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Small Batch Funfetti Cake

Tuesday, August 6, 2024 2:04

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Oh boy what a week it has been with my blog having been down and not accessible. I am happy to say that it seems to be all working fine now and things can get back to normal around here! It was pretty scary for a while, I don’t mind saying, but with loads of hope and faith and the help of a very smart brother and friend Allison, things have finally been restored! Whew! What a trial!

One good thing about it however is, that I forced me to move a bit out of my comfort zone and start that video channel that I have always talked about starting. Oh what a huge learning process that has been and is. I am not sure I will ever get it right, but I am trying hard, and that’s what counts!

This cake recipe I am sharing with you today is one that I baked last week before all of the fuss started. It is a recipe have adapted from one which I found on a page called Hummingbird High.

Now Funfetti cake is not something I have ever made before. I am not sure why. It is a simple vanilla cake which has cake sprinkles stirred through it, which melt while the cake is baking to leave pretty colored speckles throughout the cake.

A lot of people like to bake Funfetti cakes for parties and celebrations. Children really love them. This is a small batch recipe, making a smaller cake for the smaller family. Only 9 by 5 inches in size it cuts into either six or eight pieces, depending on how large a piece of cake you want! DO make that delicious buttercream frosting. It is simply fabulous!

WHAT YOU NEED TO MAKE SMALL BATCH FUNFETTI CAKE

Just a few simple baking ingredients. Nothing outrageous at all.

For the cake:

1/2 cup plus 1 TBS (70g plus 1 TBS) plain all purpose flour
1 TBS cornstarch (corn flour)
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 cup (60ml) whole milk
1 1/2 tsp vanilla extract
1/3 cup (67g) granulated sugar (I used castor)
4 TBS (2 ounces/57g) butter
1 large egg white
1 1/2 TBS (21g) canola oil
2 1/2 TBS rainbow colored jimmie sprinkles

For the buttercream:

4 TBS ( 2 ounces/57g) butter
1/4 tsp vanilla extract
1 cup (130g) icing sugar, sifted (confectioner’s)
pinch of salt
1 TBS whole milk
a drop of food coloring (optional)
sprinkles to garnish

Adding the cornstarch (corn flour) to the plain flour gives it much the same consistency as cake flour, which is nice and light. I used whole full fat milk, and salted butter.

I get my cake sprinkles from a place here in Canada called Sweetpolita. They have gorgeous sprinkles. Sprinkles to suit any occasion and in oodles of colors, shapes and sizes. I just used the non-pareil ones in the cake itself and then some fancier ones to sprinkle on top.

I did add a drop of red food coloring to tint the icing pink, but it really didn’t pink it up that much. It looks more peachy to me!

HOW TO MAKE A SMALL BATCH FUNFETTI CAKE

This is as simple to make as any cake is to make. It goes together very easily using the one bowl method and bakes in a 9 X 5 inch loaf tin.

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking parchment. Spray the parchment as well.

Whisk the flour, cornstarch, baking powder and salt together in a small bowl. Wish the milk and vanilla together in a liquid measuring cup.

Cream the butter and sugar together with an electric whisk until light, creamy and doubled in volume. (About 3 minutes.) Scrape down the sides of the bowl occasionally.

Beat the egg white in on low speed, then increase to high and beat until light and fluffy. Slowly beat in the canola oil.

Add the dry ingredients alternately with the milk/vanilla, making three dry and two wet additions. Scrape the sides of the bowl once more to make sure everything is combined. Fold in the sprinkles.

Scrape the batter into the prepared pan, leveling it off.

Bake in the preheated oven for 22 to 24 minutes. When done the top should press back when lightly touched. A toothpick inserted in the center should also come out clean.

Leave to cool in the pan for 10 minutes, then carefully lift out to a wire rack to finish cooling.

To make the frosting beat all of the ingredients together with an electric mixer until smooth and fluffy, adding a drop of food coloring if desired.

