Funfetti Layer Cake with Whipped Vanilla Bean Frosting
Funfetti Layer Cake with Whipped Vanilla Bean Frosting requires about 45 minutes from start to finish. For $2.72 per serving, you get a dessert that serves 6. One portion of this dish contains roughly 11g of protein, 51g of fat, and a total of 1153 calories. 87 people were impressed by this recipe. It is brought to you by Cookie Monster Cooking. If you have granulated sugar, salt, cake flour, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. If you like this recipe, take a look at these similar recipes: Almond Layer Cake with Whipped Vanillan and Chocolate Frosting, Vanilla Bean Cake with Raspberry Filling and Whipped Vanilla Bean Frosting {Octopus Birthday Cake}, and Vanilla Triple Layer Cake with Whipped Dark Chocolate Frosting.
Servings: 6
Ingredients:
¼ teaspoon almond extract
1 tablespoon plus 1 teaspoon baking powder
2 ¾ cups cake flour, sifted
3 cups confectioners' sugar, sifted
6 large egg whites, room temperature
1 ½ cups granulated sugar
heaping ½ cup rainbow sprinkles
¾ teaspoon salt
pinch of salt
26 tablespoons (3 sticks plus 2 tablespoons) unsalted butter, softened and cut in cubes
1 vanilla bean
2 teaspoons vanilla extract
3 tablespoons whole milk
Equipment:
baking paper
measuring cup
oven
stand mixer
bowl
spatula
butter knife
plastic wrap
toothpicks
wire rack
offset spatula
Cooking instruction summary:
To make the cake: Preheat the oven to 350 degrees. Using non-stick cooking spray or butter, grease the sides of the cake pans (8-inch) and then sprinkle with flour. Gently shake out the excess. Line the bottoms with parchment paper. Set aside.In a large measuring cup, combine ¼ cup milk, the egg whites, vanilla extract and almond extract. Mix well and then set aside.In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder and salt. Mix the dry ingredients on low speed for about 30 seconds. With the mixer on low, slowly add the chunks of butter. Once all are in, mix for another 20 to 30 seconds. Add in the remaining ¾ cup of milk and mix on low speed until just combined. Increase the speed to medium and mix for another 1 to 2 minutes.Scrape down the sides of the bowl. Next add in the milk/egg white mixture in three separate batches. After each addition, mix on medium speed for about 20 seconds. Remove the bowl from the mixer and gently fold in the sprinkles.Divide the batter between the two prepared cake pans. Spread the batter evenly in the pans using a rubber spatula.Bake for 25 to 35 minutes, until a toothpick inserted into the middle comes out clean. Be careful not to over bake, so keep an eye on them while in the oven. Once done, remove the pans from the oven and let cool on a wire rack. When they are cool enough to hold, gently run a spatula or butter knife around the edges of the cake to loosen. Carefully invert the cakes onto the wire racks to cool completely before frosting. *At this point, once cooled, I wrapped the cakes carefully with plastic wrap and left at room temperature overnight. I frosted and assembled the following day.To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter. Mix on medium speed for 8 minutes, until pale and creamy.Add in the confectioners’ sugar, milk, vanilla extract and salt. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the bowl. Mix on low speed for 1 minute, then increase the speed to medium and continue to beat for about 6 more minutes. The frosting should be light and fluffy.To assemble the cake: Place the bottom layer of the cake on your platter. Add about 1 cup of the frosting to the top and spread evenly with an offset spatula. Carefully place the second layer of cake on top of the frosting. Spread a thin layer of frosting over the entire cake. Put the cake in the refrigerator to chill for about 30 minutes (so it sets). Remove from the refrigerator and repeat, spreading another layer over the entire cake. Garnish with additional frosting (I piped on the decorations) and/or with additional sprinkles.
Step by step:
1. To make the cake: Preheat the oven to 350 degrees. Using non-stick cooking spray or butter, grease the sides of the cake pans (8-inch) and then sprinkle with flour. Gently shake out the excess. Line the bottoms with parchment paper. Set aside.In a large measuring cup, combine ¼ cup milk, the egg whites, vanilla extract and almond extract.
2. Mix well and then set aside.In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder and salt.
3. Mix the dry ingredients on low speed for about 30 seconds. With the mixer on low, slowly add the chunks of butter. Once all are in, mix for another 20 to 30 seconds.
4. Add in the remaining ¾ cup of milk and mix on low speed until just combined. Increase the speed to medium and mix for another 1 to 2 minutes.Scrape down the sides of the bowl. Next add in the milk/egg white mixture in three separate batches. After each addition, mix on medium speed for about 20 seconds.
5. Remove the bowl from the mixer and gently fold in the sprinkles.Divide the batter between the two prepared cake pans.
6. Spread the batter evenly in the pans using a rubber spatula.
7. Bake for 25 to 35 minutes, until a toothpick inserted into the middle comes out clean. Be careful not to over bake, so keep an eye on them while in the oven. Once done, remove the pans from the oven and let cool on a wire rack. When they are cool enough to hold, gently run a spatula or butter knife around the edges of the cake to loosen. Carefully invert the cakes onto the wire racks to cool completely before frosting. *At this point, once cooled, I wrapped the cakes carefully with plastic wrap and left at room temperature overnight. I frosted and assembled the following day.To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter.
8. Mix on medium speed for 8 minutes, until pale and creamy.
9. Add in the confectioners’ sugar, milk, vanilla extract and salt. Split the vanilla bean lengthwise and scrape out the seeds.
10. Add the seeds to the bowl.
Mix on low speed for 1 minute, then increase the speed to medium and continue to beat for about 6 more minutes. The frosting should be light and fluffy.To assemble the cake
1. Place the bottom layer of the cake on your platter.
2. Add about 1 cup of the frosting to the top and spread evenly with an offset spatula. Carefully place the second layer of cake on top of the frosting.
3. Spread a thin layer of frosting over the entire cake.
4. Put the cake in the refrigerator to chill for about 30 minutes (so it sets).
5. Remove from the refrigerator and repeat, spreading another layer over the entire cake.
6. Garnish with additional frosting (I piped on the decorations) and/or with additional sprinkles.
Nutrition Information:
covered percent of daily need
