This cakeis so simple it almost comes together as quickly as a box mix! The only extra step is whipping your egg whites to stiff peaks, and it’s totally worth it. The egg whites add a light fluffiness to the cake that gives it that classic funfetti texture. It’s moist and sweet with a perfectly tender cake crumb.

Once you’ve got it in the oven you can start working on your frosting. I LOVE buttercream (particularly pink as you can see in the photo), and it’s the perfect topping for this birthday treat. It’s a guaranteed showstopper that whoever you serve it to will love!

 

Ingredients:

Cake

2 cups flour

1 Tbs baking powder

1/2 tsp salt

3/4 cup unsalted butter, room temperature

1 1/2 cup sugar

2 tsp vanilla extract

1 cup milk

5 large egg whites, room temperature

¼ cup multi-colored nonpareils

Frosting

2 sticks butter

3 1/2 – 4 cups powdered sugar

1 tsp vanilla extract

1/2 tsp almond extract

3 drops red food coloring

1 drop yellow food coloring

 

Directions:

Cake

Preheat oven to 350 degrees F.

With butter, grease 2 9-inch round cake pans. Dust with flour, and shake out excess.

In a medium bowl, sift together flour, baking powder, and salt.

In a larger bowl, using a mixer, beat the butter until light.

Gradually add the sugar, beating until well blended.

Beat in vanilla extract.

Reduce speed to low, and alternately beat in the flour mixture and the milk, beginning and ending with the flour mixture. Do not overmix.

In a large bowl, using a stand mixer with the whisk attachment (if available), beat the egg whites on high speed until stiff peaks form. **I just used a hand mixer, and it worked just fine**

Using a rubber spatula, gently fold the whites into the batter until just combined.

Fold in the nonpareils.

Divide batter between prepared pans, and smooth with a spatula.

Bake about 30 minutes, or until a tester comes out clean.

Transfer to wire racks; let cool for 10 minutes. Invert onto racks, and cool completely.

Frosting

Cream butter until smooth.

Add powdered sugar gradually.

Add vanilla, almond extract, and food coloring and mix until the color is even throughout.

Frost your cake!

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Quick tip: For an extra nice presentation take a serrated knife and slice of the “domed” part of the cake so that both layers lay flat when stacked.

Photo and recipe courtesy of Paint Chips and Frosting.