Funfetti Birthday Cake

Remember that time we dreamed about all the delicious forms funfetti could take? Well today, I brought those bright speckles of color back to their most traditional form - a fluffy, vanilla, rainbow sprinkled cake. All dolled up with a rosey ombre frosting, this makes for a very special birthday treat!

Recipe from: http://sweetapolita.com/2012/02/funfetti-layer-cake-with-whipped-vanilla-frosting/

Ingredients:

For the Cake:

1 cup whole milk, divided

4 large egg whites

1 whole egg

2 tsp vanilla extract

1/4 tsp almond extract

2 3/4 cups cake flour

1 1/2 cups sugar

1 Tbsp + 1 tsp baking powder

3/4 tsp salt

12 Tbsp unsalted butter

1/2 - 3/4 cup rainbow sprinkles

For the Frosting:

3 sticks + 2 Tbsp unsalted butter, softened

3 1/2 cups confectioners sugar

3 Tbsp whole milk

1 Tbsp vanilla extract

a pinch of salt

Directions:

For the Cake:

1. Take out the eggs, milk and butter ahead of time to bring them to room temperature. To speed things up, soak the eggs in a bowl of warm water for 5 minutes.
2. Preheat the oven to 350 degrees. Line two round 8 or 9 inch baking pans with parchment paper, butter and flour. 
3. In a medium bowl or measuring cup, combine 1/4 cup milk, the egg whites, egg yolks, vanilla and almond extract.
4. In a large bowl, whisk together the flour, sugar, baking powder and salt.
5. Add the butter, and blend with an electric mixer on low speed for 30 seconds.
6. Add remaining 3/4 cup of milk and mix on low speed until just combined. Increase to medium speed and mix for 1 1/2 minutes.
7. Scraping down the sides of the bowl, slowly add the egg/milk mixture in 3 separate batches, beating on medium speed for 20 seconds after each addition.
8. Using a spatula or spoon, gently fold in the sprinkles
9. Pour the batter into the two pans as evenly as possible, smoothing the tops using an offset palette knife or spatula. 
10. Bake for 25-25 minutes, checking the cake at 20 minutes. Cake is done when a toothpick inserted into the center comes out clean
11. Let cool for 10 minutes before loosening the edges. Invert onto greased cooling rack.

For the Frosting:

1. In a large bowl, whip butter for 8 minutes on medium speed.
2. Add in the sugar, milk, vanilla and salt, mixing on low speed for 1 minute, and then on medium for 6 minutes. 

Thanks to my new icing spatula, this is the most "square" round cake I've ever made

Look at those happy sprinkles peeking out!

Yum!