Updated: May 4
I love Cristina Tosi's simple way of making a birthday cake. So when my mom asked me if I could make a special cake for her work team I was super excited. This cake is a classic funfetti cake, with a dreamy buttercream frosting and some cookie crumbs.This cake recipe is hers but I made a couple of changes.
Makes 1 six inch cake
For the funfetti cake
-105 grams butter at room temperature (4 tablespoons - 1/2 stick)
-175 grams granulated sugar (1 1/4 cups)
-50grams light brown sugar (3 tablespoons tightly packed)
-110grams buttermilk (1/2 cup)
-65grams vegetable oil (1/3 cup)
-8grams clear vanilla extract (2 teaspoons)
-245grams cake flour (2 cups)
-6grams baking powder (1 1/2 teaspoons)
-3grams kosher salt (3/4 teaspoon)
-50grams rainbow sprinkles (1/4 cup)
-Plus25 grams rainbow sprinkles (2 tablespoons)
For the birthday cake soak-
-55grams milk (1/4 cup)
-4grams vanilla extract (1 teaspoon)
For the vanilla buttercream-
-2 tbsp vanilla 30 ml
-1 cup confectioner's sugar 128g
-2 cups unsalted butter 450g, room temperature
-1 pinch of salt
For the cookie crumbs-
100grams granulated sugar (1/2 cup)
25grams light brown sugar (1 1/2 tablespoons tightly packed)
90grams cake flour (3/4 cup)
2grams baking powder (1/2 teaspoon)
2grams kosher salt (1/2 teaspoon)
20grams rainbow sprinkles (2 tablespoons)
40grams vegetable oil (1/4 cup)
12grams clear vanilla extract (1 tablespoon)
Heat the oven to 180 degrees c or 350°f.
For the cake combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 minutes. scrape down the sides of the bowl once more.
On low speed, stream in the buttermilk, oil, and vanilla. increase the mixer speed to medium-high and paddle for 4 to 6 minutes, until the mixture is practically white, twice the size of your original fluffy butter-and-sugar mixture, and completely homogeneous. don’t rush the process. You’re basically forcing too much liquid into an already fatty mixture that doesn’t want to make room for that liquid. There should be no streaks of fat or liquid. Stop the mixer and scrape down the sides of the bowl.
On very low speed, add the cake flour, baking powder, salt, and the 50 g (¼ cup) rainbow sprinkles. Mix for 45 to 60 seconds, just until your batter comes together. Scrape down the sides of the bowl.
Line 3 six inch pans with parchment paper and pour in your batter making sure that each one has the same amount.Sprinkle the remaining 25g (2 tablespoons) rainbow sprinkles evenly on top of the batter.
Bake the cake for 30 to 35 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 30 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly.
Leave the cake in the oven for an extra 3 to 5 minutes if it doesn't pass these tests.
Take the cake out of the oven and cool on a wire rack. The cooled cake can be stored in the fridge, wrapped in plastic wrap, for up to 4 days.
Whisk together the milk and vanilla in a small bowl for the birthday cake soak.
For the buttercream whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process.
Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.
For the cookie crumbs heat the oven to 300°f.
Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
bake for 15 minutes at 300°f.
Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for about a week at room temperature or 1 month in the fridge or freezer.
For assembling the cake take your cakes out of the pans and peel out the parchment paper.
Get ready with your pastry brush and birthday soak.
Take a spoon and a spatula to apply your frosting. You can also use a piping bag to decorate the top of the cake.
Keep your cooled cookie crumbs in a bowl.
Take one layer of the cake, soak it with a pastry brush, apply a smooth layer of buttercream and top the layer of with cookie crumbs.Put 4 straws in the in the cake to give it structure(remind your guests that there are straws) you don't need to put straws on each layer, totally there should be 4 straws in the cake.
Repeat this process till all the layers are done.
Don't put the cookie crumbs on the last layer, instead put dollops of frosting and top it off with some rainbow sprinkles.You can also make patterns with the cookie crumbs and sprinkles to create a pattern like letters of numbers!
Chill your cake for about an hour so it has a strong structure.
Cut slices and enjoy! This cake is perfect for get togethers, birthdays and other celebrations and you can make it with any pattern on the top according to what you are using this cake for.
Also please follow rworld.online on instagram for some great recipe ideas and food inspiration! I really appreciate the support :)
I hope this post inspire you to have fun with baking and enjoy the process as well as the outcome!