Tag Archives: Funfetti cake

Double Funfetti Crumb Cake

Double Funfetti Crumb CakeI’ll admit that my heart sank to my ankles when I was asked to make “something like” the Milk Bar Birthday Cake for a first birthday party a few weeks ago.Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeIt’s not that I have anything against Christina Tosi or Milk Bar—I think she’s incredible and I have been known to enjoy a Cereal Milk Latte—but I have very little interest in making someone else’s recipes, especially when they involve things the average American homebaker doesn’t keep around, like acetate strips and large cake rings. Also, Tosi’s layer cake recipes are notoriously intricate; at their most basic, they involve a cake, a soak, buttercream, and a crumb. That’s a lot, even for someone who enjoys stupidly complicated baking projects 🙋🏻‍♀️ Double Funfetti Crumb CakeLong story short, I got it together, spent a lot of time looking at my copy of the Momofuku Milk Bar cookbook, and then did what I wanted. Since I am unlikely to ever post that full recipe, I’ll go ahead and tell you what I did: I used my Funfetti Cake recipe as-is, trimmed the sides by hand, brushed on sweetened condensed milk for the soak, and layered it all with a cream cheese-spiked vanilla buttercream and a simplified version of the Milk Bar Birthday Cake Crumb. And it was effing delicious. Double Funfetti Crumb CakeI have little intention of making it again because who has that kind of time??? But I will make time for one element: the Funfetti crumb. It’s got all the buttery crunch you’d expect in a shortbread or crispy sugar cookie, but it’s as simple as making the crumb topping for a coffee cake. And it’s colorful and happy and just the tiniest bit salty. And, well, connect the (rainbow sprinkle) dots.Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb Cake is exactly what it sounds like: tender sour cream Funfetti cake with a layer of Funfetti crumb baked on top. It’s the buttery, rainbow-speckled, no-cinnamon-allowed everyday coffee cake you didn’t know you wanted.Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb CakeThe cake is rich and dense, the crumb provides just the right amount of crisp-crunch, and the rainbow sprinkles (jimmies, not nonpareils!) make it as cute as can be! It would be great for a celebratory breakfast or any coffee cake occasion, but I can also see it being a perfect birthday cake for someone who doesn’t like frosting.Double Funfetti Crumb CakeWhat? We all know that person. We may not totally understand their tastes but we respect them, and now we can make extra-fun cake for them to show them how much we love them.Double Funfetti Crumb CakeDouble Funfetti Crumb Cake…this took a weird turn. Happy Friday, dear readers! Make yourself a cake this weekend!Double Funfetti Crumb Cake

Double Funfetti Crumb Cake
makes one 9-inch round cake, about 10 servings

Funfetti Crumb Topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons rainbow sprinkles (jimmies, not nonpareils)
6 tablespoons unsalted butter, melted and cooled slightly

Cake Batter:
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1 large egg, room temperature
1/2 cup full-fat sour cream, room temperature
2 teaspoons pure vanilla extract
2/3 cup whole milk, room temperature
1/3 cup rainbow sprinkles (jimmies, not nonpareils)

Preheat oven to 350F. Grease a springform pan. Set aside.

Make the crumb topping. In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, and salt. Whisk in rainbow sprinkles. Add vanilla and melted butter and stir until dry ingredients are saturated and clumps form. Set aside.

Make the cake batter. In a medium mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in egg, sour cream and vanilla; mixture may be a bit lumpy. Mix in half the dry ingredients followed by half the milk. Add remaining dry ingredients, followed by remaining milk. Use a silicone spatula (or wooden spoon) to fold in rainbow sprinkles.

Transfer the batter into the prepared pan and spread it evenly. Use your fingers to evenly distribute crumb over the top. Tap full pan a few times on the countertop to release any large air bubbles. Bake cake for 65-75 minut e, until a toothpick inserted in the center comes out clean.

Let cool 20 minutes in the pan on a rack. Run a thin, flexible knife around the edge of the pan before releasing the springform. Cake may be served warm or room temperature. If you’d like, let the cake cool completely, invert it and remove the parchment before placing on a serving platter. Sift confectioner’s sugar over the top. Serve.

