The icing was extremely easy, and the frosting is so light and sugary. It is adapted from Magnolia Bakery 's frosting recipe (if I have to explain what Magnolia's frosting is like, then you have not lived life). And now that I know that clear vanilla extract exists (sue me, I thought it only came in "brown") I'll be making ridiculously colored frosting from now on. You want a chocolate cake? THE ICING WILL BE PURPLE, DEAL WITH IT.
Really easy cake to make, there's not much to it. I did use these Wilton Baking Strips to make sure that the cakes baked flat, thus making it easier to stack. Eh, eh? Pro tip: don't throw away that pin it comes with otherwise you have no way to fasten the strips and will revert to using paperclips... The recipe is from TheKitchn , and I made zero adjustments so the recipe is also below.
Funfetti Layer Cake with Vanilla Buttercream
Prep time: 10 minutes
Cook time: 25-30 minutes
Yields: 2 9-inch cakes
4 egg whites from large eggs
1 cup milk, divided
1 tsp vanilla
1/2 tsp almond extract
3 cups cake flour
1 1/2 cups white sugar
4 tsp baking powder
1/2 teaspoon salt
4 tbsp unsalted butter, very soft
8 tbsp non-hydrogenated shortening
1/3 cup multi-colored jimmies
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons clear vanilla extract
Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.
In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.
Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored jimmies.
Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes. Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing.
For the frosting, place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.