4.10.18
I wasn’t even going to post this. So please don’t hate on the lack of creative pictures or imperfect lighting. However, between this cake turning out so delicious, and a handful of people on my Instagram poll voting for me to put the recipe up, I decided to oblige. I’m aware there are tons of Funfetti cakes out there, but as someone who definitely has to be in the mood for cake, I gobbled this up, and would happily do the same at any time, in any mood.
One of the secrets to this cake are the milk crumbs from the Momofuku Milk Bar recipe book, which I’ve made many times for past projects . They’re basically baked crumbs of buttery, milky goodness. They’re easy to make and last for a month in the fridge, making them great asset to be on reserve for baking projects you want to kick up a notch. I sprinkled them between layers as well as on top so the flavor and aesthetic lasted throughout the entire cake.
Overall I think this cake is a great go-to for something festive but not fancy. It’s a fluffy white cake with simple vanilla frosting but when there are sprinkles inside and out, it’s clear that you and your cake are ready for FUN.
If I have another opportunity to make this cake, I’ll prepare to take better pictures and replace these, but for now, just know that without any fanfare, this cake is fab.
**Updated 8.23.18 – New photos of the cake have been posted! I hope you enjoy the close ups of the FUN goodness!**
Cake of FUN!
Ingredients
For the Milk Crumbs
- 3/4 cup dry milk powder
- 1/4 cup flour
- 2 Tbsp cornstarch
- 2 Tbsp sugar
- 1/2 tsp salt
- 4 Tbsp unsalted butter, melted
- 3 oz of white chocolate, melted
- About 3 tbsp of sprinkles
For the Cake
- 3/4 cup unsalted butter, room temperature
- 2 cups of cake flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cup sugar
- 2 eggs
- 1 egg white
- 3/4 cup milk
- 1/4 cup sour cream
- 1 1/2 tsp vanilla extract
- 1 heaping cup of sprinkles + extra sprinkles for decoration
For the Frosting
- 1 cup unsalted butter, room temperature
- 4-6 cups confectioners sugar
- 2 tsp vanilla extract (or the seeds of 1 vanilla bean for a more prominent flavor)
- 2-4 Tbsp of milk or heavy cream
Instructions
For the Milk Crumbs
- Set the oven to 250 and line a rimmed baking sheet
- In a medium bowl mix together 1/2 cup of the milk powder with the rest of the dry ingredients thoroughly
- Pour in melted butter and combined until clumps come together, make sure none are too big, if so break them into smaller clumps with your fingers
- Pour crumbs onto lined baking sheet and bake for 20 minutes
- Allow to cool completely
- Toss the crumbs with the remaining 1/4 cup milk powder and sprinkles, then pour melted white chocolate over crumbs and toss thoroughly until evenly coated
- Toss every few minutes until dried
- Use immediately or store in fridge for up to a month
For the Cake
- Preheat oven to 350 and flour and grease three 6″ cake pans, place circles of parchment in the bottom of each cake pan
- In a medium bowl whisk together, flour, baking powder, and salt, set aside
- In a small cup, whisk together milk and sour cream
- In the bowl of a stand up mixer beat butter until fluffy, about 3 minutes
- Slowly pour in sugar and allow to combine
- Add in eggs and egg white one at a time, allowing each to combine before adding the next
- Slowly pour in milk mixture on low speed and allow to combine, the mixture will be very soupy
- Staying on low speed add in dry ingredients 1/2 cup at a time until all is added in, scrape down sides of the bowl and run on medium speed 10 seconds
- Add in vanilla and sprinkles and allow to just combine
- Pour batter evenly between the three cake pans and bake for 27-30 minutes (up to 32 minutes depending on your oven), cake tester should come out of the centers cleanÂ
- Allow to cool about 10 minutes in the pan, then invert and allow to finish cooling on wire rack
- Cake can be used immediately, or tightly wrapped in plastic wrap for up to two days before using
For the Frosting
- Combine all ingredients except milk in bowl of stand up mixer and beat on medium
- Once frosting begins to come together slowly stream in milk until desired consistency is reached (the frosting should still easily spread without being runny)
To Assemble
- Dollop a small amount of frosting on the top of a 6″ cardboard circle and place first layer of cake onto circle (The frosting will help keep it from sliding)
- If desired, put frosting into piping bag for easier distribution, otherwise, spread frosting evenly on top of bottom layer
- Evenly sprinkle a thin layer of milk crumbs on top of frosting
- Repeat with next layer
- Place final layer upside down (to ensure a flat top) and continue to pipe and spread frosting along top and a thin layer along the sides to create a crumb coat
- Place in fridge to chill 15 minutes
- Use rest of frosting to finish coating the top and sides
- Sprinkle the remaining milk crumbs around the rim of cake
- Carefully press sprinkles around the bottom of cake for decoration
P.S.
*This frosting makes JUST ENOUGH frosting, like scrape the bottom of the bowl enough. If you want to feel more safe or have extra for a thicker outer coat, bump up the frosting ration with 1 1/2 cups butter and about 7-9 cups of confectioners sugar, streaming in up to 1/4 cup of milk
