Thursday, April 3, 2014

Homemade Funfetti Cake

When I was a kid my favourite birthday cake was an angel food, with ice cream and strawberries. Until the age of 10 it was always a funfetti angel food, I loved it! 

I decided I needed a little funfetti in my life. This cake was phenomenal! So moist and sweet, and the buttercream icing, to die for!

What you need,

1 & 2/3 cup all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
¾ cup granulated sugar
¼ cup light brown sugar, packed
½ cup butter, melted (I used salted butter and skipped the salt)
1 large egg
¼ cup sour cream
¾ cup milk (I used 1% because that is what I had)
1 tbsp. vanilla extract
2/3 cup sprinkles (you want to use the longer sprinkles here not the little round nonpareils, the color will bleed too much if you use those!)

For the buttercream icing,

1 cup butter at room temperature (I used salted butter, as usual. If you use unsalted you may need to add a pinch of salt, give it a taste and you decide)
3-4 cups icing sugar (confectioners’ sugar)
¼ cup heavy cream
2½ tsp. vanilla extract

Preheat the oven to 350 degrees. Spray a 9 inch round cake pan with non-stick spray (I like the Pam for baking with flour in it!) and set aside.

In a medium bowl whisk together the flour, baking powder, baking soda and salt if you are using it.

Melt the butter in a large microwavable bowl. Using an electric hand mixer blend the sugars into the butter, the mixture may be a bit grainy, but that is ok.

Beat in the egg, sour cream, milk and vanilla until well incorporated.
Slowly stir in the dry ingredients until no lumps remain. The batter will be thick. Carefully fold in the sprinkles, do not over mix or the color will bleed.

Pour the batter into the prepared pan and give it a tap or two on the counter to get out any air bubbles.
Bake for 15-17 minutes or until the edges are golden brown and a toothpick comes out clean. If you find the cake is getting too brown you can cover it loosely with foil.

Allow the cake to cool completely on a wire rack.

To make the icing, beat the butter on medium speed for 3 full minutes until it is smooth and creamy. Add in 3 cups of the icing sugar, the cream and the vanilla and continue to beat on high for another 3 minutes, until light and fluffy.

Add in more of the icing sugar if the mixture looks too thin. I used 3½ cups total.
If the icing is too thick add a little drizzle of the cream and beat it until smooth.

Frost the cake once it is fully cooked and decorate with MORE sprinkles!

Keep any leftovers in the fridge, covered for up to 5 days.

This cake made me feel like a kid again. It tasted great and it is super cute!



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