Wednesday, February 19, 2014

Funfetti Cake

Funfetti cake (white cake with sprinkles) for my sister's birthday. 

Funfetti Cake
adapted from King Arthur Flour
Makes 1 2 layer 8 inch cake

2 3/4 cups cake flour
1 2/3 cups sugar
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large eggs whites plus 1 whole large egg
1 cup full-fat vanilla yogurt or 1 cup whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup to 1/2 cup of rainbow jimmies (sprinkles)

Preheat oven to 350F. Prepare 2 8-inch round cake pans by lining them with parchment paper and greasing the paper.

Mix all of the dry ingredients together in a large mixing bowl. Add the softened butter, 1 tablespoon at a time. Once butter is all incorporated, add the eggs, one at a time. Scrape down the bowl after the addition of each egg.

In a 2 cup measuring cup, stir together all the wet ingredients. Add the mixture in, 1/3 at a time, to the batter; scraping down the bowl after each addition.

Stir in the sprinkles by hand until fully incorporated. Do not over stir as this will cause excessive color bleeding into the batter.

Poor batter into the prepared pans. Scatter a few more sprinkles on the surface. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove cake from pans and let cool completely on the racks. Frost as desired.

No comments:

Post a Comment

Related Posts with Thumbnails