Saturday, March 14, 2020

Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti CakeIf you've been following my posts the last few months, then you know that one of my blogging goals this year was to make more cakes, and just since January, I've shared twelve new cake recipes, all tested and perfected for high-altitude bakers.  Specifically, I wanted to continue my series of favorite, classic cake recipes, and I've added so many delicious cakes to my recipe index.

Funfetti Cake is one of those classic cakes that is ubiquitous with childhood and birthday parties, and no matter your age now, I'm guessing that this colorful sprinkle-covered cake would bring a smile to your face.  My three-year-old was so excited about this cake, getting to blow out the candles after the photo shoot, choosing a macaron or two to eat, and of course, getting to taste the sprinkle cake.  You can use any kind of rainbow sprinkles that you like, jimmies, nonpareils, or quins.  Personally, I love the look of nonpareils with their tiny, delicate size, so that's what I used.

Traditionally, Funfetti cakes are made from white cakes, which are reminiscent of the fluffy white cakes from box mixes that so many of us grew up eating on our birthdays.  But I find that the delicate batter of a white cake can be too light to support the sprinkles, and the sprinkles often sink to the bottom of the pans instead of remaining suspended in the cake batter, or simply cause the cake to fall.  So my cake today is a moist, sturdy butter cake, almost like a pound cake in richness, but still light enough for a layer cake.




Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake




This cake is mixed up using the traditional creaming method by first beating the butter and sugar until very light and fluffy, then beating in the eggs, and lastly adding in the dry ingredients alternated with buttermilk.  The result is a cake that's rich and moist, with a soft, velvety crumb that lingers luxuriously with each bite.  The sprinkles are a happy rainbow of confetti throughout the soft cake.  I flavored the cake with both vanilla and almond extracts, although not enough to make it taste like an almond cake, but just to give it that birthday cake essence.

I frosted the cake with my favorite American buttercream recipe that's not at all too sweet, like so many recipes for American buttercream are.  One of the most fun things about a Funfetti Cake is getting to toss sprinkles at the frosting to decorate the cake.  And aren't those rainbow macarons just beautiful?





Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake

Funfetti Cake, Rainbow Cake, Sprinkles Cake, Cake with Macarons, Macaron Cake, Sprinkle Birthday Cake, Cake Decorating Ideas, High Altitude Funfetti Cake




Funfetti Cake
printable


Cake.
  • 1 1/2 cups unsalted butter, softened to room temperature
  • 1 3/4 cups granulated sugar
  • 5 large eggs, room temperature
  • 3 cups cake flour, sifted
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse Kosher salt
  • 1 1/2 cups buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 1/2 cup rainbow sprinkles
Buttercream.
  • 1 1/2 cups unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder (optional)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon coarse Kosher salt
  • 1-3 tablespoons milk or cream, if needed
  • rainbow sprinkles and French macarons, for decorating

Cake.
Preheat the oven to 350, and spray the bottoms of three 8-inch cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 10 minutes, scraping the bowl occasionally, until very light and fluffy. Beat in the eggs, one at a time, beating each for about 15 seconds before adding the next egg.  Scrape the bowl down and beat for 15 more seconds.

In a separate bowl, sift together the cake flour, baking powder and salt.  In another bowl, whisk together the buttermilk with the vanilla and almond extracts.

With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour, being careful not to over-mix.  Add the sprinkles and use a large spatula to briefly fold the sprinkles in, as well as any remaining bits of flour.

Divide the batter between the pans, weighing each to make sure the batter is evenly divided.  Use a spatula to smooth out the top of the batter.

Bake the cakes on the center rack for about 30-32 minutes, until a toothpick in the center comes out clean and the centers spring back when lightly touched.

Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute until smooth.  With the mixer on low, add the powdered sugar by spoonfuls, and the meringue powder, mixing until combined.  Add the vanilla, salt and milk, then whip on medium speed for 4-5 minutes until very light and fluffy, scraping the bowl occasionally.

Fill and frost the cooled cake layers with the buttercream, then immediately scatter the sprinkles over the surface of the frosting before it has a chance to crust over.

Recipe from Curly Girl Kitchen

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