Funfetti Cake and a First Birthday

This past weekend, Eric and I were in Delaware visiting his family. This was a rare weekend in which Eric and both of his brothers and their families were all in the same state. We all gathered together to celebrate the first birthday of our youngest nephew, Patrick. This is the same cute baby that we visited in New Hampshire last May and wrote about in this post. It’s hard to believe he’s a year old already!

In preparation for the occasion, I asked if I could bring the birthday cake. I recently discovered a new baking blog that has changed my baking life, The recipes are amazing and I find that most of the writer’s tastes are similar to my own.

For example, she has many recipes for white cake and that is a recipe that I continue to tweak in search of the perfect one, the one that, I’m embarrassed to say, tastes the most like a white cake mix. There is just something about all those chemicals mixed together that create a fluffy, white, deliciously perfect cake. I’ve been striving to achieve that from a scratch cake for years and Sweetapolita may have done the hard work for me. Not only did she post her white cake adventures, but she went a step further and posted a recipe for a funfetti cake. I don’t know about you but funfetti was my birthday cake of choice for about 8 years running as a child. Those colorful dots inside the cake just make it taste so much better! I knew immediately that I wanted to make this for Patrick’s first birthday.

Start the recipe by bringing all of your ingredients to room temperature, yes the milk, eggs and butter. This is a very important step and one that is often skipped. Starting with room temperature ingredients makes the cake a better texture. It only takes about 30 minutes on the counter for these ingredients to warm up. Cut the butter up into cubes and it will soften even faster.

Cut parchment paper to line two round baking pans and spray with cooking spray for baking (the kind that has the flour in it already). Or spray with cooking spray and then flour each pan.

In a medium bowl, combine the egg whites (feel free to use the egg whites in the carton from the grocery store, they save you from throwing out a bunch of yolks) 1/4 cup of the milk, vanilla and almond extract and gently stir.

In the bowl of an electric mixer, combine the dry ingredients and mix on low speed for a minute or two. Add the butter and mix on low for 30 seconds, then add the rest of the milk and mix on medium speed for 90 seconds. This part is crucial, you must time the mixing (I used a stop watch) and be sure you’re mixing on  the proper setting otherwise you run the risk of over mixing the batter.

Scrape the bowl and add the liquid ingredients in 3 batches mixing for 20 seconds after each addition.

Gently stir in the rainbow sprinkles with a wooden spoon or spatula.

Divide into prepared baking pans and bake for 25-35 minutes, checking frequently to avoid over baking.

Allow cakes to cool on a rack and ice with the whipped vanilla frosting. Decorate with sprinkles however you like! Sprinkles are so colorful and pretty, they are one of my favorite things.

For the party, we added a birthday candle.

Here is the birthday boy getting a slice of cake! 

And here’s a close-up shot of the cake sliced.

This cake was incredible. The texture was light and fluffy, the flavor was sweet with a hint of almond extract and the icing tasted like ice cream. Hands down, one of the best cakes I’ve ever made and one of the prettiest.

Thanks to Sweetapolita for the awesome recipe! Click here to go to her blog and print the recipe out for yourself.

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