Oh, it feels good to be back.
For my first post on P&P 2.0, I’m taking you straight to the baked goods section. Back to where it all began, to the reason I first began blogging: my passion for baking. Somewhere near the end of my college career, I dove into the world of baking and never looked back. As the years went on, my stack of recipes grew and requests for said recipes (to my surprise) grew as well. So I finally decided that I needed a place to document my trials and errors. Life’s Simple Measures was my first blog, but after a couple of years I felt like I had outgrown my little space in the world wide web. And so, P&P (the original) was born.
Fast forward a couple of more years and here I am. Same blog, new design. And starting off this venture by throwing it back to a classic cake most everyone my age (if not everyone) can relate to in some way: Funfetti Birthday Cake. But the homemade version.
If you previously followed this blog, you’ll know that my hubby and I rarely agree when it comes to treats. Ice cream, candy, cupcakes, you name it, we’ve disagreed on it. His choice would be my last and vice versa. It’s just the way it is around here. So when his birthday rolled around last month, I didn’t even need to ask what kind of cake he wanted. Vanilla, vanilla…vanilla, is his jam and I’ve given up trying to convince him otherwise.
Since it pains me to do anything completely basic, I concocted this cake jazzed up by the simplest of ingredients: sprinkles. I used a tried and true white cake recipe from one of my Magnolia Bakery cookbooks and tested out a classic buttercream from Simply Scratch, a blog I’ve followed for quite some time. And what was produced was a perfectly sweet, delicate cake topped with a creamy vanilla buttercream that everyone will love. What’s even more wonderful about this cake is you can boast that the entire thing is homemade, without taking any more time than simply using a boxed mix. And I’m no boxed mix snob, but you have to admit there’s something about a handcrafted creation that just tastes like homemade goodness. Am I right, or am I right?
As you can see from the chubby little fingers of a certain toddler sneaking premature taste tests, this cake went over well in our family. A perfect combination of a fluffy cake with a rich buttercream and sprinkles throughout that’ll surely make you feel like a kid again. No matter what birthday you’re celebrating 😉
Don’t forget to comment below if there are past recipes you’d like brought back or are searching for new ones. I love, love hearing from you all and will gladly do your cooking/baking research!
Homemade Funfetti Cake
Ingredients
Old-Fashioned White Cake
- 1/2 c. unsalted butter softened
- 1-1/2 c. sugar
- 2 c. self-rising flour
- 1 c. whole milk
- 2 tsp. vanilla extract or vanilla bean paste
- 4 egg whites
- 1/2 c. Jimmie sprinkles
Vanilla Buttercream Frosting
- 1 c. unsalted butter softened
- 4 to 5 c. powdered sugar
- 1 tbsp. vanilla extract or vanilla bean paste
- 1 pinch salt
- 4 to 6 tbsp. whole milk
- 1/4 c. Jimmie sprinkles
Instructions
Old-Fashioned White Cake
- Preheat oven to 350ºF. Grease and lightly flour two 9-inch round cake pans. Set aside until ready to use.
- In a large bowl, with mixer on medium speed, cream butter until smooth. Gradually add sugar and beat until fluffy (about 3 minutes).
- Add flour in three parts, alternating with milk and vanilla extract, beating well after each addition.
- In a small bowl, with mixer on high speed, beat egg whites until soft peaks form. Gently fold egg whites into batter, making sure no white streaks are showing. Add sprinkles and gently fold to combine.
- Divide batter evenly among cake pans. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Let cakes cool in pans for 10 minutes before removing to wire rack to cool completely.
Vanilla Buttercream Frosting
- In a large bowl, with mixer on medium speed, beat butter until smooth and light in color. Reduce mixer to low speed and gradually add in powdered sugar and salt. Beat until smooth.
- Add in vanilla extract and a tablespoon of milk (at a time) beating until frosting is at the desired consistency.
Cake Assembly
- Place one cake onto serving platter. Top with a generous amount of frosting and smooth out in an even layer. Layer second cake on top and frost cake as desired. Finish with sprinkles and serve.
Notes
- Awhile back, I stumbled upon a (baking) secret weapon that I’ve been dying to share: Vanilla Bean Paste. The paste is an alternative to vanilla beans (which can be spendy for just a few!) and just as potent. I don’t use the paste all of the time because it is more expensive than your average extract. But when I want that true vanilla flavor or with goodies where you can see the vanilla bean specks (like in this white cake and frosting!). Use the paste in a 1:1 ratio with vanilla extract for that extra flavor and wow factor!
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