Funfetti Layer cake

 

three tier deconstructed funfetti layer cake with buttercream frosting
Prep Time: 20 minutes
Cook Time: 30 minutes
Funfetti Layer Cake
Servings: 8
Author: Jackie Alpers
When sprinkles (aka jimmies) are folded into cake batter, they typically melt away during baking, leaving behind little confetti-like poufs of color. In this deconstructed version of the birthday cake, the crusts are removed to show off the sprinkles hidden inside.

Ingredients

  • 9 large egg whites lightly beaten
  • cup applesauce
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon almond extract
  • 4 ½ cups cake flour, sifted plus more for flouring pans
  • 2 tablespoons baking powder
  • 1 ½ teaspoons salt
  • 1 cup 2 sticks unsalted butter at room temperature
  • 2 cups sugar
  • ½ cup rainbow jimmies

Frosting and Topping

Instructions

  • Preheat the oven to 350.F. Coat three 9-inch round cake pans with cooking spray and dust with flour.
  • In a medium bowl, stir milk, egg whites, applesauce, and extracts. Into another bowl, sift together flour, baking powder, and salt.
  • Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Reduce mixer speed to low and add flour and milk mixtures in three alternating additions, starting and ending with flour mixture. Fold in rainbow sprinkles.
  • Divide batter evenly among pans. Bake until a cake tester inserted in the centers comes out clean, 25 to 30 minutes.
  • Cool cakes in pans set on wire racks for 5 minutes. Run a knife around the sides of each pan and invert cakes onto a cutting board. With a serrated knife, carefully cut off the tops and “crusts,” exposing the confetti sprinkles baked inside.
  • Place one cake layer on a cake stand. Spread ¾ cup buttercream evenly over top. Top with a second cake layer, spread with another ¾ cup buttercream, and top with the third cake layer. Spread remaining buttercream evenly over top, leaving the sides exposed.
  • Decorate the perimeter of the top with rainbow jimmies.
  • For a pretty finish, fit a piping bag with a round metal tip and fill with buttercream. Pipe a neat ring of frosting around each layer and pipe the top of the cake with concentric circles, if desired.
  • Serve or store, refrigerated, for up to 3 days.
Course Dessert
Cuisine American/Sprinkles
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