Happy Birthday Planet Kelsey!

Celebrating 1 year of blogging with funfetti cake

As my dad would say: "Time's fun when you're having flies!" I started Planet Kelsey one year ago, and it's been fun and the time has flown. I guess clichés are cliché for a reason. To celebrate I'm throwing a little party here on the blog complete with homemade funfetti cake. 

Confession #1: This is just a really yummy yellow cake with jimmies (sprinkles) mixed into the batter. Yes, you can turn any yellow or white cake into funfetti! Just make sure to use oblong sprinkles, not the hard round nonpareils (they're pretty, but the color will bleed and dye the batter). Confession #2: I'm sorry to say it, but I think this cake is better sans the funfetti. Maybe I've become a purist in my advanced age, but add the sprinkles if you like — or don't. I probably won't next time... Sorry if you feel like I've led you on!

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FUNFETTI CAKE

*Note: I halved this cake and frosting recipe for two rather thin layers of cake. In the future, I think I would make the full amount of both cake and frosting for a three-layer cake. 

WHAT YOU'LL NEED

CAKE BATTER

8 egg yolks

1 and 1/3 cup milk

1 tsp vanilla 

4 cups cake flour

2 cups sugar

2 TBS baking powder

1 tsp salt

2 cups (4 sticks) unsalted butter, softened 

sprinkles (jimmies), about 2/3 cups (optional)

FROSTING

2 cups (4 sticks) unsalted butter, softened 

2 tsp vanilla

4 cups powdered sugar, or to taste

4–6 TBS milk or cream, or to taste
food coloring (optional)

WHAT YOU'LL DO

1. Preheat oven to 350 degrees. Grease and flour three 8- or 9-inch round cake pans. 

2. For the batter: In a medium bowl, combine egg yolks, 1/3 cup milk, and vanilla.

3. In a large bowl, whisk together flour, sugar, baking soda, and salt. 

4. Add the softened butter and remaining milk to the flour mixture, then use an electric mixer to mix until just combined. Add the egg mixture in three batches, using a rubber spatula to scrape down the sides of the bowl as needed. If desired, gently fold in sprinkles.

5. Divide the batter evenly between the cake pans. Bake for 15 to 20 minutes, or until a tester inserted in the center comes out clean. Rotate the pans halfway through baking and check regularly near the end to make sure the cakes don't overly brown (they should be barely golden). Allow to cool in the pans for 10 to 15 minutes, then turn out onto a rack to cool completely.

*Note: To keep the cakes from getting too brown on the bottom (as mine did), maybe try baking them on a cookie sheet — I'm going to try that next time and see what happens. 

6. For the frosting: Combine butter, vanilla, powdered sugar, and a few drops of food coloring (if using). Mix with an electric mixer until combined and fluffy, then add milk or cream (one tablespoon at a time) until the frosting reaches your desired consistency. Frost the layers of cake, and store in an airtight container. Decorate with sprinkles as desired.

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I fully admit that this cake is a bit of a work in progress — at least from my novice baker's point of view. However, my family loved it! "You should make this again," they said, in a tone that suggested "again" meant "NOW." So with that in mind, go for it. Make this cake. Help me celebrate one year of Planet Kelsey and exploratory baking. Thanks for sticking by me during this year of sweet things — here's to many more!