Funfetti Cake

Funfetti Cake

Cake.

• • 1 3/4 cups granulated sugar

  • 1/2 cup unsalted butter, room temperature

  • 4 egg whites

  • 2 3/4 cups all-purpose flour

  • 1 1/4 teaspoons baking powder

  • 1 1/4 teaspoons baking soda

  • 1 teaspoon salt

  • 1 1/2 cups whole milk

  • 3/4 cup sour cream

  • 2 teaspoons almond extract

  • 1/4 cup rainbow sprinkles

Buttercream.

• • 1 1/2 cups unsalted butter, room temperature

  • 3 cups powdered sugar

  • 1 tablespoon meringue powder

  • pinch salt

  • 1 teaspoon almond extract

  • 2-3 tablespoons milk or cream

  • sprinkles

Cake.

Preheat the oven to 350 and grease three 8-inch cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar and butter for 3-4 minutes, scraping the bowl down several times.

Meanwhile, beat the egg whites in a separate bowl (using a hand-held electric mixer is easiest) for 3 minutes until soft and fluffy peaks have formed. Stir the beaten egg whites into the butter sugar mixture until incorporated. Scrape the bowl down.

In separate bowls, combine the flour, baking powder, baking soda and salt in one bowl, and the milk, sour cream and almond extract in another. With the stand mixer on low, add the flour mixture in three additions, alternating with the milk mixture, starting and ending with the flour, mixing just until incorporated. Fold in the sprinkles.

Divide the batter between the pans and bake for 22-25 minutes, until a knife inserted in the center comes out clean. Place the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely.

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter until smooth. With the mixer on low, add the powdered sugar by spoonfuls, the meringue powder and the salt, mixing until incorporated. Add the extract and the milk, and beat on medium high for 4-5 minutes, scraping the bowl down once or twice, until very light and fluffy.

Frost the cooled cakes with the buttercream. Before the buttercream crusts over, place the cake over a large baking sheet (to catch the sprinkles), and use your fingertips to toss sprinkles at the sides and top of the cake, using as many as you'd like, trying to sprinkle them evenly all over the cake.

Recipe from Curly Girl Kitchen