My sweet Rynn is turning two this week. TWO! She’s sweet, pensive, creative, thoughtful, loving, sassy, and downright fierce sometimes! I absolutely love this girl who has the most delicate little voice, but can totally hold her own with her big brother. She is clever and has excellent comedic timing! She loves to draw and is becoming such a girly-girl, which is so crazy for me because I have a very boyish boy and, up to this point, have had very few girly things in my home. Oh, and she’s a complete mess when she eats – hence the icing and sprinkles on her face.
Anyway…time passes, life is crazy, and I make cakes to deal with my grief.
So here it is – it’s a funfetti vanilla-almond birthday cake. I love it because it’s not so fluffy that if falls apart when you try to frost it (am I the only one with this problem?). The flavor is great, and even better when paired with the Whipped Vanilla Buttercream frosting that I’m posting today as well. Both are courtesy of Annie’s Eats. I”m telling y’all…she knows her sweets.
funfetti Cake Recipe:
**This recipe makes two cake layers, so double it (and double the frosting recipe) if you want a taller cake, like I prefer.**
1 c. whole milk, divided
6 large egg whites
1 tbsp. vanilla extract
1/4 tsp. almond extract
2 3/4 c. cake flour, sifted
1 1/2 c. sugar
1 tbsp. plus 1 tsp. baking powder
3/4 tsp. salt
12 tbsp. (3/4 c.) unsalted butter, at room temperature
1/2 c. multi-colored sprinkles
Preheat your oven to 350° and prep your cake pans (or cupcake liners). I like to cut a circle of parchment paper for the bottom of my pans. In a liquid measuring cup (at least 2 cups in size), measure 1/4 c. of milk and add your egg whites, vanilla extract, and almond extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, add your sifted flour, sugar, baking powder and salt. Mix on low for just a few seconds to blend. Add the butter and mix on low until it looks like wet sand. Add the remaining 3/4 c. of milk and mix on medium for another minute or so. Reduce your speed to low again and pour in the egg mixture in three additions, mixing about 20 seconds each time. Fold the sprinkles in with a spatula and pour into the cake pans. Bake for about 18 minutes, rotating the pans halfway through. Once your toothpick comes out clean, take your cakes out of the oven. Let them cool in the pans only briefly before transferring to a wire rack. If you leave them in the pans too long, they’ll get comfy there and be hard to remove later – even if they’re sitting on a circle of parchment! Once your cakes are completely cooled, you’re ready to frost until your heart is content!
Whipped Vanilla Buttercream Recipe:
1 1/2 c. plus 2 tbsp (3 sticks + 2 tbsp.) unsalted butter, at room temperature
3 c. confectioner’s sugar, sifted
Pinch of salt
1 vanilla bean, split lengthwise (optional – I didn’t do this part)
2 tbsp. heavy whipping cream
1 tbsp. vanilla extract
Place the butter into the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high until smooth, about one minute. Add the confectioner’s sugar and mix on medium-low until just incorporated. Scrape the seeds out of the vanilla bean if using, and add the salt. Beat for another 1-2 minutes on medium-high until smooth. Add the whipping cream and vanilla and mix just until incorporated. Add your food coloring, if desired, and whip on high speed until fluffy, about 4-5 minutes. Scrape the sides of the bowl if needed.
There you have it! After you frost, use some sprinkles to garnish.
Original cake recipe can be found here and frosting original can be found here – on Annie’s Eats.
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