Funfetti Cake

Cake:
1 c. milk, room temperature
6 egg whites, room temperature
2 tsp. vanilla
2 1/4 c. cake flour
1 3/4 c. sugar
4 tsp. baking powder
3/4 c. butter, cool room temperature
1/2 c. confetti sprinkles

Icing: 
2 c. butter, room temperature
6 c. confectioners sugar
1 tsp. vanilla
3 tsp. whipping cream
pink food coloring (or whichever color you want)
1/4 - 1/2 c. sprinkles

To make the cake:Preheat the oven to 350 F.

Butter and flour 8 inch round cake pans (2). Then line with parchment.

In a medium bowl, mix together milk, whites, and vanilla. Set aside.
Sift the flour into a large bowl. Add sugar and powder, and mix on low speed. Add in the butter. Continue mixing on low until crumbly.

Pour in all but 1/2 cup of the milk mixture into the flour mixture. Beat on medium speed for 2 minutes. Add in the remaining milk. Beat for another minute.

Fold in the sprinkles.

Divide the batter evenly between the cake pans. Bake 27-35 minutes, or until a toothpick inserted in the middle comes out clean.

Allow to cool in pans for 10 minutes before removing to a wire rack.

To make the icing: In a large bowl, beat the butter on medium speed until creamy.

Add in the sugar, and beat on low speed. Mix until well blended. Change to medium speed, and beat for 2 minutes.


Add vanilla.

Add the cream in 1 tsp. at a time.

Add in the food coloring. Mix, then stir in the sprinkles.

To assemble to cake: When the cakes are completely cool, use a serrated knife, and slice the top of each cake layer off to make it even and flat.

Put cake number 1 on the plate you're going to serve it on. Add a level layer of icing to the top of the cake.

Place cake number 2 on top of the icing.

Add a very thin and even layer of icing all over the cake (this is called your crumb coat). Chill for 30 minutes.

When the cake is done chilling, finish frosting the cake how you want it to look. Pipe a border around the base if you like, just make sure you use a large enough tip otherwise the sprinkles can get stuck.

I served this cake the day I made it, and it was good. I had some the following day, and it was even better. So if you can plan ahead, this cake is best the second day. Just make sure to cover it so it doesn't dry out. I put a few toothpicks in the top of the cake to keep plastic wrap from touching the icing.

Making this cake is definitely a time consuming process, but it's a great cake. Fun for a party!

Here's a link to the recipe I used: http://bestfriendsforfrosting.com/2013/11/double-layer-confetti-cake/