Spread over top of the cooled cake and sprinkle with cake sprinkles. This cake will keep in an airtight container for up to one day after decorating. For longer storage, store covered in the refrigerator for up to two days.

I was really pleased with how this cake turned out! Quite surprised actually. I really, really liked it. This was the first Funfetti Cake I have ever made or tasted for that matter, and I found myself wondering why I had resisted this type of cake for so long!

It was moist and delicious and that icing was just perfect on top. This would be the perfect cake for a small celebration!

If you are a smaller family or are just a fan of small batch baking in general, you might also enjoy the following tasty recipes which are real favorites of mine!

MARS BAR SQUARES – These lush bars make great use of the favorite chocolate bar, the Mars Bar. With its nougat fluffy, caramel and milk chocolate coating it never fails to please and neither do these delicious bars! The candy bars are melted and mixed with crispy rice cereal and then pressed into a loaf tin. Melted milk chocolate tops them and they are then chilled and cut into squares. The recipe makes about 8 squares depending on how large you cut them.

HERMIT COOKIES - These are an old favorite. A lightly spiced drop cookie filled with warm baking spices, walnuts and raisins. You will get about 14 beautiful, deliciously moreish cookies from this recipe. Perfect to enjoy with an ice cold glass of milk or a hot drink!

Yield: one 9 b y 5 inch cake

Author: Marie Rayner

Small Batch Funfetti Cake Recipe

Prep time: 15 MinCook time: 22 MinTotal time: 37 Min

This delicious vanilla cake bakes in a 9 inch by 5 inch loaf tin and is the perfect cake for small celebrations. Super moist and studded with rainbow sprinkles, the cake is also topped with a lush vanilla buttercream frosting! Make sure all of your ingredients are at room temperature before starting.

Ingredients

For the cake:

1/2 cup plus 1 TBS (70g plus 1 TBS) plain all purpose flour
1 TBS cornstarch (corn flour)
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 cup (60ml) whole milk
1 1/2 tsp vanilla extract
1/3 cup (67g) granulated sugar (I used castor)
4 TBS (2 ounces/57g) butter
1 large egg white
1 1/2 TBS (21g) canola oil
2 1/2 TBS rainbow colored jimmie sprinkles

For the buttercream:

4 TBS ( 2 ounces/57g) butter
1/4 tsp vanilla extract
1 cup (130g) icing sugar, sifted (confectioner’s)
pinch of salt
1 TBS whole milk
a drop of food coloring (optional)
sprinkles to garnish

Instructions

Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 by 5 inch loaf tin and line it with baking parchment. Spray the parchment as well.
Whisk the flour, cornstarch, baking powder and salt together in a small bowl. Wish the milk and vanilla together in a liquid measuring cup.
Cream the butter and sugar together with an electric whisk until light, creamy and doubled in volume. (About 3 minutes.) Scrape down the sides of the bowl occasionally.
Beat the egg white in on low speed, then increase to high and beat until light and fluffy. Slowly beat in the canola oil.
Add the dry ingredients alternately with the milk/vanilla, making three dry and two wet additions. Scrape the sides of the bowl once more to make sure everything is combined. Fold in the sprinkles.
Scrape the batter into the prepared pan, leveling it off.
Bake in the preheated oven for 22 to 24 minutes. When done the top should press back when lightly touched. A toothpick inserted in the center should also come out clean.
Leave to cool in the pan for 10 minutes, then carefully lift out to a wire rack to finish cooling.
To make the frosting beat all of the ingredients together with an electric mixer until smooth and fluffy, adding a drop of food coloring if desired.
Spread over top of the cooled cake and sprinkle with cake sprinkles. This cake will keep in an airtight container for up to one day after decorating. For longer storage, store covered in the refrigerator for up to two days.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://www.theenglishkitchen.co/2024/08/small-batch-funfetti-cake.html

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