FUNFETTI CAKE WITH VANILLA BUTTERCREAM FROSTING



When i asked my daughter what cake she wanted for her birthday party, she immediately said 'SPRINKLE CAKE!!'. No doubts there! Wish we adults were as clear headed as these kids! 

So .............It's been ages since Iv baked....and a birthday cake with piping and frosting seemed like history to me. So I decided to do a test cake....just so that I don't end up embarrassing myself in front of our guests.....lol!



So I sat and googled.....pinterested..........went through numerous blogs ..........and became more confused!...............Finally decided to go ahead and follow the recipe from Shiran's blog. She's got such a good looking blog....and since this cake was such a huge success I'll definitely be trying more recipes from her blog very soon.

This cake was exactly how it should be. It was moist, soft, buttery and lovely.....just how a celebration cake should be! I did'nt add too much sugar to the cake since the frosting is gonna be sweet anyway. The cake was just perfect in every way. It's probably only the second time I'm actually doing 'piping'  in my life. ...and my cake actually looked pretty decent and neat :D
Don't you think so?? I was as excited as my daughter playing with these sprinkles :) 




INGREDIENTS:
for the cake:

flour - 2 cups
baking powder - 1 tsp
baking soda - 1/4 tsp
salt 1/4 tsp
unsalted butter, room temperature - 170 gms
granulated sugar - 3/4 cup
eggs - 3
vanilla extract - 1/2 tbsp
buttermilk - 3/4 cup
sprinkles - 1/4 cup +2 tbsps

vanilla buttercream frosting :
unsalted butter,  at room temperature - 170 gms
salt - a pinch
icing sugar (powdered sugar), sifted - 2 and a half cups
whole milk - 1/2 tbsp
vanilla extract - 1/2 tbsp
a drop of pink food colouring(optional)

PROCESS:
  • Preheat the oven to 180 degrees celcius. Grease 2, 6 inch pans and line them with parchment paper.
  • sift the flour, baking powder and baking soda in a bowl and keep it aside. Mix in the salt.
  • In the bowl of your stand mixer, fitted with a paddle attachment, cream the butter and sugar on medium speed  till nice and creamy for about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. 
  • Add in the eggs, one at a time beating well after each addition.
  • Beat in the vanilla extract.
  • With the mixer on low speed, add in the flour mixture and buttermilk alternatively in 3 additions starting and ending with the flour.
  • Do not over mix the batter.
  • Gently fold in the sprinkles.
  • Divide the batter equally into the 2 prepared tins. Smoothen the top and tap the tins on the work area to remove any air bubbles.
  • Bake for 20-25 minutes or until the toothpick inserted comes out clean.
  • Cool on wire racks and remove from pan after 15 mins. Let it completely cool before frosting.
to make the frosting:
  • In the bowl of your stand mixer, fitted with a paddle attachment, beat the butter and salt on medium speed, for about 2 minutes until smooth and creamy.
  • Add in the icing sugar, milk and vanilla and mix on low speed for 30 seconds. Add in the food colouring, and then increase the speed to high for 2 minutes. Beat until nice and glossy and smooth. 
  • You can add in more icing sugar if too thick or more milk if its too thick.
Assembling the cake:
  • Cut the top part of the rounded cakes so it is flat and levelled and keep it ready.
  • Keep one cake on the cake stand. spread some strawberry jam (optional) then an even layer of frosting. Close with the other cake and frost the top of the cake and the sides.
  • You can decorate the cake as you like.

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