Vanilla Funfetti Cake

Man, I love fall. Almost as much as I love winter. It snowed for the first time (well, properly snowed) yesterday, so fall is unofficially over for now. When it starts to get cold, the air becomes very crisp and it’s almost like you can smell the winter, like, soon, “WINTER IS COMING” Game of Thrones style. There’s so much going on around, so much to see, so much to do. I spend a lot of my time in front of a computer screen- doing my homework, watching my weekly shows, editing, uploading, blogging etc. I feel like sometimes I neglect everything out there. Like the trees. That was such a tree-hugger thing to say. I just find branches so beautiful. During the summer they’re all dressed up in green and during the wintertime they’re glazed with snow. It’s only during fall that you can see all the intricate branches, one leading up to another.

Plus, when It’s cold, I can pull out my boots. And I really, really love boots. I really do. The tall, skinny ones. And I love hats. And jackets. But that’s another story. So on a more colorful note, *drumroll please* here’s a Funfetti cake to add a little fun and color to a dull (or not so dull) winter (or fall) day.
The story that comes along with this cake goes like this: When I came home from India, I had a craving for a fluffy vanilla cake with some vanilla buttercream. And I’ve been wanting to make a rainbow cake for a while. But rainbow cakes take a lot more effort- and sprinkles are the best part of any cupcake. So this really was the perfect recipe. I had trouble finding vibrant-colored sprinkles that weren’t nonpareils, but I did find some really nice pastel colors- it looks more natural this way, subtle. I made this cake after school, during the evening and frosted it the next morning- it’s my favorite part. Then I went hunting in my cabinet for sprinkles to decorate the top with. I used rainbow nonpareils- small and big. I also used white ones because look like little pearls and add a more elegant finish. Of course, you can use any variety you’d like to.
I took half the cake to school, with the intention of sharing it with a group of friends. Instead, Mariana and I went to class early and finished ALL of it. Then I finished the rest, all by myself, during the weekend. Talk about delicious.This is a super fun and easy cake to make at home. The cake it’s self is moist, light and full of flavor, while the frosting is sweet and vanilla-y. Of course, the sprinkles add a final touch. This cake is definitely a crowd pleaser (or a one-person pleaser, you choose :). You can double the recipe and frosting and make a double-layer cake.
 

NOTE: If you would like a whiter cake so that the sprinkles stand out more, replace the brown sugar with granulated sugar and use 2 egg whites instead of the egg.

Ingredients for the cake:

– 1 2/3 cup all-purpose flour (210 g)
– 1/2 tsp baking powder
– 1/4 tsp baking soda
– 1/2 tsp salt
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 cup unsalted butter, melted (1 stick)
– 1 whole egg
– 1/4 cup plain yogurt (you can use sour cream and greek yogurt)
– 3/4 cup milk (regular, soy, almond- your choice)
– 1 tbsp vanilla extract
– 2/3 cup sprinkles (no nonpareils as they bleed color)

– vanilla frosting for decorating (see below)
– sprinkles of your choice for decorating

Method:

1. Preheat the oven 350 F (180 C) Grease a 9×9 inch square or circle pan with butter (if you use a circle, a springform tin is easiest to use).
2. Whisk together the flour, baking powder, baking soda and salt and set aside.
3. In another bowl, combine together the melted butter and sugars- whisking until smooth.
4. Add in the egg, vanilla, milk, and yogurt- mixing until everything is incorporated.
5. Gradually add in the flour mixture. Mix till combined (but do not over mix as this overworks the gluten in the flour, causing a bread-like texture, not to that extreme though).
6. Fold in the sprinkles, JUST until they are distributed through out the batter. Over mixing causes them to bleed color.
7. Pour the batter into your prepared pan and bake for 20 minutes. After 20 minutes, cover the cake pan with aluminum foil and place back in the oven for another 10-15 minutes or until a toothpick inserted comes out clean.
8. Cool completely before frosting.

For the frosting:

3 cups confectioners’ sugar
1 cup unsalted butter, softened
2-3 tbsp heavy cream
1 tsp vanilla extract

Method:
1. Beat the butter for several minutes until it is fluffy.
2. Sift in the powdered sugar, alternating with the heavy cream (if the frosting is too thick, add in a little bit more cream to adjust the consistency)
3. Add in the vanilla and beat till light and fluffy.
4. Spread generously (or not-so-generously depending on how much frosting you like) over the cake and top with sprinkles

Recipe adapted from Sally’s Baking Addiction and Gale Gand