Leftover cake will keep well at room temperature for up to two days, or in the refrigerator for up to five.
Double Funfetti Crumb CakeDouble Funfetti Crumb CakeDouble Funfetti Crumb Cake

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Funfetti Layer Cake

Funfetti Layer CakeI didn’t have any real reason to make a Funfetti Layer Cake this week. There were no special occasions. Nobody asked for a cake. Today is my dad’s birthday and Sunday is my pal, David’s, but neither of them would have Funfetti as their first choice. Nope.

Funfetti Layer CakeI just made this cake because I felt like it. In the last few weeks, I have stocked up on sprinkles at Sahadi’s and finally made a white cake recipe that I love, and if those two things aren’t enough reason to slap together a layer cake this cheerful…well, I don’t know what is.

Funfetti Layer CakeI mean, really. This has got to be the happiest cake on earth. Or at the very least, the happiest cake in Brooklyn 😍

Funfetti Layer CakeFunfetti Layer CakeFunfetti Layer CakeNow, you may be wondering what sets Funfetti Layer Cake apart from a plain white cake with some sprinkles. The answer is…well, not much. In fact the only differences between my regular white cake recipe and this cake are 1/4 teaspoon of imitation butter extract (for that box mix flavor without the box mix) and a veritable ton of rainbow sprinkles. There’s no big secret or anything–Funfetti is just white cake with pizzazz. Because sometimes you just need cake with pizzazz, am I right?!

Funfetti Layer CakeI frosted this cake with vanilla buttercream and coated the sides with as many nonpareils as the frosting would hold! This was done mostly because, as I have previously mentioned, the kitchen is the warmest room in my apartment right now–not ideal for beautiful frosting! This coating of sprinkles covers all manner of sad-looking frosting, and it’s super cute 💗

Funfetti Layer CakeFunfetti Layer CakeLook how adorable that is! I love how the bright white cake really makes the sprinkles pop. I’m just crazy about all that color 💕💕💕And as if aesthetics alone aren’t a good enough reason to make Funfetti Layer Cake from scratch, know that my version beats the pants off anything you can find in a box. The cake is light and buttery, and the frosting is super fluffy and delicious, and…oh, who am I kidding? This one’s all about the sprinkles.Funfetti Layer Cake

Funfetti Layer Cake
makes 1 three-layer frosted cake

To Grease the Pans:
2 tablespoons neutral-flavored oil
2 tablespoons all-purpose flour

Cake:
2 2/3 cup all-purpose flour
1/3 cup cornstarch
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1/4 cup neutral-flavored oil (I like canola)
2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 1/2 cups milk (not skim or fat-free)
1/2 cup full-fat sour cream
4 large egg whites, room temperature
3/4 cup rainbow sprinkles (jimmies, not nonpareils)*

Frosting:
1 1/2 cups unsalted butter, softened to room temperature
5 1/2 cups confectioners sugar
pinch of Kosher or sea salt 
1 tablespoon pure vanilla extract
5-8 tablespoons heavy cream
rainbow sprinkles (jimmies or nonpareils), for decoration

Preheat oven to 350F. Grease the pans. In a small bowl, use a fork to whisk together oil and flour. Use a pastry brush to apply a thin layer to the entire insides of three 9-inch round cake pans. Set aside.

In a large mixing bowl, combine flour, cornstarch, sugar, baking powder, and salt. Sift together four times. Do not skip this step. Set aside.

In a separate large mixing bowl, whisk together melted butter, oil, vanilla and almond extracts, sour cream, and milk. Set aside.

Place egg whites in a clean, dry medium-large mixing bowl. Use the whisk attachment on an electric mixer to beat egg whites on medium-high speed until they hold stiff peaks. Do not over mix. Set aside.

Fold dry ingredients into wet in three installments, scraping down the bowl as necessary. Carefully fold half the whipped egg whites into the batter, followed by the other half. Fold in sprinkles.

Divide the batter evenly into the prepared pans. Lightly tap each pan on the counter a couple of times just to help any large air bubbles dissipate. Bake for 23-25 minutes, or until a toothpick inserted in the centers comes out clean. Let cakes cool in the pans for fifteen minutes before running a small, thin knife around the edge of the pans and inverting the layers onto a rack. Allow to cool completely.

Make the frosting. In a large mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla. Add in heavy cream until desired consistency is reached. Frost and layer cooled cakes. Decorate with sprinkles immediately after frosting.

Cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

Note:

For information on the difference between jimmies and nonpareils, click here.

Funfetti Layer Cake