I know, I know, someday I will return to thoughtful, interesting posts (or start making thoughtful, interesting posts?). I’m in a severe food rut and dreaming of spring and all the flowers and vegetables and my grill. The only kind of exciting things that have happened lately in the kitchen were a couple of early birthday cakes and maybe a couple of spectacular breakfasts that we hoovered up too fast to get pictures of. As soon as the snow finishes melting and I can get out of the house and get moving maybe some creativity and inspiration in the kitchen will come to me. Otherwise, I have a feeling it’s going to get kind of quiet around here. The two of you who read this might be disappointed. Sorry.
This cake was a different sort of recipe. Things were done backwards and I didn’t mind one bit. It was also nice because birthday cakes are supposed to be fun and what’s funner than those fluffy, vanilla-y funfetti cakes, with their bursts of color? I don’t mind the super soft cake mix kind but sometimes from scratch is just a nice project to tackle once in awhile. Erik asked for his usual super chocolatey birthday cake with peanut butter frosting filling but this vanilla cake was my favorite of the two.
Funfetti Layer Cake
recipe from Sweetapolita
1 cup whole milk, room temp
6 egg whites, room temp
2 teaspoons vanilla extract
2 3/4 cups cake flour
1 1/2 cups sugar
1 Tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
12 Tablespoons butter, room temp, cut into cubes
about 1/2 cup rainbow jimmies/cake sprinkles
Heat the oven to 350. Grease and flour two round, 8 inch pans (or spray them with baking spray which is how I like to roll). Combine 1/4 cup of the milk, egg whites, and vanilla together in a bowl or a measuring cup. Set aside. In the stand mixer (use the paddle for mixing), add the cake flour, sugar, baking powder and salt together. Put the butter into the dry ingredients and let it blend together on low for about 30 seconds. Add in the remaining milk then beat it on medium speed for a couple of minutes. Add the egg and milk mixture in 3 batches, beating for about 20 seconds and scraping the sides after each addition. Stir in the rainbow jimmies until everything is combined together. Divide the batter evenly between the prepared pans. Bake until a cake tester tests clean. Let it cool and frost with your favorite vanilla frosting.
I know, it’s lopsided. Don’t judge me.