Hi everyone! I hope you all had a wonderful Easter despite the current circumstances. I still got to cook a wonderful meal with my mom and sister, and that was enough for me! This weekend also marked another cool date, my blog’s one year anniversary! I can’t believe it’s been one whole year that I’ve had this blog. I hope to continue to post and grow on here! In celebration I decided to make the ultimate little funfetti cake!
This cake is like funfetti on crack. It’s incredibly soft, fluffy, and bright! It somehow manages to have both that classic childhood boxed-mix taste, and a gourmet taste at the same time. It is the perfect celebration cake! Let me show you how to make it! 🙂
Start with the dry ingredients. Add cake flour, baking powder, and salt to a bowl and whisk to combine. I used cake flour because it results in that ultra soft texture. You can substitute this with regular flour, or regular flour and cornstarch, but it may not be exactly the same. It will still taste good, but texture wise, to be honest, nothing quite beats cake flour as is.
Set the dry ingredients aside and cream the butter and sugar together until light and fluffy. At first it may seem like there’s not enough butter for the sugar, but it will come together! Let it whip until it’s creamy and lighter in color.
Next, add the sour cream, eggs, and clear vanilla extract. Mix to combine. I chose clear vanilla extract because that is what results in that boxed-mix taste, but you can use regular vanilla if you please! I use vanilla paste in the frosting to even it out and add more gourmet flavor later on, and I feel like this combination is spot on.
Add half the dry ingredients and gently mix to combine. Add the milk, and mix to combine. Then add the other half of the dry ingredients and gently mix once more. Turn your stand mixer off and fold in the sprinkles by hand. There is NO need to over-mix here! Over-mixing cake batter is what results in a dry cake. Part of the reason this cake is so light and fluffy is because I only mixed the dry ingredients in long enough for them to be incorporated.
Split batter evenly between three 6-inch pans that have been greased and lined with parchment paper. Bake for around 15-20 minutes. This is completely dependent on your oven. I baked mine for 17 minutes exactly. All you’re looking for is a toothpick to come out clean and for the cake to spring back when you tap it.
Let cool completely and move onto the frosting. Cream the butter until light and fluffy. Add four cups of powdered sugar, one at the time. Next, add vanilla paste and as much milk as needed until you reach the desired consistency. I used two tablespoons. I like my frosting to be spreadable but not too runny!
Decorate as you wish, and then cut and serve! 🙂
I hope this cake brings some happiness into your life right now! Enjoy 🙂
With Love,
Jenna
Small Funfetti Cake
Ingredients
For the Cake:
- 1 1/4 cups cake flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 tbsp butter unsalted
- 2 egg whites lightly beaten
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1/2 tbsp clear vanilla extract
- 3 tbsp sprinkles
For the Frosting:
- 2 sticks butter salted
- 4 cups powdered sugar
- whole milk as needed
- 1 tsp vanilla bean paste
Instructions
For the Cake:
- In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of your stand mixer, or with a large bowl and your hand mixer, cream together the butter and sugar until light and fluffy.
- Add the egg whites, sour cream and clear vanilla extract. Mix to combine.
- Add the dry ingredients alternatively with the whole milk, beginning and ending with the flour mixture ( I did half of the dry ingredients, the milk, and then the other half of the dry ingredients).
- Fold in the sprinkles.
- Divide evenly between three 6-inch pans that have been greased and lined with parchment paper, and bake for 15-20 minutes at 350 degrees Fahrenheit. Mine baked for exactly 17 minutes.
- Let cool completely and move onto the frosting.
For the Frosting:
- Cream the butter until light and fluffy. Add the powdered sugar one cup at a time until smooth.
- Add the vanilla bean paste and mix until combined. Add the whole milk until you reach your desired consistency! I used about 2 tablespoons for it to be spreadable but not too runny!
- Decorate, serve, and enjoy!
One of the best cakes I have ever tried! The cake is super buttery and moist and the frosting is rich, creamy and perfectly sweet. Even my husband who doesn’t like cakes asked for a second slice! Delish!