Happy Tuesday friends! Today I’m back to talk about cake and Molly Yeh, but first, let’s talk about berry picking. I know this is quite unrelated to the recipe at hand, but I gotta tell you, I spent Saturday doing some classic summer activities and oh my it was good. We drove out east to Greenport and Orient on the North Fork of Long Island and all I can say is that I am moving there as soon as possible. Driving along the road scattered with family farms and vineyards, we stopped to pick blue and blackberries, had sweet corn ice cream at 10am (SO delicious), and found the Four and Twenty Blackbirds pop-up pie shop where I definitely added to my cookbook collection. It was everything I ever wanted and I can’t wait to live a wrap-around screened-in porch by the beach lifestyle thank you very much.
But anyway, back to today’s recipe. Who here has heard of Molly Yeh? For those of you who haven’t, she’s a food blogger, cookbook author, and now Food Network chef and honestly, I aspire to be her. Her recipes are thoughtful and beautiful, and often include a healthy dose of sprinkles. Now, anyone who knows me knows that baking cakes distresses me, so I approached this one cautiously. While babysitting last week, I was suddenly overwhelmed with the desire for a slice of cake, and couldn’t think of anything else until I made some. You know how it goes, right? My sisters came downstairs at 7:30pm expecting dinner to be on the table and only to realize that I hadn’t even STARTED that yet because dessert over everything. To my relief this recipe went just swimmingly. The secret? Clear, imitation vanilla!! I know, I was skeptical too but since I trust Molly I went for it, and the result? A homemade, buttery, moist cake with the nostalgic taste of those funfetti box mixes that were a staple of childhood birthday parties. An added bonus? This cake baked up perfectly flat on top so they stacked beautifully with no trimming required and it turned out to be the most beautiful cake I’ve ever made. I tried to leave this recipe as close to the original as possible, although I did find myself playing around with frosting. However, you can also find the original recipe here on her blog, My Name Is Yeh, or her cookbook, which you can buy here. Anywho, let’s bake!
Makes: One 9-inch 2-layer cake
Funfetti Cake Ingredients
2½ cups flour (all-purpose)
¼ cup cornstarch
1 tsp kosher salt
2 tsp baking powder
1 cup unsalted butter, softened to room temperature
1½ cups sugar
4 egg whites
¼ cup canola (or other flavorless) oil
1 tbs clear imitation vanilla
½ tsp almond extract
¾ cup whole milk
½ cup rainbow sprinkles (the cylinder ones, not nonpareils)
Funfetti Cake Steps
1. Preheat your oven to 350ºF. Line the bottoms of 2 9-inch round cake pans with parchment paper. (This recipe could also be used to make 24 cupcakes).
2. In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder to combine. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugar together on medium speed until light and fluffy, or about 3-4 minutes. Carefully add the egg whites one at a time, and mix after each addition to ensure everything is evenly incorporated. Add the oil and mix until combined.
4. In a liquid measuring cup, measure out the whole milk and add the extracts to it. Gradually add the flour mixture and the milk mixture to the butter mixture with the mixer on low speed, starting with the flour mixture and alternating so that the flour is added in 3 batches and the milk mixture in 2 (flour, mix, milk, mix, flour, etc…), until all is added and mix until just combined.
5. Add the sprinkles and mix with a rubber spatula until they are evenly distributed throughout the batter. Fill the cake pans so that there is an equal amount of batter in both. Bake for 25-27 minutes on the lower rack of the oven, testing with a toothpick or a cake tester for doneness. Allow to cool for 15 minutes in the pan before removing and placing on a wire rack. Cool completely before icing.
Classic American Buttercream
7 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temp
1 tsp kosher salt
2 tsp clear imitation vanilla
1 tsp almond extract
6-8 tbs whole milk
Classic American Buttercream Steps
1. In the bowl of the stand mixer, cream together the powdered sugar and butter- be careful when you turn the mixer on, the powdered sugar tends to fly everywhere!
2. Add in the salt and the extracts and mix to combine. Add the whole milk a tablespoon at a time with the mixer on medium speed until the desired spreadable consistency has been reached. Makes enough frosting to fill the inside layer, crumb coat, and second coat one 2-layer cake.
Funfetti Cake Assembly
1. To assemble the cake, place one cake flat side down on your cake stand. Spread about a ½ cup or so of the frosting on top of this layer, and place the second cake on top, this one upside down so that the bottom of the cake is on top, as this will create a flat top of your cake.
2. Crumb coat the cake with a thin layer of frosting and refrigerate for 30 minutes to 1 hour. Then, use the rest of the frosting to generously frost the entire cake, using an offset spatula to spread, and a bench scraper or long spatula dipped in hot water to smooth the edges.
3. Now the best part- DECORATING!!! You can do whatever you want here; more frosting to pipe around the edges, marzipan cutouts, or the classic, more sprinkles. This is the approach I took as you can see, as it was approaching 10pm and everyone just wanted to eat!
Now go forth and enjoy your masterpiece (and probably take a lot of pictures)! Xoxoxoxox