Oh dear. The stories I could tell about making this cake! I made this cake in January for my friend Amie’s birthday. Amie and I met in the summer of 2008 when we both worked at the Cheesecake Factory. Shortly after we met, we discovered we both had plans to move to LA that fall. Amie was one of my first memories of LA and when I moved away, we longingly dreamed of the day I’d move back. To be honest, I never thought that day would happen. But it did! This past October! And thus I had a second chance to make Amie’s birthday cake.
When she first told me her favorite flavor cake (circa January 2010), I was perplexed. She likes funfetti. Which is a box cake. I don’t make box cakes! But I did for her that year because that’s what she likes. And I didn’t know any better back then. I dressed the cake up a bit by adding some ingredients, if I remember correctly. This January I was much more enthused because my baking skills have come a looooong way in five years. Also, I realized I could make the cake Amie loves and still make it from scratch.
The first cake I made (you read that right–I made two cakes) went into the garbage. Needless to say, if you’re attempting to make cake or cupcakes with lard (yes, this is feasible), you should not buy the lard from your local discount Mexican grocery store. Nuff said.
The second cake I made ALMOST went into the garbage too. I used tiny nonpareils along with sprinkles, the result of which was a gray-tinged batter. I was pissed. But I didn’t have time to scrap the second cake so onto my cake platter this baby went. Amie loved it! I’m guessing she hadn’t seen a six-layer cake since her days at the Cheesecake Factory…
I used the recipe found at My Name is Yeh, adding a bunch more powdered sugar and more than a pinch of salt to the frosting recipe. I either doubled the recipe or multiplied it by 1.5 to get three layers that I cut in half. Either would do.
- 1 c. (2 sticks) unsalted butter, at room temperature
- 1 1/2 c. sugar
- 4 large egg whites
- 2 T. clear imitation vanilla (I couldn’t find this! After the fact I found some at my local Wal-Mart)
- 6 T. vegetable oil
- 2 1/2 c. cake flour
- 2 1/4 tsp. baking powder
- 3/4 tsp. salt
- 1 c. whole milk
- 2/3 c. plus 1 T. sprinkles
- 2 c. (or 4 sticks) unsalted butter, at room temperature
- 6 to 8 c. powdered sugar, or to taste
- 2 T. clear imitation vanilla
- Preheat oven to 350° F. Grease two 8-inch cake pans. Cut out circles of parchment paper and line the bottom of the pans, then lightly spray the parchment with non-stick baking spray or grease and flour.
- With an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until the mixture is fluffy. Add the egg whites, one at a time, mixing well after each one. Mix in the vanilla and oil.
- In a medium bowl, whisk together the flour, baking powder, and salt. With your mixer running on low speed, add this to the butter mixture in three additions, alternating with the milk. Once you have a smooth batter, fold in the 2/3 cup of sprinkles.
- Divide the batter evenly between the pans. Sprinkle the remaining tablespoon of sprinkles over the top of the batter, then bake the cakes until a toothpick inserted into the center comes out clean. Begin checking for doneness at around 25 minutes.
- Let the cakes cool for a few minutes in the pans, then flip them onto a cooling rack and allow them to cool completely before frosting.
- Beat together the butter and sugar until creamy. Add the vanilla and salt and mix to combine. Taste and add more sugar, if desired. Frost your cake and enjoy!