Honey + Spice is ONE! Last week, I celebrated my one year anniversary since the very first blog post (still one of my faves – Snapper Tacos). Ya’ll, I seriously cannot believe it has already been a year, it has gone by way too fast! 42 recipe posts later, I still have so many ideas I cannot wait to explore and share with you all. I cannot thank you all enough for the support, encouragement and your general kindness about this effort I took on last year. I am so humbled that you all have decided to follow along as I work to discover new recipes, try new flavor combinations, and provide easy-to-follow recipes that any novice cook can whip up any day. (Also Lee, you are always my rockstar and so patient while I take hundreds of pics of our dinner before you can dig in.)
I wanted to do a super fun, happy post to celebrate one year (and honestly not giving up halfway through). So I made a funfetti cake not once, but twice. The second time around this puppy was perfect. The life of a food blogger, I guess (at least I save some of the first round to crumble on top of my ice cream for a few days).
There are a few tricks to a great funfetti cake. The first is to make a white cake (not yellow) that lets the sprinkles really shine and is dense enough to hold the sprinkles from falling down to the bottom. This is why this recipe calls for half egg whites and half whole eggs. The second trick to make sure you using the right kind of sprinkles. The little balls (nonpareils) melt and turn your cake all sorts of ugly colors. What you want are the long sprinkles, known as jimmies.
This cake would be a fun birthday cake and adds a cheerful pop of color to any gathering. I made mine a 3 layer cake (see assembly instructions below) but feel free to go crazy with decorations. I am by no means a professional cake decorator so I did what was easiest for me. You do you, friends. And don’t forget it’s okay to celebrate every once in a while!
This cake is a perfect, festive dessert for a birthday or any other celebration.
- 1 and 1/2 cup unsalted butter softened
- 3 cups granulated sugar
- 1 cup canola oil
- 3 teaspoons vanilla extract clear vanilla*
- 3 eggs
- 3 egg whites
- 1 and 1/2 cup whole milk
- 4 cups all-purpose flour sifted
- 4 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons salt
- 3/4 cup sprinkles**
- 4 and 1/2 sticks unsalted butter softened
- 9 cups powdered sugar sifted
- 1/2 teaspoon salt
- 1 and 1/2 tablespoons vanilla extract clear vanilla*
- 6 tablespoons heavy cream
Preheat oven to 350F. Grease and lightly flour 3 9-inch round cake pans.
Dry ingredients: In a medium mixing bowl, stir together the sifted flour, baking powder and salt.
Wet ingredients: In a stand mixer (or using a hand mixer) using a separate bowl, beat the butter on medium speed for about 1 minute, until smooth and creamy.
Add the sugar and oil and beat for about 5 more minutes on medium speed until creamed.
Scrape down sides of bowl and add the eggs one at a time. Then add the egg whites. Mix until fluffy, about 1 more minute.
Add the vanilla and mix another 1 minute.
With the mixer on low, add the dry ingredients (flour, baking powder and salt) in three additions alternating with the milk beginning and ending with the dry ingredients. So in this order add: one third of the dry ingredients, then half of the milk, then a third of the dry ingredients, then the remainder of the milk, and finally the remaining third of the dry ingredients. Be sure to mix each time until incorporated before adding more, but do not overmix.
With a rubber spatula, fold the sprinkles into the batter gently. Scrape down the sides of the bowl but do not over mix.
Divide the batter evenly among the 3 9-inch pans.
Bake for about 27-30 minutes until a toothpick comes out clean if inserted into the middle of the pan.
After 10 minutes, remove cakes from pans and cool completely on a wire rack.
Cream butter in stand mixer on medium speed for 3 minutes.
Add powdered sugar a little at a time on low until mixed in, then increased to medium.
Add salt, vanilla and heavy cream and beat for another 3 minutes. If the frosting is too thick, add more heavy cream. If the frosting is too thin, add more powdered sugar.
Once the cakes have cooled, use a serrated knife to trim a layer off the top of each cake if needed so that each has a flat surface on top.
Put a couple tablespoons of frosting on the cake stand, and place the first layer on top. Spread about 1 cup of frosting on top using a flat icing or cake spatula. Place the next layer of cake on top and spread another cup of frosting. Place the last layer of cake on top.
Crumb coat: First, apply the crumb coat which helps keep the crumbs in place on the cake so they don't get stuck in your icing. This layer also helps keep lock in the moisture in the cake. Apply a thin layer of icing on all sides and the top of the cake so that the entire cake is covered (even if it's just with a very thin layer). Smooth the crumb coat out as much as possible (it doesn't need to perfect here unless you plan on doing a super smooth icing technique). Place the cake in the fridge, uncovered, for at least 30 minutes (you can leave it overnight if you wish). If you wish to leave your cake in the fridge for more than 30 minutes, you can store your icing in the fridge covered. Just be sure to remove it about 30 minutes-1 hour before you plan to finish icing the cake.
Final coat: Once the crumb coat has set, ice the rest of your cake by applying the rest of your icing on top and on the sides of the cake. While the icing is still fresh, you can apply sprinkles on the top of sides of the cake.
*Clear vanilla extract will help keep the cake and icing white, instead of turning them yellow.
**Be sure to use the longer sprinkles, called jimmies. Do not use the nonpareils (the little ball sprinkles) as they will bleed and turn the batter all sorts of colors.