Living Your Best Life North of Forty and Fifty Plus

Funfetti Cake with white chocolate buttercream and chocolate ganache- Bonus Recipe

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to




By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, Broadway, Amityville, NY, 11701, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Funfetti Birthday Cake

4 1/2 cup cake flour (sifted) (for gluten-free cake flour, substitute 1 cup of gluten-free all-purpose or 1 to 1 baking blend, remove three tablespoons, then add three tablespoons of gluten-free cornstarch, for every cup. For a half-cup of gluten-free cake flour, remove 1 1/2 tablespoons, and sub in 1 1/2 tablespoons of cornstarch)2 tablespoon baking powder

1 1/2 teaspoon salt

1 1/2 cup unsalted butter (room temperature)

3 cups of granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar pulsed fine)

6 large eggs (room temperature) 3/4 cup Aqafaba, 1 1/2 cup silken tofu pureed with 3/4 teaspoon baking soda, egg replacer, or vegan egg replacer)

3 teaspoon vanilla extract2 1/4 cup buttermilk (room temperature) (2 1/4 cups rice, soy, almond, or light coconut milk with 2 1/2 tablespoons of lemon juice or apple cider vinegar. Mix and let stand for five minutes)

3/4 cup rainbow sprinkles

For the Chocolate Ganache:

9 ounces dark chocolate (finely chopped) (Vegan chocolate) (semisweet works too)

9 ounces heavy cream (full-fat coconut milk)For the Assembly:3 cup rainbow sprinkles

INSTRUCTIONS

Make the Funfetti Cake:

Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.

In a medium bowl, whisk flour, baking powder, and salt until well combined.

Using a stand mixer fitted with the paddle attachment beat butter until smooth.

Add sugar and beat on med-high until pale and fluffy (2-3 minutes).Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla extract.

Alternate adding flour mixture and buttermilk, beginning, and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix. Fold in sprinkles.

Spread batter evenly into prepared pans. Smooth the top with a spatula.

Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean

.Place cakes on a wire rack to cool for 10 minutes then turn out onto a wire rack to cool completely.

This white chocolate buttercream has a nice white chocolate flavor, is smooth, creamy, and, pipes beautifully!

White Chocolate Buttercream

Ingredients

3 sticks (339g) unsalted butter, softened (do not soften in the microwave) (vegan unsalted butter)

8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars) (vegan white chocolate)

5 cups (575g) powdered sugar (Swerve confectioner’s sugar substitute, organic confectioner’s sugar)

1 teaspoon (4g) vanilla extract4 tablespoons (42 g) milk or cream (whole, half and half, light cream) (full-fat coconut milk)

1/2 teaspoon (3g) salt – optional to cut the sweetness

Instructions

Cut/chop the white chocolate into very small pieces, put into a microwave-safe bowl, and add 4 Tablespoons of milk or cream. Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to overheat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon of milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.

Makes 5 cups of frosting. Makes enough to frost a 2 or 3 layer eight-inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.

Make the Chocolate Ganache:Place chopped chocolate and cream into a microwave-safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10-second intervals, stirring in between until ganache is smooth and silky.Set aside to cool completely before using on the cake.

Assemble the Cake

Place one layer of cake onto a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake.

Place cake in freezer and frosting in the fridge for 30 minutes.Frost the cake and smooth the sides and top. Place back in the fridge for 1-2 hours for frosting to set.

Place a bowl upside down on a baking sheet to catch excess sprinkles. Place the cake onto an inverted bowl. Gently, but firmly, press sprinkles into the sides and top of the cake. Letting excess fall onto the baking sheet.

Chill in the fridge for 30 minutes. Using a teaspoon, apply ganache near edges like so to create the drips. Pour some ganache on the top of the cake and spread with an offset spatula.

I used 6-inch round pansI doweled the cakes

I also melted the chocolate in a double-boiler.

Microwaves vary in power, so I prefer to do it this way, particularly if it’s a microwave I’m not familiar with.

Original recipe by the Cake Blog, adapted by Chamein Canton