Okay so those who know me know I’m obsessed with sprinkles and I absolutely loved funfetti growing up. Let’s be honest, home made cake is always better than boxed cake mix. It seems easy right, just add sprinkles to vanilla cake? Sure, it can be that easy- but if you want a really good funfetti cake recipe that tastes like the boxed stuff but better- you came to the right place.
This cake recipe is one I truly cherish. I obtained this recipe working at Le Cirque, NYC during my externship for the CIA. We used this cake recipe as the base for a baked Alaska. I remember always taking the cake scraps home with me because I loved this cake so much. Its buttery with a crisp crust, dense yet fluffy, a very versatile cake for any base of any recipe.
Whipped Cream Cake Recipe: yields 30 cupcakes or 2- 8″ cake rounds
- sugar- 1&1/2 cups
- eggs- 4 each
- cake flour- 3 cups
- baking powder- 1 tbsp + 1 tsp.
- salt- 1 tsp.
- cream- 2 cups
- vanilla extract- 2 tsp.
- rainbow sprinkles- 1 cup
- Set oven to 325 degrees.
- In a kitchen aid bowl sitting over a pot of simmering water, whisk and the eggs and sugar until the sugar dissolves- about 120F. Test the mixture by sticking your finger in the bowl after about 4 minutes. You’ll be able to feel if the sugar granules have dissolved.
- Return the bowl to the kitchen aid stand and whip on high until the sugar and eggs become pale in color and noticeably thick, approximately 10 minutes.
- Turn the mixer off and sift in the dry ingredients.
- Using a rubber spatula, fold in the dry ingredients, adding in the cream and vanilla in 2 additions.
- Scoop the batter into cupcake pans filling each cupcake about 1/2 way full, and bake for approximately 30 minutes. Let cupcakes cool completely before icing.
- unsalted butter, at room temp- 3/4 cup (12 oz.)
- powdered sugar- 2-1/4 cups
- vanilla extract- 2&1/2 tbsp.
- heavy cream- 1 tbsp.
- rainbow sprinkles- 1/2 cup
- In a kitchen aid with the paddle attachment, mix on medium speed for about 3 minutes.
- Scrape the sides of the bowl & add the powdered sugar and vanilla. Mix on low, increasing to high when all of the powdered sugar has been absorbed. Paddle on high for about 5 minutes.
- Add in the heavy cream. Paddle on high until buttercream is light and airy and at desired consistency. You may want / need to add another tablespoon of cream for your desired consistency.
- Using a rubber spatula, fold in the rainbow sprinkles.
- Spread the frosting on the cooled cupcakes with an offset spatula.
There you have it! Perfect for birthday’s, graduations, baby showers, weddings, whatever! Everyone loves a little color in their life. I also love how simple this recipe is. The sprinkles do all the magic for you, so these are pretty quick to throw together if you’ve got a lot on your agenda but need a dessert to impress your guests.
I hope you’ve enjoyed this recipe. Let me know what you think, and be sure to share this recipe with a friend. Cheers & happy baking everyone!