Homemade Funfetti Cake

Hello again, dear readers. Please excuse our long absence. Life certainly has a way of keeping you busy. Since graduating in May, the two of us have been embarking on the great job hunt. Instead of crafting delicious confections, we've been writing cover letters and tweaking resumes. Job hunting has been a drain for both of us. Between nerve-raking interviews and disappointing rejections, it seemed like a good time to bake something cheerful to lift the spirits. There are few things in life as happy as a funfetti cake. Heck, it has the word "fun" right in the name. Conjuring up sweet memories of childhood and happiness, this cake seemed like the perfect cure for the job hunting blues.

The cake itself is a fairly standard white cake recipe. The only difference is the added sprinkles to the batter, which give the cake the appearance of being speckled with confetti when sliced. This cake is very dense, which makes it perfect for carving and decorating. It's also unique due to the fact that it is made without butter or oil. Instead heavy cream is used as the fat agent (Yay! Science!) to create a cake that has an extremely soft and fudgy texture. 

Funfetti Cake

Ingredients:

4 eggs (beaten well)

1 3/4 cups White Sugar

3 teaspoons Vanilla Extract 

3 cups Cake Flour, sifted*

3 teaspoons Baking Powder

1 1/2 teaspoon salt

2 cups Heavy Cream

4 tablespoons Sprinkles

*You can make your own cake flour by substituting 2 tablespoons out of every cup of flour with 2 tablespoons of cornstarch

Step 1: 

-Preheat oven to 350 degrees

-Grease and flour two 9 inch cake pans

Step 2: 

-Beat eggs together until very thick

-Add sugar and vanilla to eggs

-Mix well

 (We used vanilla bean paste. It gave the cake a much richer and deeper vanilla flavor, which we absolutely loved.)

Step 3:

-Combine the flour, salt, and baking powder together, stirring until everything is fully incorporated. 

( I'd like to thank my Mom for allowing me to use her ancient Pyrex measuring cups. I'm pretty sure this gem is older than I am.)

Step 4: (The trickiest part that isn't that tricky)

-Alternate adding the flour mixture and the heavy cream to the egg/sugar mixture. You should always begin and end with the flour mixture. 

-This will take you about three turns each of the flour mix and the cream. Mix after each addition

(Adding in flour)

(Adding in heavy cream)

Step 5:

-Once you have added all your flour and cream, beat on medium for one minute, or until batter is smooth.

Step 6:

-Add your sprinkles to the batter. Gently mix them in by hand until just combined. Over mixing causes the sprinkles to bleed into the batter. This will ruin the confetti effect. So don't over mix the sprinkles...Promise? 

                            (One must always use a sprinkled spatula to incorporate sprinkles)

Step 7:

-Bake for 25-30 min, or until a toothpick inserted comes out clean. 

(Don't worry about not being able to see the sprinkles on top of the cake. You'll be able to see them once you slice it open. 

We finished this off with our super, fantastic, special, awesome, smooth buttercream frosting (Coming Soon!) and some sprinkles. Renewed by the healing powers and happiness inducing effects of this Funfetti cake, we shall soldier on into the void; searching for the perfect job to support our baking habit. 

To those hiring managers who have rejected our resumes and canned our cover letters: well... let them eat cake! :)

(Sorry for the crumby (hehe get it?) lighting in this picture. That's what happens when you bake at 2  in the morning)