Baking doesn’t have to be difficult. Many times it is. Many times I’ve stared thru the little glass door to the oven, nervously hoping I didn’t overfill the cake pan with batter. Inevitably when the batter pours over the edge of the pan I reconsider why I even attempted baking a cake in the first place (again).
But it doesn’t have to be difficult or nerve-wracking. After a few attempts and failures at making a layer cake I’ve managed to figure out some easy steps you can use also to bake your next cake.
Today I decided to give the all to popular ‘Funfetti’ cake a try. It’s all the rage on the foodie shows, and perhaps the funnest cake one can bake without too much hassle.
Here are a few easy steps to follow:
Preheat oven to 350 degrees.
Buy 3 boxes of cake mix from the store. (You can make your own but remember – this is the easy recipe option!)
Follow the easy instructions on the cake mix box which usually is 1 cup water, 1/2 cup vegetable oil, cake batter and 3 eggs. If you have a stand mixer use that option, as it’s easier to mix together with a stand mixer rather than try to mix it together old school style by hand.
Once the batter is mixed thoroughly add up to 1/2 cup of sprinkles into the batter, allowing the mixer to get them well incorporated within the mix.
Take three 8″ cake pans and coat them liberally with either PAM cooking spray or Crisco.
Pour the batter into the cake pan being sure not to overfill the pan – a common mistake!
(Note: if you overfill the batter into the cake pan you will quickly have a mess in your oven and unfortunately might need to start over after cleaning up the mess)
Bake all (3) filled cake pans in the oven at 350 degrees for 18-23 minutes depending on your oven. (I check the center of the cake with a dry knife every 5 minutes or so after the first 10 minutes in the oven)
The next step is the frosting. Personally I am not a huge fan of over frosting. For this recipe I decided to make a Vanilla Buttercream Frosting – just enough to fill the layers of the cake.
In your clean mixer add 3 cups of confectioners sugar, 3 tbsp of Vanilla extract, 1/3 unsalted butter that is room temperature. Start the mixer allowing the ingredients to incorporate fully. Slowly add a tablespoon of whole milk as your mixture comes together until the texture is creamy and soft. (see photo below). Put the frosting mix in the fridge while your cakes finish off in the oven.
Finally, remove your cakes allowing them to cool for at least 30 minutes before you remove them from their pans. I like to cut the the dome tops off the cakes so everything is nice and even. Take your frosting out of the fridge allowing it to return to room temp. It needs to be room temp to spread on the cake – if it’s too cold or stiff you will tear the cake very easily.
Liberally spread the buttercream frosting on the first layer, add the second layer, and if you choose to the top layer. For me, as mentioned earlier, I only like a little frosting so I decided to only incorporate frosting to layer the cakes but not to top the cake or for the sides. Plus I like the open top showing off the sprinkles!
And just like that – you have Funfetti cake. Enjoy!