Hi friends, happy Sunday.
Normally I’d have a bad case of the Sunday Scaries as I type this up, but I’m feelin’ good because we have a short holiday week coming up! Just two days of work and one day of go-karting with my coworkers stands between me and a four day weekend. 🙂
This week I totally skipped baking something from Mary Berry’s Baking Bible. I know, that’s kind of the premise of this whole thing – but I was really craving a funfetti cake. Today is Gus’s half birthday and tomorrow is my half birthday, and not that I really celebrate half birthdays, but it was the perfect excuse to make a fun party cake.
I realized as I was making the cake this weekend that I don’t think I’ve ever made a cake from scratch? I think box cake is pretty great – especially funfetti – so I’ve never felt the need to. But box cake won’t cut it for my baking challenge so that settled that.
For the cake, I adapted a recipe from I am Baker:
Get my handy conversion charts here!
- 2 1/4 cups (281g) all-purpose flour
- 1 tablespoon (15ml) vanilla extract
- 1 stick butter (113g) softened
- 2 tablespoons (30ml) vegetable oil
- 1 1/4 (350ml) cups milk
- 1 cup (160g) rainbow jimmies (sprinkles)
- 1 teaspoon (6g) salt
- 3 1/2 teaspoons (17g) baking powder
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs
Add all the dry ingredients to a bowl and sift. Add the rainbow jimmies and stir by hand until combined.
Place softened butter into stand mixer and mix on medium for 1-2 minutes.
Add milk, oil, vanilla and eggs and mix on low for one minute.
Place dry ingredients into stand mixer and combine on low for 30 seconds.
Remove from mixer and scrape down sides. Finish stirring by hand if not all combined.
Pour batter into prepare pans. Bake at 350. For 9-inch pans, bake for 20-25 minutes. For cupcakes start checking around 15 minutes. Cool before frosting.
For the vanilla buttercream frosting, I used a recipe from Food Network (see my note about this below in my tips):
Get my handy conversion charts here!
- 3 cups confectioners’ sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Tips for success
I made the cake on Friday night so it would have ample time to cool before I was going to frost it Saturday. Unfortunately, I didn’t get to frosting it Saturday, so by the time I got to it Sunday, the cake was a little dry despite wrapping it completely in saran wrap. If you make it your cake ahead of time, freeze it until you’re ready, or keep it wrapped and in the microwave to prevent it from getting stale (I don’t recommend this method unless it’s only for a day).
I’m not a huge frosting fan in general, and the buttercream frosting I made ended up being a too sugary and sweet for my liking. Next time I’m going to try this less sweet frosting from Epicurious. It seems like a bit more work, but worth it for a tastier frosting.
To make your cake look more *profesh*, cut off the browned edges of your cakes and cut off the cake domes so they’re perfectly flat before you stack them. Use a serrated bread knife for this part, and to help make it easier to cut, run the knife under hot water, dry it, then cut. It helps if you have a spinning cake stand, too.
Frost the middle and top and leave your cake “naked” on the sides if you want the sprinkles to really shine. 🙂
Did ya catch The Office and Mean Girls references? 😉 Follow me on Instagram @beginnerbakes for more recipes and inspiration!