Image Source: theKitchn
If you checked out this weeks High Five Friday post then you would know how much I've been craving a Funfetti inspired cake. So naturally I didn't stop until I found the perfect recipe. This particular one comes from the Kitchn it's perfect as if like me you adored the boxed Funfetti cake mixes as a kid but want to create one entirely from scratch.
Serves 8 | To cook 18-30mins
- 4 egg whites from large eggs
- 1 cup milk, divided
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3 cups cake flour
- 1 1/2 cups white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, very soft
- 8 tablespoons non-hydrogenated shortening
- 1/3 cup multi-coloured sprinkles
- 1 cup (2 sticks) unsalted butter, softened
- 6 to 8 cups confectioners’ sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract *
- Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.)
- In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.
- In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt.
- Mix for 30 seconds or until well-combined.
- Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture.
- Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes.
- Scrape down the sides of the bowl.
- Gradually pour in the egg white mixture, mixing for 30 seconds after each addition.
- Mix for one more minute. Gently fold in the multi-coloured sprinkles.
- Divide the batter evenly between the prepared cake tins.
- If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed.
- If baking two layers, bake for 25 to 30 minutes.
- Remove from the oven and place the pans on baking racks to cool for about 10 minutes.
- Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing.
- Place the butter in a large mixing bowl.
- Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
- You may not need to add all of the sugar. If desired, add a few drops of food colouring and mix thoroughly.
- (Use and store the icing at room temperature because icing will set if chilled.)
- Icing can be stored in an airtight container for up to 3 days.
Hope you're having an awesome Sunday. I'm enjoying my afternoon with...you guessed it Clueless, ha!