Funfetti Birthday Cake

I really like baking cakes.  I also really like when someone has a birthday so I can make them a cake.  Not just any cake but a BDAY CAKE!!!!   Birthday cakes have to be special.  They're a big part of the birthday celebration and should be glorious.  This one is lightly flavored with lemon and pops with colorful sprinkles that are mixed into the batter.  The edible gold glitter helps, too.

Edible glitter can be found at cake baking supply shops and Amazon.  The one used on this cake is Disco Dust which is an extra fine, non toxic, edible glitter.  It does get everywhere - all the cake eaters had gold glitter on their faces from it but it's pretty so who cares. 

Serves 20 people. (Yea, it's a big one.)

Confetti Cake

3 1/2 cups cake flour

4 1/2 teaspoons baking powder

3/4 teaspoon salt

6 oz unsalted butter, room temperature

2 1/2 cups sugar

2 teaspoons lemon zest

1/2 teaspoon vanilla extract

15 oz whole milk

6 egg whites

1/2 cup sprinkles

Heat oven to 350 degrees.  Grease three 9 inch cake pans.  Place a 9 inch round of parchment paper in the bottom of each, butter the paper.  Set aside.

Sift flour, baking powder and salt together into a bowl.  Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, beat butter and sugar until very light, about 4 minutes.  Add lemon and vanilla.  In another bowl, whisk milk and egg whites.  

With the mixer running, add 1/3 for the flour mixture to the creamed sugar butter.  Next, add 1/3 of the milk eggs, do this 2 more times until everything is in the mixer bowl.  Fold in the sprinkles.

Pour equal amounts into each prepared cake pan.  Bake until edges are light gold, centers are set and a toothpick tests clean.  It's about 25-30 minutes.  Remove from oven, cool in pan 5 minutes. Invert and cool completely on rack.  (Don't forget to remove the paper!  Seriously, I've seen it happen.)  

Once completely and totally cooled, you may frost it.  I recommend a swiss meringue buttercream, if you're up for a fun/frustrating challenge.

I was not.  The first buttercream I made failed and I did not wish to make another one.  So, went for something super light and not too sweet.  I used a stabilized, sweetened whipped cream frosting.  It is delicious but not to best for layered cakes as it tends to push out the sides as it's cut.  If you're interested:  In a small saucepan, whisk 1 cup powdered sugar with 8 teaspoons corn starch.  Whisk in 1 cup heavy cream.  Cook, stirring constantly until thickened (will coat the back of a spoon.)  Let this pudding you have just made cool completely, even chill it if you can.  In a chilled bowl with chilled beaters/whisk, whisk 5 cups heavy cream to loose soft peaks then whisk in cooled pudding until stiff peaks form, less than 5 minutes.  Don't over beat past the stiff peaks or you'll ruin it.