I dare you to be grumpy while looking at a picture of this funfetti cake. Give it a try. The rainbow sprinkles got you, didn’t they? With fluffy vanilla cake, rich vanilla frosting, and all of those sprinkles inside and out, bad moods just don’t stand a chance. My oldest daughter has been asking me to make her a funfetti cake for her next birthday for months, and even though her birthday isn’t until June (she’s a planner, like her mom), I decided to give it a test run. With all the snow we’ve gotten recently and Valentine’s Day upon us, I figured we could use an infusion of whimsy and delight around here.
I made this cake with my two daughters last week, when my husband was traveling for work and distracting them for a little while with mixing batter and playing with sprinkles seemed like a great idea. We even tried to make homemade sprinkles together, which ended with all of us having seriously stained hands from the dye and sprinkles that looked more like play dough spaghetti than actual sprinkles. But they tasted great, so maybe we’ll revisit them (with gloved hands and a sturdier pastry bag) in the future.
And even if this cake doesn’t scream “romance”, I think it’s pretty perfect as a Valentine’s Day treat. Especially when your Valentines include your kids. Trust me – if you have little ones and a Funfetti cake is placed in front of them, they will be like moths to a flame. There’s something magical about the sprinkles being inside the cake that makes it irresistible. Plus I like the extra crunch they give you. It also doesn’t hurt that the cake is light and sweet, and the frosting tastes like an amped up version of the stuff you can get at the store and eat with a spoon. It’s your favorite boxed cake mix, only homemade with some love.
I went with a naked look with the frosting on the outside of the cake, but made sure to put plenty in between the layers and on top. The frosting should make enough for you to frost it more generously around the outside, if you’d like a more polished look. I used an entire 2 ounce container of sprinkles in the cake batter, then sprinkled some extra on the top and on the cake stand. And since it’s Valentine’s Day tomorrow, I used tiny hearts, but you could use any sprinkles you like. Sprinkle with abandon, grab a slice, and get ready to smile.
- 6 egg whites, at room temperature
- 12 tablespoons butter
- 1 ¾ cups sugar
- 2 ¼ cups cake flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup milk
- ¼ cup sour cream
- 1 2 oz package rainbow sprinkles
- 4 sticks butter
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 teaspoons heavy cream
- Preheat the oven to 350°F. Butter two 9" cake pans, fit each with a circle of parchment paper, and butter the parchment paper.
- In a medium mixing bowl with a handheld mixer, whip the egg whites until they form stiff peaks. Clean off the mixer blades.
- In a large bowl, cream the butter on medium-high speed until light and creamy, then add the sugar and beat together for another two minutes. Add the vanilla extract and mix to combine.
- In a separate bowl, mix together the cake flour, baking powder, and salt. Add half of the dry ingredients to the butter and sugar mixture and mix to combine, followed by the milk and sour cream, and then by the rest of the dry ingredients. Be careful not to overmix.
- Using a rubber spatula, fold the egg whites into the batter until no white streaks remain. Don’t stir, as this will deflate the batter.
- Pour the batter cup by cup into the two prepared cake pans, trying to get the mixture divided as evenly as possible. Bake for 25 minutes, or until a tester inserted into the middle of the cake comes out clean. Cool the cakes in their pans for five minutes, then carefully turn them out onto cooling racks to cool completely.
- While the cakes bake, make the frosting by placing the butter in a large mixing bowl. Beat with a handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment) until the butter is light and creamy, about 2 minutes. Add the powdered sugar 1 cup at a time, mixing to combine before adding each cup. Add the vanilla and heavy cream and beat until light and fluffy. If the frosting seems too thick and heavy, you can add another tablespoon of heavy cream.
- To assemble the cake, place one cake layer on a cake stand or platter. Place about a cup and a half of frosting on top and smooth it evenly with an offset spatula. Add the second cake layer and repeat the process. Use the offset spatula to spread frosting around the sides of the cake, then use a bench scraper to smooth the frosting around the sides. I kept it very light for a naked cake look. Smooth the frosting on top with the offset spatula and serve!