Tuesday, October 13, 2015

From Scratch "Funfetti" Cake

You don't need to head to the store for a cake mix when you want make a colorful and celebratory "Funfetti" Cake.

Really, all you need is a good homemade cake recipe and a bottle of sprinkles and you are good to go.

I like to use my favorite vanilla buttermilk cake recipe and star sprinkles from Betty Crocker. The stars don't have a shiny coating like some sprinkles and melt nicely into the cake during baking.
My favorite sprinkles.
The result is a cake that's as pretty as it is delicious and trust me, you'll never want to go back to using a box mix. Oh and to make it even better, frost it with my easy to make Vanilla Cream Buttercream, it's not too sweet and very light and creamy.
My  two-tiered frosted "Funfetti" Cake chilling in the fridge.

Here are the recipes:

"Funfetti" Cake
(makes 2 8-inch cakes)

1 cup unsalted butter, room temperature
1 3/4 cups granulated sugar
4 eggs plus 2 egg yolks, room temperature
1 tablespoon vanilla extract
3 cups cake flour (It's easy to make your own cake flour, click here for the recipe)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk, room temperature
1 (1.25 oz) bottle sprinkles (I like star sprinkles from Betty Crocker)

Preheat oven to 350 degrees and grease and line 2 8-inch cake pans. In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes.

Beat in the eggs plus egg yolks, one at a time, until combined. Beat in vanilla.

In another large bowl, whisk together flour, baking powder and salt. With mixer on low, add a third of the flour mixture to the butter mixture, beating to combine. Beat in 3/4 cup buttermilk, another third of the flour mixture, another 3/4 cup buttermilk, and remaining flour mixture until just combined. Scrape down the bowl as needed. Add the sprinkles and stir just until evenly distributed.

Divide the batter among the two prepared pans.  Bake for about 35 to 40 minutes in a 350 degree oven or until a toothpick inserted in the center comes out clean.

Let the cakes cool for about 5 minutes in the pan and then invert onto a cooling rack. Let the cakes cool completely before frosting.

Vanilla Cream Buttercream
1 cup milk
1 cup sugar, divided
1/2 cup heavy cream
1/3 cup cornstarch
1 1/2 tablespoons vanilla
2 cups unsalted butter, room temperature

In a saucepan over medium heat, cook the milk and half of the sugar until simmering.
In the meantime, in a small bowl combine the cream, the other half of the sugar and cornstarch. Mix well with a whisk.

When the milk is simmering,  pour about half of it into the cream mixture and whisk well. Add it back to the milk in the saucepan and heat, stirring constantly until the mixture becomes very thick.

Remove from heat and whisk in the vanilla. Put the mixture into a clean bowl and cover with plastic wrap. Let the mixture cool completely.

When the buttercream base is cool, transfer it to a mixer and whip until smooth, add the butter a tablespoon at a time and whip until light and fluffy.

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