Funfetti Cake

Funfetti Cake

Cake.

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

  • 1 3/4 cups granulated sugar

  • 5 large eggs, room temperature

  • 3 cups cake flour, sifted

  • 3 1/2 teaspoons baking powder

  • 1/2 teaspoon coarse Kosher salt

  • 1 1/2 cups buttermilk, room temperature

  • 2 teaspoons vanilla extract

  • 2 teaspoons almond extract

  • 1/2 cup rainbow sprinkles

Buttercream.

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

  • 3 cups powdered sugar

  • 1 tablespoon meringue powder (optional)

  • 1 1/2 teaspoons vanilla extract

  • 1/4 teaspoon coarse Kosher salt

  • 1-3 tablespoons milk or cream, if needed

  • rainbow sprinkles and French macarons, for decorating

Cake.

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

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 10 minutes, scraping the bowl occasionally, until very light and fluffy. Beat in the eggs, one at a time, beating each for about 15 seconds before adding the next egg. Scrape the bowl down and beat for 15 more seconds.

In a separate bowl, sift together the cake flour, baking powder and salt. In another bowl, whisk together the buttermilk with the vanilla and almond extracts.

With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour, being careful not to over-mix. Add the sprinkles and use a large spatula to briefly fold the sprinkles in, as well as any remaining bits of flour.

Divide the batter between the pans, weighing each to make sure the batter is evenly divided. Use a spatula to smooth out the top of the batter.

Bake the cakes on the center rack for about 30-32 minutes, until a toothpick in the center comes out clean and the centers spring back when lightly touched.

Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for one minute until smooth. With the mixer on low, add the powdered sugar by spoonfuls, and the meringue powder, mixing until combined. Add the vanilla, salt and milk, then whip on medium speed for 4-5 minutes until very light and fluffy, scraping the bowl occasionally.

Fill and frost the cooled cake layers with the buttercream, then immediately scatter the sprinkles over the surface of the frosting before it has a chance to crust over.

Recipe from Curly Girl Kitchen