I've made Christina Tosi's funfetti cake, but today I decided to make my own version with a different design and recipe!
This is my go-to funfetti cake. It's a moist cake, with fluffy American buttercream. And it's topped with sprinkles, because everything is better with sprinkles!
The cake is pretty easy! It's your average funfetti cake, but what I want to talk about is the cooling process. Never ever take hot cakes and put them onto your baking rack.
Most times they'll crumble or stick to the pan, which is not good. I like to cool mine for 30 minutes, take them out and onto the baking rack, and let them cool for another 30-45 minutes, or until room temperature. If you don't cool your cakes to room temperature the frosting will just melt down and you'll have a very messy cake.
For your frosting use room temperature butter. It will give you the creamiest texture, and best appeal. If you use cold butter, you'll have little specs of butter scattered around your cake, and no one likes to eat that! Dye it any color you want, and make sure you save some frosting for the little rosettes on the top! I used a heart shape cookie cutter and filled it with sprinkles making a little sprinkle heart on top! It's a perfect birthday cake!
|Level: 👩🏽🍳👩🏽🍳|Time: 2 hours, 30 minutes| Serves: 4-6|
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
3/4 cup unsalted butter
1 1/2 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups butter, room temperature
1/2 teaspoon vanilla extract
2 - 3 cups powdered sugar, depending on taste
1/2 tablespoon heavy cream or milk
Preheat your oven to 350 degrees F. Grease and line 3, 6" cake pans with butter and parchment paper.
Whisk together your flour and baking powder. In a stand mixer, cream your butter and sugar. Slowly add each egg in, one at a time, followed by your vanilla extract. Alternate your flour mixture with buttermilk (1/3 of your flour, 1/2 of your buttermilk, 1/3 of your flour, 1/2 of your buttermilk,1/3 of your flour). Fold in your sprinkles and pour 3/4 of the way full into your prepared cake pans. Bake for 30-40 minutes. Once your cakes are ready, let them cool for 25 minutes. Take out of the cake pans, and cut each layer in half. Cool until room temperature.
While your cakes cool make your buttercream. Beat your butter and powdered sugar together for 2 minutes. Pour in your vanilla extract and heavy cream. You can also add some food coloring if you would like. Frost onto your cake and pipe rosette's on top. Sprinkle some sprinkles all around your cake.
- The Bored Baker 👩🏽🍳
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