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

Advertisements

Super Sprinkle Sugar Cookies

It’s gotten a little quiet around here over the last week, but for a good reason.

My little sister, Eliot (E3), moved to Cambridge, Massachusetts, to begin her masters degree at Harvard. Yes, that Harvard. I literally cannot stop bragging about her–so proud. 

In true Davenport style, we couldn’t let her do a cross-country move alone. Nope. My parents flew in and I took the bus up from New York, and we all set to work cleaning, painting, and organizing until we could barely move. <–Thank goodness Eliot is a yoga teacher.

After all the unpacking was done, we took a couple of days to enjoy Boston. On Saturday, our parents went to the airport, and Eliot and I packed up and hopped a bus to New York so she could have a mini-vacation before orientation starts.

When Eliot comes to New York, we don’t go sightseeing or do anything special beyond eat and make bad jokes. We ate tacos and watched Humphrey Bogart movies with my friend, VJ. We ate fancy pastries at Bien Cuit. We walked through Central Park and dropped a small fortune on hair products at Lush. She had never made pizza before, so we tested my pizza dough recipe (coming soon!). We watched all of New Girl season 2, even though we’ve seen it enough times to quote it beginning-to-end. Eliot and I don’t need to be entertained to have a great time together. We think we’re hilarious.

In all the chaos of Eliot’s move and visit, my responsibility to this little blog isn’t the only thing that went by the wayside. I woke up Monday morning remembering that I owed my roommate, Ed, some cookies. He did me a favor two weeks ago–he went to the post office to retrieve my new blender–and all he’d asked in return was that I make him some Super Sprinkle Sugar Cookies. Once Eliot and I were good and caffeinated, we hopped over to Sahadi’s for rainbow sprinkles and came home to make dough. A few hours later, we were all biting into soft, buttery sugar cookies coated in crunchy rainbow sprinkles 😊

Super Sprinkle Sugar Cookies are simple to put together. There are no unusual ingredients, save for a little light brown sugar to keep the finished cookies extra-soft. The dough is chilled before being scooped, rolled in a bowl of sprinkles, and baked until puffy. The middles are chewy, and the sprinkle coating gives every bite a bit of crunch. And of course, they are just about the most cheerful, colorful cookies in the world. Aren’t they adorable?!

These cookies are perfect for popping into school lunches, taking to parties, or saying “thanks” after sending your roommate into the doom-zone that is the post office. I ate two after putting Eliot on the bus back to Boston this morning–I needed a little pick-me-up after sending my sidekick home. Thank goodness she only lives four hours away now, so I can show up at her door with Super Sprinkle Sugar Cookies whenever the mood strikes.


Super Sprinkle Sugar Cookies

makes about 2.5 dozen cookies

2 3/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg + 1 large egg yolk, room temperature
1 tablespoon pure vanilla extract
1/2 cup sprinkles,* for coating

In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until fluffy and lighter in color. Beat in granulated and light brown sugar, followed by egg and yolk. Mix in vanilla. Add dry ingredients in two installments, beating until combined. Cover dough with plastic wrap and chill for at least two hours, or up to three days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Place sprinkles in a small bowl. Scoop chilled dough in 1 1/2 tablespoon* (1 tablespoon + 1 1/2 teaspoons) increments, and roll into balls. Roll dough balls in sprinkles until fully coated. Place coated dough balls at least two inches apart on prepared baking sheets. Bake cookies 10-11 minutes, until puffy. Let cool on baking sheets for five minutes before removing to a rack to cool completely.

Cookies will keep in an airtight container at room temperature for up to a week.

Notes:

1.  I used nonpareils for the sprinkles in this recipe. Jimmies may be substituted. For information on the differences between the two, see this post.

2.  I used a medium cookie scoop.

Funfetti Cheesecake Platinum Blondies

 How have I made it this far without posting any kind of cheesecake recipe? I love cheesecake. Smooth, rich, creamy, decadent–it’s everything I love in a dessert. And it gets brownie points for being the Golden Girls’ treat of choice. If it’s good enough for Blanche, Dorothy, Rose, and Sophia, it’s good enough for me.

But for all the things I love about cheesecake, it’s speed of preparation is not one of them. If you’re making a cheesecake today, you’re not going to get to enjoy it until tomorrow. Many recipes require a 24 hour chill after baking and cooling at room temperature. Who really has time for that when it’s not for a special occasion? Definitely not me. But I also refuse to live without cheesecake. My solution? Swirl it into some blondie batter, bake it up, chill, and commence eating in hours, not days. 

