When sprinkles are folded into cake batter, they typically melt away during baking, leaving behind little confetti-like poufs of color. In this deconstructed version of the Funfetti birthday cake, the crusts are removed to show off the sprinkles hidden inside.This recipe is an excerpt from my Sprinkles! cookbook.
Servings: 8
When sprinkles (aka jimmies) are folded into cake batter, they typically melt away during baking, leaving behind little confetti-like poufs of color. In this deconstructed version of the birthday cake, the crusts are removed to show off the sprinkles hidden inside.
Ingredients
- 9 large egg whites lightly beaten
- ⅓ cup applesauce
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 4 ½ cups cake flour, sifted plus more for flouring pans
- 2 tablespoons baking powder
- 1 ½ teaspoons salt
- 1 cup 2 sticks unsalted butter at room temperature
- 2 cups sugar
- ½ cup rainbow jimmies
Frosting and Topping
- 4 cups Buttercream Frosting click for recipe
- ¼ cup rainbow jimmies*
Instructions
- Preheat the oven to 350.F. Coat three 9-inch round cake pans with cooking spray and dust with flour.
- In a medium bowl, stir milk, egg whites, applesauce, and extracts. Into another bowl, sift together flour, baking powder, and salt.
- Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Reduce mixer speed to low and add flour and milk mixtures in three alternating additions, starting and ending with flour mixture. Fold in rainbow sprinkles.
- Divide batter evenly among pans. Bake until a cake tester inserted in the centers comes out clean, 25 to 30 minutes.
- Cool cakes in pans set on wire racks for 5 minutes. Run a knife around the sides of each pan and invert cakes onto a cutting board. With a serrated knife, carefully cut off the tops and “crusts,” exposing the confetti sprinkles baked inside.
- Place one cake layer on a cake stand. Spread ¾ cup buttercream evenly over top. Top with a second cake layer, spread with another ¾ cup buttercream, and top with the third cake layer. Spread remaining buttercream evenly over top, leaving the sides exposed.
- Decorate the perimeter of the top with rainbow jimmies.
- For a pretty finish, fit a piping bag with a round metal tip and fill with buttercream. Pipe a neat ring of frosting around each layer and pipe the top of the cake with concentric circles, if desired.
- Serve or store, refrigerated, for up to 3 days.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
