A NOT So Fun, Funfetti Cake: Homemade Funfetti Cake with Vanilla Buttercream Frosting

You know that saying: "Don’t judge a book by its cover."? See example A:

SO MANY SPRINKLES!!! WHEEE!

Cute right?

Superstar!

 Sure! But wait until you taste it....

Dear Kina, 

Your funfetti cake was a disaster! While it may have looked cute from the outside, I would have rather fasted from sweets for a whole month than eat this cake.

It wasn’t inedible, because I still managed to eat an entire piece, but I am now left with a sad feeling and terrible aftertaste. 

Sincerely,
Your Mouth

Yes, those are tweezers to help pick off the stray sprinkles on top. I am crazy.

Think I’m being too harsh? Well…here’s what my darling husband said when he tried it:

“Pillsbury Dough Boy 1 – Kina 0”

Great.

To make matters even worse, we gave the first piece to one of our neighbors, Gavin, who is one of the nicest guys you will ever meet! I don’t think he would ever tell me it was awful….and I may never see him again. How embarrassing!

Holy cake tower!

            

Note to self: KINA: TASTE IT FIRST YOU OVERZEALOUS WOMAN!

When I think of funfetti cake, I think of airy and fluffy. This was the opposite. I would say that the consistency of the cake came out more like sweet bread or loaf. It was really dense, thick, and not the right kind of moist (I’m sorry, I hate that word but I had to use it).

I think that maybe things turned for the worst when I decided to use 6" pans instead of 9" pans. I had to cook the cake for WAY longer that I had anticipated. Looking at pictures from the recipe I followed it looked the same in terms of consistency but reflecting on it now, I may have used too much batter in each pan. Look how thick those layers are! 

It seemed OK at the time...

The buttercream frosting was good. Not really sure if I liked it with this cake but will save that recipe for another day J.

All in all, here’s how am feeling:

Some positives:

1. I got to listen to *NSync on Pandora.

 

They are the definition of FUN!

The end.

Some concerns:

1. My husband risked his life in the middle of our snowpacalypse to get me a few missing ingredients.
2. Sprinkles have become an integral part of the wood grain in my kitchen.
3. I have used all the butter in the house.
4. All I can hear in my head is Buddy Valastro’s voice yelling “To the box truck BABY!” (What he tells competitors in “The Next Great Baker” show when they’re sent home).

Real women shovel driveways....so their husbands can go buy sprinkles! HaHA!

This is 1/1000 of the extra sprinkles...great job Catching Pan. FIRED!

I think I will take a break from this cake and do more research! It is much needed! My friend Kelly said she had a good recipe, so I think I might touch base with her!

Here’s the recipe if you want to try it! Good luck and stay tuned for the next adventure! I told you this was going to be a journey!

Love you! Take Care and God Bless!

Torrey Print!!

Print Recipe

Homemade Funfetti Cake with Vanilla Buttercream Frosting

Yield: Serves 10 Ingredients: CAKE 3 and 1/3 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 and 1/2 cup granulated sugar 1/2 cup light brown sugar 1 (2 sticks) cup unsalted butter, melted 2 large eggs 1/2 cup vanilla greek yogurt   1 and 1/2 cup milk 2 Tablespoons pure vanilla extract 1 and 1/3 cup sprinkles (jimmy's NOT nonpareils) VANILLA BUTTERCREAM 2 cups (4 sticks) unsalted butter, softened to room temperature 6-8 cups powdered (confectioners') sugar 1/2 cup heavy cream  2 Tablespoons pure vanilla extract 1/2 teaspoon salt Directions: Cake: Preheat oven to 350F degrees. Butter and flour four 6" round baking pans (or two 9" round baking pans). Set aside. Mix together flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside. Melt butter completely in small saucepan on low. Pour melted butter into a large bowl. Carefully whisk in both the granulated sugar and brown sugar. Make sure there are no lumps. Whisk in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter is thick! Gently fold in sprinkles, being careful not to let the colors bleed.  Pour batter into prepared cake pan. Bake for 35-40 minutes or until a toothpick comes out clean. Allow to cool for 10 minutes in the pan. Remove cake from pan onto cooling racks and continue cooling for 40-50 minutes.  Frosting: Using a stand or electric mixer, beat softened butter for 3 minutes until creamy and smooth. Slowly add powdered sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Layer and frost cooled cake as desired and decorate with sprinkles.  Cake stays fresh covered at room temperature or in the refrigerator for 5 days.