I also refuse to live without sprinkles, so today I’m bringing you Funfetti Cheesecake Platinum Blondies. The blondie base is similar to the one I used here, and it can take almost anything I throw at it. Most blondie recipes contain brown sugar, but I use all granulated here–the resulting lighter color is what makes these “platinum.” If you’d like to stick to traditional blondies, you may use all light brown sugar here, but I think Funfetti desserts are best with all granulated. It makes the vanilla flavor shine, and the lighter color means the rainbow sprinkles really pop!

Let’s get to the most important part: the cheesecake. It’s so good here. The creamy, tangy cheesecake is the perfect counter to the sweet, chewy, sugar cookie-like blondie base. The mixture is super simple to make, too. Beat a brick of full-fat cream cheese with an egg yolk and a teaspoon of vanilla. When it’s fluffy, add in two tablespoons of sugar. If you taste this by itself, it won’t seem sweet enough, but trust me–the tanginess will be divine when baked into the sweet blondie batter. 

 Once you’ve made the batter and the cheesecake mixture, it’s time to assemble. Set aside 2/3 cup of the blondie batter, and spread the rest into the bottom of a 9×9″ pan. Drop the cheesecake mixture and reserved batter by the spoonful over the top of the batter in the pan. Use a knife to swirl it all together. I swirled mine a lot (some might say too much). If you want more pronounced swirls, just go back and forth with the knife a few times. Tap the pan on the counter to make sure everything is evenly distributed before baking at 350F for 25-30 minutes. I tented mine with foil after ten minutes to keep everything from browning too quickly. 

 

Once the blondies just barely (and I do mean barely) jiggle in the center when the pan is jostled, they’re done. Let them cool on a rack for an hour before chilling for three hours. Yes, three hours seems like eternity, but it’s nothing compared to the 24 hours you’d wait for a traditional cheesecake! Once everything is good and cold, slice it into bars and serve. 

The Funfetti blondie base and cheesecake are a match made in dessert heaven! These bars are sweet, chewy, dense, creamy, tangy, and full of vanilla flavor. Oh, and look how colorful they are! I mean, who can resist a dessert studded with sprinkles and filled with cheesecake? Not many people I know, that’s for sure. 

Do you love sprinkles as much as I do? Check out these Funfetti Sandwich Cookies and Funfetti Cookie Dough Truffles!

Funfetti Cheesecake Platinum Blondies
makes one 9×9″ pan,* about 12-16 bars

Cheesecake:
8 ounces brick-style full-fat cream cheese, softened to room temperature
2 tablespoons granulated sugar
1 large egg yolk, room temperature
1 teaspoon pure vanilla extract

Blondies:
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly
1 1/2 cups granulated sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/8 teaspoon imitation butter extract (optional)
1 1/2 cups all purpose flour
1/2 teaspoon Kosher or sea salt
1/2 cup rainbow sprinkles (jimmies)*

Preheat oven to 350F. Grease a 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside.

Make the cheesecake. In a medium-large mixing bowl, use an electric mixer to beat cream cheese until light and fluffy, about two minutes. Add sugar, and beat to combine. Mix in egg yolk and vanilla. Set aside.

Make the blondie base. In a large mixing bowl, whisk together melted butter and sugar. Mix in eggs, vanilla, and imitation butter extract. Whisk in flour and salt. Use a silicone spatula or wooden spoon to fold in jimmies. Set aside 2/3 cup batter.

Spread the remaining blondie batter in prepared pan. Drop in cheesecake mixture and leftover batter by the spoonful. Use a knife to swirl it all together. Bake 25-30 minutes, tenting with foil if anything starts browning too quickly. Blondies are done when the middle jiggles just barely when the pan is jostled. Let pan cool on a rack at room temperature for one hour. Refrigerate pan for three hours, until cold. Slice into squares and serve.

Funfetti Cheesecake Platinum Blondies will keep covered in the refrigerator for up to five days.

Notes:

1. An 8×8″ square pan may be used here, but it may affect the bake time.
2. Jimmies are the cylindrical sprinkles, and they are ideal for this recipe. Do not use non-pareils (the little ball-shaped sprinkles)–they will bleed their color and give you an unappetizing purplish batter. Have more questions about sprinkles? I go into more detail here.