Funfetti Layer Cake with Whipped Vanilla Frosting

Funfetti Layer Cake with Whipped Vanilla Frosting {click to print}

For the cake layers:

Yield: One 2-layer, 8-inch round cake

Ingredients

1 cup whole milk (237 mL/8 liquid ounces), at room temperature

6 large egg whites (6 ounces/175 grams), at room temperature

2 teaspoons (10 mL) pure vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)

1/4 teaspoon (1.25 mL) almond extract

2 3/4 cups (11 oz/315 g) cake flour, sifted

1 1/2 cups sugar (10.5 ounces/300 grams)

1 tablespoon + 1 teaspoon baking powder (19.5 grams)

3/4 teaspoon salt (5 grams)

12 tablespoons (6 ounces/170 grams) unsalted butter, at room temperature and cut into cubes

~1/2 cup Rainbow Jimmies (or a few generous handfuls)

Method

1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.

2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, vanilla and the almond extract. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.

4. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Gently stir in the rainbow jimmies, until just combined.

6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers.

7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

*Adapted from Classic White Cake recipe on Baking Bites and Rose Levy Beranbaum's White Velvet Cake.

Whipped Vanilla Frosting

Ingredients

3 sticks + 2 tablespoons (375 grams/13 ounces) unsalted butter, softened and cut into cubes

3.5 cups (400 grams/14 oz) confectioners’ sugar, sifted

3 tablespoons (45 mL) milk

1 tablespoon (15 mL) pure vanilla extract — I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

a pinch of salt

rainbow jimmies, quins or other any other sprinkles for decorating

Method

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

3. Best used right away (for ideal spreading consistency).

Funfetti Cake Assembly

1. Place a small dollop of frosting in the center of a cake plate or 8″ round thin cake board, and place the bottom cake layer on top.

2. Place ~1 cup of frosting on top of the cake layer, and spread evenly with a small offset palette knife. Sprinkle a handful of sprinkles (jimmies, quins--anything!) on top of the frosting (optional).

3. Gently place 2nd cake layer face down on top. Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake. Chill until set — about 30 minutes.

4. Remove from refrigerator and repeat step 3. Sprinkle until your heart's content!

5. Store, coveered in a cake dome, at room temperature for up to 2 days, or in refrigerator for up to 5 days. Best eaten day 1 or 2.

Sweetapolita's Notes:

  • If you do not have access to cake flour, you can quickly and easily make your own to substitute. Learn how in this previous post, Bring Me Flours.
  • This unconventional method of blending the butter with the sugar and dry ingredients first is called the "reverse creaming method," and was pioneered by cake guru, Rose Levy Beranbaum.
  • As with any vanilla cake, you can use 100% liquid egg whites in the cake layers (simply weigh them on your kitchen scale), which saves wasting the yolks.
  • For the funfetti sprinkles inside the cake, you can experiment, but I recommend the Rainbow Jimmies or Confetti Quins that you see on top of my cake.
  • For a 4-layer Funfetti Cake, you could simply slice each of your two cake layers in 2, or for a 3-layer cake, simply divide the batter among 3 round 8" cake pans (the layers will be shorter, but you will have 3!).
  • The cake base for this Funfetti version is a slightly adapted version of the Fluffy Vanilla Cake, so for the ultimate vanilla cake, you can simply omit the sprinkles in the cake layers.
  • This batter makes fabulous cupcakes.
  • The frosting tastes like vanilla ice cream--you'll see!
  • You may enjoy reading my previous post, 50 Tips for Baking Better Cakes.
Good luck & enjoy!
 
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