Funfetti Cake

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Funfetti Vanilla Cake

Yield: 12

Author: Sarah Truesdell

Ingredients

For the Cake

• 125 g whole eggs (from about 2 extra large eggs or 2 large eggs and 1 egg yolk), room temperature
• 1 cup (252 g) whole milk, room temperature (divided into 1/4 cup and 3/4 cup)
• 2 1/2 tsp vanilla extract
• 3 cups (300 g) sifted cake flour (measured after sifted)
• 1 1/2 c. (300 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine salt
• 3/4 cup (170 g) unsalted butter, room temperature
• 3/4 cup rainbow sprinkles

For the Frosting

• 6 cups (1 1/2 lbs) powdered sugar (sifted)
• 2 cups (1 lb) unsalted butter (room temperature)
• 2 tsp vanilla extract (or flavoring of your choice)
• 4 tbsp heavy whipping cream (room temperature)

Instructions

Make the Cake

1. Preheat oven to 350F. Line the bottoms of two 8x2 or 9x2 inch cake pans with parchment (or three 6-inch pans).
2. In a medium/small bowl, whisk together the eggs, 1/4 cup of milk and the vanilla. Set aside.
3. In a large bowl, or bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, and salt.
4. Add the soft butter, and remainign 3/4 cups of milk. Mix on low until ingredients are moistened and then beat on medium speed (or high with a hand mixer) for 1-2 minutes. Scrap down the sides of the bowl.
5. Add the egg mixture in three parts, beating between additions until incoporated. Scrap down bowl. Beat on medium for another 30 seconds. Fold in sprinkles.
6. Pour evenly into pans (use a scale for accuracy). Bake for 30-40 minutes, until the cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean. 
7. Remove BEFORE the cake begins to pull away from the sides of the pan. Let cool in pans for 10 minutes, then run a thin knife around the edges to loosen the sides from the pan. Turn out onto a rack and let cool completely.

Make the Frosting

1. In a large bowl, or the bowl of a stand mixer, fitted with the paddle attachment, beat the butter until very smooth and creamy.
2. Reduce speed to stir and add in powdered sugar, about 1/4 cup at a time until well blended. Increase speed to medium and beat for 3 minutes.
3. Add vanilla and 2 Tbsp cream and continue to whip on medium for 1 minute.
4. Add more cream as needed until desired consistency is reached.
5. Beat on medium until the frosting is smooth and silky.

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