Recipe: Funfetti Sprinkle Cake

My birthday is this weekend and I'm pretty excited. Like, maybe stupidly excited.

I took a few days off from work to make the weekend longer and I have a handful of things planned (including some quality friend time dancing at the go-go bar!) and I'm excited to both relax and bop around the city. 25 was an age of figuring out how to live my life and who I want in my life. A ton of ups and downs. A lot of wondering what the hell is going on and a lot of trying to move onwards and upwards. I moved out of my comfort zone and into a house in the city. I built a new career for myself at my job. I paid off my car. I let myself be vulnerable and got a little hurt. I found people who I love spending my time with. I did what I wanted. I traveled alone and with some great friends. I tried to have a lot of fun. I think I set a high expectation and it maybe wasn't exactly what I expected. But no regrets. Just lessoned learned and moving forward. I'm hoping 26 has slightly more clarity, a lot of changes, and most of all, a lot of laughing. 

So here's a birthday cake I made for myself and covered in sprinkles. Because you deserve all the sprinkles on your birthday.

Yellow Funfetti Cake

Yields 8 slices

1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
3 large eggs, room temperature
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
2 teaspoon vanilla extract
1/3 cup rainbow sprinkles

Preheat oven to 350 degrees and prep two 9 inch cake pans by coating in butter and a thin layer of flour.

In the bowl of an electric mixer, beat butter and sugar for 5 minutes until fluffy and light yellow. Add in each egg until combined. Scrape down the bowl.

In a separate bowl, sift flour, baking soda, baking powder, and salt to remove any lumps and combine ingredients. Mix a third of the dry ingredients to the butter/sugar/egg mixture, then mix in half the buttermilk. Add another third of dry ingredients, then the second half of the buttermilk and vanilla, and finally the last bit of dry ingredients, mixing just enough to combined. Scrape down the bowl and fold in sprinkles with a plastic spatula until sprinkles are evenly distributed in the batter.

Split the batter evenly between the two 9 inch cake pans and bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Let cool in their pans for 10 minutes, then finish cooling on a cooling rack.

Vanilla Buttercream

Yields enough for a two 9-inch cakes

2 sticks unsalted butter, softened
4 cups confectionery sugar
2 tablespoons milk
1 teaspoon vanilla extract
A LOT of rainbow nonpareils sprinkles (optional)

In the bowl of an electric mixer fitted with a paddle attachment, beat butter for about 5 minutes on medium speed until fluffy and light. Add in 3 cups of confectionery sugar and mix on low speed until combined. Add in milk and vanilla, mix on low, and then add in the last cup of sugar. Raise speed to medium and mix for 2 minutes until frosting is fluffy. If you like a thicker frosting, add small amount of sugar until it reaches the desired texture.

To assemble the cake, place one cake on the platter which you plan to serve the cake. Using a rubber or offset spatula, spread about a 1/2 inch thickness of frosting on the top of the cake. Place a pile of frosting in the center of the cake, and spread outward. Place your second cake on top and repeat that process on the top of the cake. To do the sides, use an offset spatula to work your way around the cake, making sure all the cake is covered. Once the entire cake is covered in frosting, use your offset spatula to smooth out the sides and top.

A tiny tip: If you don't want to get frosting all over your cake stand, take strips of wax paper and slide them underneath the bottom cake so the cake stand is covered. Once you are done frosting, slide the wax paper out and throw it away, leaving a clean base to display the cake.

To cover the cake in sprinkles, simply pour nonpareils over the top of the cake and lightly press them into place with your hands. I found the easiest way to do the sides was filling a spoon with nonpareils and then working them off the spoon and onto the sides of the cake downwards. I will warn you that this takes a pretty good amount of time. 

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