Funfetti Cake with Strawberry Buttercream
Who among us didn’t go crazy for funfetti cake frosted with pink buttercream when you were a kid?
Funfetti Cake via Sweetapolita
Pay careful attention to the method for preparing this cake, and also to the division of the milk. It’s not your typical cake!
Thanks to the bizarre method, this cake is extremely fluffy. The almond flavor is perfect in it and I suggest that you do not leave it out.
1 c milk (237 ml), divided and at room temp
4 egg whites (120 grams), room temp
1 egg, room temp
2 tsps vanilla
1/2 tsp almond extract (I prefer emulsion)
3 c (350 g) cake flour, sifted
1 1/2 c sugar (300 g)
1 Tbsp + 1 tsp baking powder
3/4 tsp salt
6 Tbsp (85 g) butter, cubed and at room temp
6 Tbsp (85 g) vegetable shortening
1/2 c rainbow sprinkles
Preheat the oven to 350F (180C) and oil and line two 8″ pans. Set aside.
In a medium bowl, combine 1/4 c of the milk, egg whites, egg, vanilla and almond extract. Set aside.
Place the flour, sugar, baking powder and salt in the bowl of your mixer fitted with the paddle attachment. Combine on low speed for 30 seconds.
Add the butter and shortening and blend on low for 30 seconds. Add the remaining 3/4 c of milk and mix until just moistened. Scrape down the sides of the bowl and beat on medium-high speed for 1 and a half minutes.
Scrape down the sides of the bowl and add one third of the egg/milk mixture. Beat on medium for 20 seconds, then scrape down the bowl and add the remaining egg/milk mix in the same way. Fold in the rainbow sprinkles.
Divide the batter into your prepared pans and bake 25-30 minutes until a toothpick inserted into the center of the cake comes out clean. Be very careful not to overbake!
Cool cakes in their pans on a rack for ten minutes, then remove from pans and wrap well with cling film. Place in the fridge to cool.
Quick Strawberry Jam
If you’ve got strawberry jam in your fridge, by all means – use it. If not, do this!
1 Tbsp water
1 Tbsp cornstarch
1 c (150 g) chopped strawberries
2 Tbsp sugar
Combine the water and cornstarch in a cool saucepan. Whisk until no lumps remain, then add the remaining ingredients. Cook over medium-low heat, stirring frequently, until very thick and no water remains. Immediately press through a fine mesh sieve and allow to cool.
Boiled Frosting via Baked: New Frontiers in Baking
This frosting has replaced Swiss Meringue as my go-to. It’s much fluffier and a lot quicker to make than meringue style buttercreams!
1 1/2 c (300 g) sugar
1/3 c (47 g) all-purpose flour
1 1/2 c (155 ml) milk
1/3 c (78 ml) heavy cream
1 1/2 c (355 g) butter, room temp and cubed
1 tsp vanilla
Pink food coloring
Combine the sugar and flour in a cool saucepan. Stir in the milk and cream, then set the pan over medium heat. Stirring frequently, cook the mixture until quite thick, 10-15 minutes.
Remove the pan from heat and pour the mixture into the bowl of your mixer. Fit with the paddle attachment and whip on high speed until the outside of the bowl is cool to the touch, about fifteen minutes.
When the bowl is coo, add the butter all at once and whip on high speed until very light and fluffy. Add the vanilla and whip to combine, then begin adding the jam, spoonful by spoonful, being careful not to add so much that the buttercream becomes soupy. Add pink food coloring, if desired.