Yay! It's Wednesday Cake!

Wednesday, March 7, 2018

We all know Pillsbury's Funfetti cake mix, don't we? As last Wednesday our niece turned 6, I was on a mission to recreate an old favourite for the occasion, so I went with this (from scratch) rainbow sprinkle cake and I am chuffed about it!

I made it into a small but pretty tall cake that I thought would be just the perfect size for a little girl's birthday party. The cake was girly, beautiful, deliciously moist, light and something Balazs and I hope to enjoy again over a cup of tea.

So if you have a birthday of a kiddo you know coming up, make this cake and never look back! Here is the recipe.

Rainbow Sprinkle Cake
(By Julia Moskin via NYTimes Cooking section)


For the cake:
- ½ cup/110 grams unsalted butter, slightly softened, more for pans
- 1 ½ cups/190 grams all-purpose flour, more for pans
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
-  ⅔ cup/158 milliliters whole milk
- 1 ½ teaspoons pure vanilla extract
- 1 cup/200 grams sugar
- 1 whole egg plus 2 egg whites
- ⅓ cup rainbow sprinkles (not pastel, or naturally colored)

For the frosting:
- 8 ounces/225 grams cream cheese, slightly softened
- ½ cup/110 grams unsalted butter (1 stick), slightly softened
- ⅛ teaspoon fine salt, more to taste
- 3 cups/300 grams confectioners' sugar, sifted, more to taste
- ½ teaspoon pure vanilla extract
- 1 cup rainbow sprinkles

Make the cake: 
Heat your oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a small bowl, stir together the milk and vanilla.

In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down the bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down the bowl and blend once more. Remove the bowl and use a spatula or spoon to mix in sprinkles by hand.

Divide the batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.

Transfer the pans to a wire rack and let them cool completely, at least 4 hours, before turning out.

Make the frosting:
In a mixer fitted with the paddle attachment, beat the cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste the frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.

Turn the cooled cakes out of the pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place the remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.

Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss the remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.

Refrigerate your cake 30 minutes or longer to set. Serve cool. Ta-dah!

P.S: Tons more Wednesday cake goodness, this way...
P.P.S: I'll bake me a cake!

(Photos by exPress-o)


Anonymous said...

The prettiest cake Diane. Jill

LMGold said...

What size cake did you make? That is not an 8” cake. The reason I ask is that I’m into the 6” cake right now and would love to adapt the recipe. Any ideas?

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