Just saying the word brings a smile to your face, doesn’t it?
And of course, it’s got the word “fun” in it!
It’s actually confetti, but language evolves and changes over time so that what were once made-up words become actual words. Say, “selfie,” for instance.
Anyways, sprinkles, confetti or “funfetti” (which btw, is actually trademarked by Pillsbury) — it’s definitely NOT something you’d normally find in my kitchen. All the dyes in the sprinkles just doesn’t sit too well with me.
Because my son wanted a sprinkle cake for his 3rd birthday, I lamented hard and decided to make one for him.
Typically, I would’ve used the naturally-coloured quins (which I found at Whole Foods).
However, for the sake of not having to make a test cake, I decided just to go all out and use the traditional jimmies. (I read that some of the sprinkles can bleed into the cake which doesn’t make for such a great appearance).
DECIDING ON WHICH TYPE OF CAKE
I’m typically not one to enjoy heavier butter cakes, but for some reason, when it’s birthday time, I always end up making one. I guess my reasoning is that it holds up to layering/frosting much better than sponge cake.
But texture-wise, I much prefer sponge/chiffon cakes.
I read up on the Pancake Princess’ Funfetti cake bake off which was published in good timing as it was an excellent read and helped me to decide which cake to bake for N’s birthday.
NOT CHOOSING MILK BAR’S VERSION
For this funfetti cake, I originally wanted to make Christina Tosi / Milk Bar’s version, but was put off with the steps of having to make it on a sheet pan (which actually only makes 2 full 6″ circles, and then you have to MacGyver the rest of the cake to form the last circle), and the use of shortening, and corn syrup, among other ingredients which I definitely try to avoid.
WHAT I ENDED UP DOING
I took the safe route and decided to go with baking queen Sally’s Baking Addiction’s Funfetti Cake. The cake baked up nice and even, and the best part was it only used 1 stick of butter. For the frosting, I decided to veer away from traditional buttercream and used Constellation Inspiration’s Whipped Cream Cheese Frosting.
The cake was moist and not too sweet as I decreased the amount of sugar in the original cake recipe. Next time, I might make a syrup for the cake to increase the moisture, but otherwise, the cake was really good.
I brought the cake up to room temperature for 30 minutes before serving and the texture was not dense at all. The cream cheese frosting was light and slightly tangy which was perfect for the cake. My boys both inhaled their slices, which means it was tasty. 😉
Happy Birthday to my spunky 3 year old — you’re growing up so fast, but you’ll always be my baby boy.
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment below.
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 stick salted butter room temperature
- 170 g granulated sugar
- 200 g cake flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 3 large egg whites
- 120 g sour cream or plain yogurt
- 2 tsp vanilla extract
- 120 ml whole milk
- 3 Tbsp jimmies sprinkles the long ones cylindrical ones, not the round non-pareils, as those will bleed
Whipped Cream Cheese Frosting
- ¾ C heavy whipping cream
- 1 pkg (227g) cream cheese room temperature
- ½ C powdered icing sugar sifted
- 1 tsp vanilla extract
Make the cake:
- Preheat oven to 350°F/177°C. Line 3 x 6" round baking tins with parchment paper.
- Whisk the dry ingredients together: cake flour, baking powder, baking soda into a bowl. Set aside.
- In a stand mixer, add in the butter and sugar. Beat the butter and sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add in the egg whites and beat until combined. Next, add in the sour cream or yogurt, vanilla, and whole milk.
- Turn the mixer to low speed and add in the dry ingredients, mixing until just combined. Don't over mix or the cake will not be tender.
- Fold in the sprinkles and divide the batter into the 3 prepared baking tins.
- Bake at 350°F/177°C for 18-20 minutes, until a toothpick inserted comes out clean.
- Allow the cakes to completely cool on a baking rack.
Make the cream cheese frosting:
- Chill the bowl of a stand mixer in the fridge for 15-20 minutes prior to starting.
- Remove bowl from fridge. Pour whipping cream into the bowl of the mixer.
- Attach the whisk and begin whipping the cream until light, fluffy, tripled in volume and forms stiff peaks. Use a spatula to transfer to a large clean bowl.
- Using the same mixing bowl, add in the softened cream cheese and change to the paddle attachment. Add in the sifted icing sugar and beat until fluffy, about 2-3 minutes.
- Gently fold in a scoop of whipped cream into the cream cheese until all the whipped cream has been incorporated into the cream cheese, resulting in a light and fluffy frosting.
- Frosting is ready to be used on your cake. If not using right away, transfer to a container and store in the refrigerator for up to 2-3 days. (Just take the frosting out 1 hour before hand to let it come to room temperature and whip it in the stand mixer before using).
- Add a dollop of cream cheese frosting to your plate or cake board.
- Place one cake round on top of the cake board. Spread approximately ½ C of frosting on the cake and smooth out the surface. Place another cake round on top and repeat the process.
- Pipe a decorative border on the top using a piping tip. Sprinkle 1 Tbsp of jimmies/quins on the top.
- Chill the assembled cake in the fridge for at least 3-4 hours until everything is set.
- Bring the cake to room temperature 30 minutes prior to serving.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.