I realize as I write this post that I have posted a lot of dessert recipes lately, but I could not resist with this one. When I started planning for Emmi’s first birthday party, I knew that I wanted to make everything myself-decorations and food. So, when I decided to make the cake, I thought that I should probably do a trial run just in case I am not cut out for the job (I do not want to serve a large group of people a cake that tastes bad – is there such a thing?) . My solution was to make a mini-cake for Emmi. Nothing like making your baby the taste-tester.
I scoured the Internet for recipes and chose this homemade Funfetti Cake with Cream Cheese Frosting. Typically, this frosting is reserved for red velvet cake or carrot cake but I love cream cheese frosting so much, I figured it had to taste good and besides it is my party (ahem, Emmi’s party). The recipes for both the cake and frosting come from Hummingbirdhigh.com, a baking blog that I love to follow.
As I am sure you already figured out there is nothing healthy about this dessert but the occasional splurge never hurt anyone. The cake turned out AMAZING and I was right about the frosting, great combination! The recipe does have a lot of steps but it is not as difficult as I originally expected—100% worth the effort!
If you want to see more pictures from Emmi’s birthday party including the awesome dessert table, check out my instagram @newlyfedblog.
(Makes one 8-inch, 2-layer cake)
1 Cup unsalted butter (2 sticks), at room temperature
1 ½ Cups sugar
4 Large egg whites
¼ Cup and 2 Tablespoons vegetable oil
2 Tablespoons pure vanilla extract
2 ½ Cups cake flour (you can find it at your local grocery store but it is a mix of cornstarch and white flour)
2 ¼ Teaspoons baking powder
¾ Teaspoon kosher salt
1 Cup whole milk
2/3 Cup and 1 Tablespoon brightly colored sprinkles
Cream Cheese Frosting: (Makes about 3 Cups)
16 oz. whipped cream cheese
1 Cup unsalted butter,
2 Teaspoons vanilla extract
4 Cups confectioner’s sugar, sifted
Preheat the oven to 350°F.
Prepare cake pans by spraying with cooking spray and lining with parchment circles.(You can cut the circles and use the pans as stencils).
If you have a electric mixer, you can do all of this using the paddle attachment. I, however, used a hand mixer and it was great!
In a large bowl, combine the butter and sugar and mix on medium-high speed for at least five minutes, until it is fluffy and grew in volume. Add the 4 egg whites, one at at time. Add each egg, after completely mixing in the previous egg.
In a separate small bowl, whisk together the vegetable oil and the vanilla extract. Pour into the egg mixture and mix.
In a medium bowl, mix the cake flour, baking powder, and salt. Add the flour mixture to the egg mixture, in 3 parts, alternating with the cup of milk. So 1 part flour, ½ cup milk, 1 part flour, rest of milk, 1 part flour. Mix on low speed. Do not over mix.Using a rubber spatula, mix in the sprinkles, again making sure not to over mix.
Divide the batter between the pans. Bake in over for 35-40 minutes, until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
Beat together cream cheese, butter and vanilla until smooth. Gradually mix in the sugar and once all added, turn mixer up to high and beat until light and fluffy. Do not overbeat as it will liquefy.
Frost cakes. Layer on top of one another and frost the outside using a smooth spatula or a large spoon.