This past weekend we were invited to our friends’ son’s birthday. And when we got the invite my first thought was “what kind of cake would Andrew (their son) like?” I wasn’t going to make the “main” birthday cake but I think everybody deserves a personal cake on their birthday so off I went in search of the perfect recipe. Here’s what I knew- he was turning 10, didn’t like berries, and didn’t want any jelly fillings in the cake. All good things to know. So what did I end up making? None other than a Funfetti type cake. Because after all, what kid doesn’t love sprinkles?? Heck, I think sprinkles go hand in hand with birthdays.
I have to say, I love how this cake turned out! It was a perfect white cake and the almond extract gave it just the right flavor. The buttercream icing was soft without being super sweet. Plus, those sprinkles give it just the right amount of crunch.
Funfetti Cake adapted from TheKitchn
***I made three 6-inch round cakes, but you could make two 8-inch or 9-inch cakes as well***
- 4 egg whites
- 1 cup milk, divided
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 3 cups cake flour
- 1 ¼ cups white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter, very soft
- 8 tablespoons non-hydrogenated shortening
- 1/3 cup multi-colored jimmies (sprinkles)
- Preheat oven to 350 degrees & grease cake pans
- In a small bowl, mix the egg whites, ¼ cup milk, vanilla, & almond extract. Set aside.
- In bowl of stand mixer combine cake flour, sugar, baking powder, & salt. Mix until everything is incorporated. Add the butter & shortening & mix for another 30 seconds until well combined with the flour mixture. Pour in the remaining ¾ cup of milk & continue mixing on medium speed for about 3 minutes.
- Gradually pour in the egg white mixture, mix for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored jimmies.
- Divide batter evenly between prepared cake pans and bake for 20-25 minutes or until tops are a golden brown & a toothpick once inserted comes out clean.
- Remove from oven and place cake pans on baking racks to cool for about 10 minutes. Turn the pans over the rack and let them cool completely before icing them.
Traditional Buttercream Icing
- ½ cup (1 stick) butter, softened
- ½ cup solid vegetable shortening
- 1 teaspoon vanilla extract
- 4 cups sifted powdered sugar
- 2 tablespoons milk
- In large mixing bowl, cream butter and vegetable Shortening. Add vanilla. Gradually add in powdered sugar, one cup at a time mixing at medium speed. Icing will appear dry. Add milk and beat at medium speed until icing is light and fluffy.
- For a thin consistency- add 2 tablespoons of milk or water.