I have never made a funfetti cake until now. Funfetti started as a box cake mix that many moms baked for their children at birthdays, school parties, or as a snack after school. Over the years this cake has evolved from a box mix into a homemade version of a white cake batter with sprinkles added right before baking. Most often I see this cake made as a snack cake, and prepared in a square pan, but today I thought a three-layered creation was in order with a white-chocolate drip poured over the top.
This cake is not-too-difficult to prepare, but there are a few steps starting with baking a white cake with a soft crumb. The flecks of red, pink and white come from the cheery sprinkles folded into the batter. You can choose any type of colored sprinkles to create the right mix of colors for your own celebration. I especially love the creamy buttercream frosting that’s first spread on the cake layers in a “naked” fashion, leaving a peek-a-boo look on the sides.
The white chocolate pink drip is the icing on the cake, literally, and sets this funfetti leagues above any boxed cake preparation you may have made in the past. White chocolate candy melts are mixed with white chocolate chips and cream to create an easy drizzle for over the top. A dab of pink gel food coloring turns the white chocolate pink in a matter of seconds, leaving you with the perfect hue for a special look. I did prepare my cake layers the night before because it makes frosting the cake much easier when it’s cold, instead of room temperature, but you can frost it immediately after the cake is completely cooled.
3 3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups butter, room temperature
1 3/4 cups granulated sugar
4 large eggs
2 egg whites
2 teaspoon vanilla extract
1/2 cup sour cream
1 cup low-fat milk
3/4 cup rainbow sprinkles
1 1/3 cups butter, room temperature
5 cups powdered sugar, sifted
1/4 cup heavy cream
pinch of salt
White Chocolate Drip
white chocolate candy melts
2 tablespoon white chocolate chips
1/4 cup heavy cream
dab of pink gel food coloring
(Makes 3 Layer Cake)
- Preheat oven to 350 degrees. Butter and flour three 8-inch cake pans. In a large bowl, whisk together flour, baking powder, soda and salt, set aside.
- In a stand mixer or large bowl, cream butter and sugar for 4 minutes. Scrape down sides of bowl. Add whole eggs, one at a time, mixing in between. Add vanilla and mix again.
- In a separate bowl, whip egg whites until soft peaks, set aside. In a measuring cup, whisk together sour cream and milk, set aside.
- Add dry ingredients in thirds to wet ingredients, while mixer is running on low, alternating with sour cream mixture. Fold in whipped egg whites and sprinkles.
- Spoon batter into prepared pans and bake for 22-25 minutes, or until a toothpick comes clean.
- Remove from oven and let cool for 20 minutes in pans before inverting onto a rack to cool completely. I place cake layers on a large plate with wax paper in between and wrap in plastic wrap and refrigerate overnight, but you can frost cakes after they are cooled completely, if desired.
- To frost – In a stand mixer, add butter and powdered sugar and mix on low speed for 2 minutes. Add cream and salt, and continue to mix on low until creamy, about 2 minutes.
- Remove cakes form refrigerator and unwrap. Place first cake layer on stand or large plate and dollop with 2/3 cup frosting, spread to edges. Repeat with second layer. Dollop remaining frosting over top and spread out onto edges and sides, covering with a naked look (see pic).
- In a microwave safe bowl, add chocolate candy melts, white chocolate and cream. Microwave for 1 minute and stir until creamy. Add gel coloring and stir.
- Pour over the center of cake and gently spread to edges with a knife, allowing white chocolate to drip over sides. Refrigerate cake up until 3 hours of serving. Enjoy!