It was my dad’s birthday a few days ago, so I decided to bake a classic funfetti cake, which I think is very fun for birthdays. Since then I’ve been storing it in the fridge and eating it for breakfast 😀 By the way, on average it is 36-37°C these days here in Baku, so my buttercream frosting was melting so quickly! I had to frost it in the living room with the air conditioning on and then keep it in the fridge till the moment we were going to have dessert.
Funfetti Cake with Buttercream Frosting
- 1 2/3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 tablespoon vanilla powder*
- 1/2 cup (115 gr.) melted unsalted butter
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 large egg
- 1/4 cup yogurt/sour cream
- 3/4 cup (180 ml.) milk
- 2/3 cup (80 gr.) sprinkles
- 100 gr. unsalted soft butter (for the frosting)
- 2 cups powdered sugar (for the frosting)
- 1/4 cup (60 ml.) heavy cream (for the frosting)
- 1 teaspoon vanilla powder (for the frosting)
- pinch of salt (for the frosting)
*the original recipe uses 1 tablespoon of vanilla extract
Pre-heat your oven to 175°C/350°F. In one bowl mix your dry ingredients (flour, baking powder, salt, soda, vanilla powder). Melt your butter and then pour it into a big bowl to mix it with your brown and white sugar; I used a whisk and whisked until there were no lumps. Then add the egg, milk, and yogurt. You will generally have a thick mixture, so don’t be surprised. Slowly mix in your dry ingredients (for this step I switched to an electric mixer) and finish by using a spatula to add your sprinkles. Pour the batter into a 22 cm./9 inch cake pan, be it circular or square, and bake for about 35 minutes. As always, make sure your toothpick comes out clean to be sure the cake is ready.
As I’ve written earlier, it is quite hot here, so I sped up the cooling time by placing my cake in the fridge for a while. After it had cooled, I started making the buttercream – all you have to do is use an electric mixer to beat the butter for 2-3 minutes, add the powdered sugar, cream, and vanilla. Make sure you mix on high speed and don’t add all of the powdered sugar in one go; I really recommend you to periodically taste the frosting and add according to your taste. In fact, the original recipe calls for 3-4 cups of powdered sugar, but I added only 2 cups.
Decorate your cake however you’d like; I was struggling with the frosting, because it was literally melting as I would start frosting the sides. As soon as I was done, I quickly popped my cake back into the fridge, but as you can notice from the photos, the middle looks a little runny. What can I say? Baking problems!!
I was very content with the flavor of the cake and frosting together. The cake in itself was very cute because of the colorful sprinkles and still light enough to consume in this hot weather. Also, the frosting was very creamy and perfectly sweet. Let me know if you give this cake a try, especially since the original recipe from Sally’s Baking Addiction was posted way back in 2013!
Until next time!