Wednesday, July 18, 2012


Funfetti cake has always been a favorite of mine. Biting into a cupcake or cutting into a big slice of cake to find a rainbow of sprinkles brings back happy memories. Although Pillsbury Funfetti cake mix will always have a spot in my heart I decided to try out my own to celebrate my brother’s 21st birthday recently. The cake turned out delicious but I think the sea salt buttercream frosting took the cake!
Yellow Confetti Cake
·         1 cup (16 Tablespoons) unsalted butter, softened, plus more for greasing the pans
·         1 cup all purpose flour, plus more for dusting the pans
·         2 cups cake flour
·         1 Tablespoon baking powder
·         1/2 teaspoon Kosher salt
·         1 3/4 cups vanilla sugar
·         4 large eggs
·         2 teaspoons vanilla extract
·         1 1/4 cups whole milk
·         1/4 cup sprinkles of your choice (I used rainbow)
Chocolate Sea Salt Buttercream
·         1/2 cup (8 Tablespoons) salted butter
·         1 teaspoon vanilla extract
·         2 cups confectioners sugar
·         1/4-1/2 teaspoon flaky sea salt
·         1/2 cup cocoa powder
·         5+/- Tablespoons whole milk
Yellow Confetti Cake
1.    Preheat oven to 350 degrees Fahrenheit.
2.    Grease two 9-inch round cake pans with butter, then cut out parchment circles to place into the bottom of each. Sprinkle about a Tablespoon of all purpose flour into each of the pans and rotate the pans to cover them evenly with flour. Tap out the excess.
3.    In a large mixing bowl, whisk together the all purpose flour, cake flour, baking powder, and salt. Set aside.
4.    In the bowl of your stand mixer, combine the butter and sugar. Beat on medium until light and fluffy.
5.    Beat in the eggs, one at a time, until fully incorporated.
6.    Mix in the vanilla extract.
7.    Alternate pouring the milk and dry ingredients into the stand mixer bowl in 3 portions each, beating until just incorporated.
8.    Add the sprinkles and stir them in gently.
9.    Divide the batter between the two prepared pans and bake for 30-35 minutes, rotating the pans halfway through. Remove when a toothpick inserted in the center comes out with some moist crumbs.
10. Cool on wire racks for 20 minutes, then run a butter knife around the edge of the pans to loosen up the cakes. Gently dump the cakes out onto the wire racks, flipping them over so they’re right side up.
11. Cool completely before frosting.

Chocolate Sea Salt Buttercream
1.    In the bowl of your stand mixer, beat together the butter, vanilla extract, and powdered sugar until light and fluffy.
2.    Add the sea salt, and cocoa powder, beating until well-incorporated.
3.    On medium-low speed, add the milk one Tablespoon at a time, stopping when you’ve reached desired consistency.

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