I swung by the Key Foods on my way home and wrote my speech as I whisked the oil and eggs into a boxed mix. Added 5 minutes, not done. At first thought, a homemade funfetti cake seems like an easy task: Just fold a bunch of sprinkles into a vanilla cake and wham bam, you’re done. However, I found it strange that the egg whites are added straight in. Also worth noting that I only put two teaspoons of white vanilla, as other recipes had similar amounts. Beat on low speed until almost fully combined. You’re not going for the chewy texture you get from the  “strong* gluten networks in sourdough breads or pizza doughs. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Choose the rainbow sprinkles carefully. This recipe is easy and a true crowd pleaser -- the adults liked it just as much as the kids. Attention Moms: Artificial vanilla and artificial colors are made with PETROLEUM!!!! Stir with a whisk to combine. In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Assemble and frost the cake within 2 days. Using all egg whites in the cake makes it lighter and spongier. Cake flour is also bleached with chlorine. It's always more fun (and fulfilling!) I miss the 90's. Did you try the sheet cake? I have yet to find a GF cake flour! This is one of my all time favorite cake recipes! After each addition, beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes. Line the bottoms with parchment paper. Luckily I was planning to freeze these for a couple days and use for my daughter's bday on the weekend, so now I have plenty of time to make a new cake. Divide the batter evenly between the prepared pans. Today, we're making an artificially delicious childhood treat a little bit more authentic. Funfetti is not that simple. With your mixer running on low speed, add this to the butter mixture in three additions, alternating with the milk. Oh get off it! Turn the mixer on low speed and slowly add 1 tablespoon at at time of the heavy cream. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Go have fun(fetti)! I got to 25 minutes and the cake was still jiggly. I’ve given my sis a head start though, with days and days of recipe testing. How to make Funfetti Cake (Confetti Cake) It's super easy to make a homemade funfetti cake. Deep in the heart of Park Slope, my family and I sat at my sister’s wedding rehearsal dinner, eating and drinking merrily, as a wedding party does. Really hoping these work, though. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. Making this right now for my little one who is turning 2 next Monday! I’m thinking of doing this recipe and cooking as cupcakes. My mom gave me Tastykakes for breakfast as a kid, and i'm SURE there was plenty of cancer-causing ingredients in it, but I wouldn't take it back for the world. Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. If coloring doesn’t matter to you, and you want a richer-tasting frosting, go for French-style. But the internet's currently abuzz with excitement about the Cheesecake Factory's funfetti-inspired cheesecake, so it's as good a time as any to remind you that there's a way to create a funfetti cake on your own, from scratch, in the comforts of your kitchen. Top with the third layer and cover the entire cake with the remaining frosting. The recipe comes together quickly and the cake layers only take about 25 minutes to bake. See the full recipe (and save and print it) here. wOn’T soMEBoDy tHINk oF tHe CHILDREN?!?!?!? Gathering my ideas for a nephew's 1st bday party but there will be about 20 guests. Soft wheats have less gluten—and thus, less protein—than hard wheats. Repeat with the second layer. Look it up! Let the cakes cool for a few minutes in the pans, then flip them onto a cooling rack and allow them to cool completely before frosting. 1 cup (2 sticks) unsalted butter, at room temperature1 1/2 cups sugar4 large egg whites2 tablespoons clear imitation vanilla (I use McCormick's)6 tablespoons vegetable oil2 1/2 cups cake flour2 1/4 teaspoons baking powder3/4 teaspoon salt1 cup whole milk2/3 cup plus 1 tablespoon sprinkles, 2 cups (or 4 sticks) unsalted butter, at room temperature3 cups powdered sugar, or to taste2 teaspoons clear imitation vanilla1 pinch salt. The frosted cake can be frozen for up to 2 months. Very good question. I was going for a cake with height, and noticing the pictures of the cake in this article were on the flat side, I whipped the eggs to soft peaks. It was epic—enough for a wedding four times the size of my sister’s—and I was a very proud maid of honor. American-style buttercream requires just four ingredients, and whips up rather quickly. With an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until the mixture is fluffy. That seems like an awful lot. EDITOR'S NOTE: This article was originally published in 2014. (After 2 minutes stop and scrape down the sides and bottom of the bowl then continue mixing.). Mix in the vanilla and oil. It reminds me of whipped cream only sturdier. That's one less step you have to worry with. I appreciate all of the R&D, so I didn't have to! To her delight, as signified by the top-of-her-lungs shriek in the middle of a jam-packed Dressler, the top layer of her cake was funfetti and all was right in the world. A beautiful cake stand for your beautiful creation. Molly is 2 Tbsp of imitation vanilla correct? So mine isn't going to be quite real...except it is...or not, Molly's blog link to her sprinkle experiment. she writes the blog my name is yeh. This is a tip I picked up from Marian Bull, who learned at a Momofuku Milk Bar cake class that McCormick’s clear imitation vanilla is way closer than an all-natural vanilla extract to achieving that nostalgic flavor we get from boxed cakes. