Blair turned 30 just a short while ago and my plan was to make a Funfetti Ice cream cake. Yeah, well that was a disaster. I think it would have worked out if I planned a little bit more ahead of time. Every time I added the ice cream to the layers, it was one big soppy mess. After some Internet research, I learned that the best thing to do is freeze the ice cream layer in the same cake pan that you use to bake the cake. I would have tried that, but unfortunately I didn’t have the freezing time on my side. So Blair got plain old Funfetti cake. But trust me this is no ordinary cake, it is one of the fluffiest, moistest, delicious cakes I have ever made. So neither one of us complained too much about the missing ice cream and believe me, we still got to enjoy it on the side.
I have posted a recipe for Funfetti cake before, but this one takes the cake. Literally. Combined with my favorite vanilla frosting, its the perfect birthday treat. The original recipe calls for making this into a 2 layer 8-inch round cake, but since there are just two of us I used my 6-inch pans to make a 4 layer cake. I did discover that I need some type of cake leveling tool since my layers weren’t quite as even as they could have been. Oh well. I tinted the icing for my Tar Heel loving husband and we happily enjoyed a slice almost nightly after his birthday. We will see if this cake will be his yearly birthday request, clearly I am hoping it is.
Funfetti Layer Cake
Yield: One 2-layer, 8-inch round cake or one 4-layer, 6-inch round cake
Ingredients:1 cup whole milk, divided, at room temperature
6 large egg whites, lightly beaten , at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
2 3/4 cups cake flour, sifted
1 1/2 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature
1/2 cup rainbow jimmies plus more for decorating!
1 batch of vanilla frosting (the above icing is tinted with Wilton’s sky blue)
What you’ll do:
Preheat oven to 350°F . Grease, line with parchment, and flour two the two size pans of your choice, set aside. In a medium bowl or measuring cup, combine wet ingredients: the egg whites, 1/4 cup of milk, vanilla and the almond extract. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, up to and including the salt, together on low speed for 30 seconds. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. It will have the consistency of wet sand. Increase to medium speed and mix for 1 1/2 minutes. Scrape down the sides of the bowl as needed and begin to add the wet ingredients in 3 separate batches; beat on medium speed for 20 seconds after each addition. Once combined, gently fold in the rainbow jimmies.
Divide the batter in two, spreading it evenly with a spatula. Bake 25-35 minutes for 8-inch pans, 35-40 minutes for 6-inch pans or until a cake tester comes clean when inserted into the center. Be careful to not overbake. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely. Frost the cakes as desired and sprinkle with more jimmies.