Homemade Funfetti Cake (& my 3rd Blogiversary)

There aren’t many things that I keep going for longer than 3 years. I’ve only been married for two, just as long as I’ve been teaching, and my hobbies and interests seem to change by the day. (Don’t even get me started on the diet and exercise regime!) But this blog has been a constant for me over the last 3 years. Always there to help me express myself and allow an outlet for my creativity. I really did feel the need to celebrate this year, and what better way is there to celebrate than to make Funfetti?

I always had my fingers crossed when I went to a fellow 8 year old’s birthday party. Why? No it wasn’t about the piñata or the goodie bags, but rather I wished that the cake would be Funfetti. I really don’t think there’s anything more magical when you’re a kid. How did they get all those specks of the rainbow into that cake? How do they manage to get all that vanilla flavor packed in? Why is it the best cake ever? All these questions and more had plagued 8 year old, just getting interested in cooking, little me. But as I grew older, the traditional birthday parties stopped and so did the endless stream of Funfetti cakes. Soon Funfetti was just a childhood dream.

When I started this blog, however, Funfetti had made a comeback in a major way. Does anything look prettier on Pinterest? Anyway, living in England, I’ve never been able to find proper rainbow sprinkles and had to make do on what I picked up when visiting the States or that my Mom ships over for me (Thanks Mom!). But with my little blog’s 3rd birthday here, I wondered why I was hoarding sprinkles rather than allowing them to show off. Hello there, Homemade Funfetti Cake…

This is a great little cake. Not only is it pretty darn simple, it’s pretty darn delicious too! Packed full of moisture because of the greek yogurt, this cake is brimming with vanilla and most importantly: sprinkles! The vanilla buttercream is the most creamy frosting I’ve eve made, and because it uses cream, really does make this a celebration treat. Just a note when making the frosting, be sure your ingredients are room temperature or it may turn out grainy and require extra whipping!

Homemade Funfetti Cake (& my 3rd Blogiversary)

Yield: One 9 inch cake

Everything's better with sprinkles!

Ingredients

For the Cake:

3 and 1/3 cup (420g) all-purpose flour, careful not to overmeasure
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks or 230 g) unsalted butter, melted
1 1/2 cup (300g) granulated sugar
1/2 cup (100g) light brown sugar
2 large eggs
1/2 cup (120g) greek yogurt
1 1/2cup (360ml) milk
2 Tablespoons vanilla extract
1 1/3 cup (180g) rainbow sprinkles (not nonpareils)

For the Vanilla Buttercream:

2 cups (4 sticks or 460g) unsalted butter, softened to room temperature
7-8 cups (720-960g) powdered (confectioners') sugar
1/2 cup (120ml) heavy cream
2 Tablespoons vanilla extract

Instructions

For the Cake:

Preheat oven to 350F degrees. Grease two 9-inch baking pans (round or square) generously. Set aside.
In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps. Let cool slightly.
Whisk in egg, yogurt, milk, and vanilla extract until combined.
Gradually mix in dry ingredients until no lumps remain. Batter will be thick.
Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
Pour/spoon batter into prepared cake pans until half way full. If any batter remains, make cupcakes! This cake takes around 33-37 minutes to bake or until a toothpick inserted in the center comes out clean, the top is golden and the cake comes away from the sides.
Cool in pans on a cooling rack.

For the Vanilla Buttercream:

Beat the softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes or until frosting is fluffy and smooth. Add a pinch of salt if desired.
Frost cooled cake as desired and top with sprinkles.
Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

Notes

Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

http://www.flickofthewhisk.com/2015/01/homemade-funfetti-cake/

Oh hello lovely, aren’t you pretty!