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes. Any idea if this same recipe (maybe doubled) would work in a larger cake, like a 9x13 or a half sheet cake? Reading through the comments, I saw an identical concern that was not addressed by the writer. It seems like a lot of vanilla. Bake times may need to be adjusted. Excited to see how it turns out...the BATTER tastes AMAZING. Once you have a smooth batter, fold in the 2/3 cup of sprinkles. In a medium bowl, whisk together the flour, baking powder, and salt. Spread frosting over the top. Add 5 cups powdered sugar, heavy cream, and vanilla. Where are those sprinkles for the batter from? Very high and fluffy - but definitely needed more time in the oven than 25 min. Add the flour, baking powder, and salt to a medium bowl. Pure hydrogenated vegetable shortening? You can also bake this cake in two 9-inch round pans or 9x13-inch pan. Good. Alright, got all that? Unlike my white cake, though, this recipe doesn't call for whipping the egg whites to soft peaks first. Thaw it overnight in the refrigerator and let it come to room temperature just before serving. Artificial vanilla works best. See the full recipe (and save and print it) here. Am I truly the only person left who does not have any nostalgia about boxed cake mixes? Molly Yeh from My Name is Yeh shows us how. EDITOR'S NOTE: This article was originally published in 2014. So much fun and as always, Molly's writing is just as entertaining. And forget about using any type of sanding sugar. This bleaching process not only makes for a whiter cake (remember, we need a light, neutral backdrop to really let the funfetti shine), but makes the starch in the flour more absorbent, and the gluten even weaker. Will do this if I find the time! My daughter has requested sprinkles cupcakes for her 3rd birthday. We need the volume and structure from the creamed butter and sugar to suspend our sprinkles. Funfetti is a complex being who has issues because when anyone tells him to just act natural, he fails. any suggestions for dividing the recipe for a smaller cake? . Make sure to use a quality brand rainbow sprinkles. Add the egg whites, one at a time, mixing on low speed for 20 seconds after each addition. The secret to funfetti is that funfetti in his most natural element is, in fact, slightly artificial. I used appropriately artificial sprinkles, but realized after I bought the clear vanilla that I hate cake mix taste, so I used real vanilla. molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. You do not want to store the cake in the refrigerator. You want to make sure it is covered well with plastic wrap or is covered with a cake lid. Lard? Hence, only egg whites in the batter. But, if you want to swipe a colored icing over your funfetti cake, go for a glossy white meringue-based icing, like Italian or Swiss buttercream, instead. But at the end of the night, I was a very annoyed maid of honor when the bridezilla demanded that she would like a funfetti cake at her wedding. Taste and add more sugar, if desired. I'm really hoping this comes together and/or enough buttercream can save it, but I'm bummed and nervous now... they cakes looked BEAUTIFUL in the oven. Take care to not over-bake. This was always my favorite cake as a kid. Can I substitute the cake flour for AP flour? Lightly grease and flour the parchment paper; set aside. Grease two 8-inch cake pans. This homemade Funfetti cake should be stored at room temperature. Preheat oven to 350°F. Grease and lightly flour three 9-inch cake pans. Then FINALLY when my 8" cakes were done (based on toothpick) at just over 45 minutes total (yikes), the tops were a little more golden than they should be... Let them cool in pans on wire racks for about 15 minutes. Grease and lightly flour 3 8-inch round cake pans. To answer that, we need a bit of cake science, so bear with me. Add the vanilla and salt and mix to combine. Every bride who grew up in the '90s should have a funfetti cake, or something. Up until that point, my day had been spent in my small Brooklyn kitchen, baking cakes in five of my sister’s favorite flavors (pistachio, black sesame, lemon, chocolate, red velvet) for what would be my very first wedding cake. But the internet's currently abuzz with excitement about the Cheesecake Factory's funfetti-inspired cheesecake, so it's as good a time as any to remind you that there's a way to create a funfetti cake on your own, from scratch, in the comforts of your kitchen. More: A beautiful cake stand for your beautiful creation. Add the egg whites, one at a time, mixing well after each one. I am making this in a few hours for my future in law's birthday! I've tasted a few and some have a very distinct flavor that can ruin the cake. I used cake strips (for the first time) and the cakes were rising completely evenly across the top. In addition to butter and sugar, French-style buttercream calls for whipped whole eggs and egg yolks. Preheat oven to 350°F (177°C). Once the cake has been assembled, it will stay fresh for up to 3 days at room temperature or up to 5 days in the refrigerator. This makes for a custardy, lovely, pale yellow frosting. Although I told her that I would absolutely not be making any more cake that day, I knew I had no choice.

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