I’m so excited to announce our little family of three is expanding in September! Sweet Pea is due with Baby number two!
Chasing around a two year old I sometimes forget that I’m pregnant! With the first one I had all day everyday to think about being pregnant, to take it easy, and get ready for his arrival. This time around? Let’s just say it’s a bit different! The only time I have a second to think about being pregnant is when Little Sweet Pea is sleeping! 😉
Luckily just like with the last pregnancy, I’ve had no morning sickness, heartburn or sleeplessness. But I’ll tell you, this little one has already made their presence known! With Mother’s Day being today, I thought what better time to announce my second pregnancy. And what better dessert to celebrate the wonderful news than with a big slice of Homemade Funfetti Cake!
Whether your celebrating a birthday or any other special day, I can’t think of anything more fun and cheerful than this layer cake!
The sprinkles definitely stand out in this delicious cake— colorful and bold —buried in a fluffy white cake, so tender and moist. Sprinkle overload…it’s a beautiful thing! 😀
Made totally from scratch, this festive Funfetti cake is irresistible!
3/4 cup rainbow sprinkles
6 large egg whites, room temperature
2/3 cup whole milk, room temperature
2 teaspoons vanilla extract
3 cups (12 ounces) cake flour
1 1/2 cups (10 1/2 ounces) sugar
4 teaspoons baking powder
1 teaspoon salt
16 tablespoons unsalted butter, cut into 16 pieces and softened
For the Frosting:
1 pound (4 sticks) unsalted butter, cut into 32 pieces and softened
1/4 cup heavy cream
1 tablespoon vanilla extract
1/2 teaspoon salt
4 cups (1 pound) confectioners' sugar
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch round baking pans with nonstick cooking spray. Line bottoms of pan with parchment and spray parchment. In the bowl of a food processor pulse 1/2 cup sprinkles until coarsely ground, 8 to 10 pulses; set aside. Whisk together egg whites, milk, and vanilla in bowl; set aside.
2. Using stand mixer fitted with the paddle attachment, mix flour, sugar, baking powder, and salt on low speed, about 30 seconds. With stand mixer running, add butter, 1 piece at a time, until combined and mixture resembles moist crumbs. Add all but 1/2 cup egg mixture and mix until just combined. Increase speed to medium-high and beat until light and fluffy, about 1 minute. Slowly add remaining 1/2 cup egg mixture. Scrape down bowl and beat on medium-high speed until well combined, about 15 seconds. Stir in ground sprinkles.
3. Pour into prepared pans and smooth tops with rubber spatula and bake until toothpick inserted in center comes out clean, about 21 to 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, discarding parchment, about 2 hours. Once cool, use a long, serrated knife to level the cakes and cut off any dome or excess off your cake.
4. To make the frosting, in the bowl of a stand mixer fitted with whisk, whip butter, cream, vanilla, and salt on medium-low speed until combined.
5. Slowly add sugar and continue to mix until smooth, about 2 minutes. Increase speed to medium-high and whip frosting until light and fluffy, about 5 minutes.
6. To assemble, spread 1 1/2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Press remaining sprinkles around bottom edge of cake and outer edge of the top of the cake. Store at room temperature for up to 3 days or up to 1 week in refrigerator. Always bring refrigerated cakes to room temperature before serving.
Source: adapted from Cooks Country
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