Funfetti Cake from Scratch

by Laura

Funfetti Cake is so nostalgic for me! This cake reminds me of my college days when I considered making a boxed cake "serious baking" and dessert parties were all the rage. I have been dying to make this Funfetti Cake from Scratch from The Kitchn and yesterday I created this birthday cake masterpiece! 

All this recipes needs is candles and room full of friends!

Funfetti Cake from Scratch
makes two 9-inch round cakes and serves at least 8 people

4 egg whites from large eggs
1 cup milk, divided
1 teaspoon vanilla 
1/2 teaspoon almond extract
3 cups cake flour
1 1/2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, very soft
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored sprinkles (Laura's note: I double this! I like my cake batter extra fun!) 
Multi-colored sprinkes for decorating

Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.

In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored sprinkles.

Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. If baking two layers, bake for 25 to 30 minutes.

Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing. (Laura's note: Be patient and really make sure your cake is good and cool!)

Laura's note: I cut the tops off my cakes to make them level - you may use your favorite buttercream recipe or use the one I recommend below! 

Mousseline (Cooked) Buttercream 
Makes enough to frost a 9" cake or approximately 24 cupcakes
6 egg whites or egg yolks (not whole egg)
pinch of salt
1 cup sugar
1/2 cup water
1/4 teaspoon cream of Tartar
2 cups butter, cut into tablespoon portions and softened
1 Tablespoon vanilla extract

In the bowl of an electric mixer, beat the yolks and salt until thickened (or until soft peaks are formed if using egg whites).

Meanwhile, combine the sugar, water, and tartar in a medium sauce pan and set over medium heat. Cook until the sugar is dissolved and the mixture reaches the softball stage (238°).

With the mixer still running and beating the eggs, pour the sugar mixture in a slow steady stream down the side of the bowl, being careful to avoid hitting the mixer's whisk. Continue beating until the egg-sugar mixture is cool and the side of the mixing bowl registers room temperature when you touch it.

Reduce speed to medium and begin beating in the butter one tablespoon at a time. Continue beating until the buttercream holds soft peaks. Add the vanilla (and any other flavorings). Chill until the buttercream is firm but spreadable.

Buttercream will keep in an air-tight container for several days.

Here is a great video to help you frost your cake quickly and perfectly everytime! 

Happy Baking!