Individual Funfetti Cake #ChocolateMooseyBirthday

Individual Funfetti Cake

Who loves a birthday party? Stop being shy back there, I know you do! Well today, myself plus 9 of my blogging buddies are throwing a birthday bash for one of our favorite people.  I want everyone to wish Carla at Chocolate Moosey at big fat Happy Birthday!!!!

chocolatemoosey I love Carla so much, and I only wish we lived closer together so we can be BFFs in real life,  I mean in person, the interwebs are real yo!  I can’t remember when I started following her blog, but in the last 6 or so months we kind of really connected.  Lots of emails back and forth talking about life.  It’s always nice to have some to chat with that feels the way you do and can understand this whole blogging life we’ve chosen! We will get to meet finally this July at the Food and Wine Conference and I can’t wait to give her a big hug!

Individual Funfetti Cake However, I’m getting off topic here. I’m here to talk about cake. Specifically funfetti cake. One cannot celebrate a birthday without a gigantic slice of cake and in my opinion there is nothing more festive, nor screams “IT’S YOUR BIRTHDAY!” more than funfetti!

To honor Carla, the queen of all individual desserts, I made mine “individual.” Although I’m taking liberal use with the term.  You totally could eat this cake alone, I wouldn’t judge, but it’s more of a two or three person cake.  Hey, I tried.  

Individual Funfetti Cake My colleague called described eating this cake as little bites of sweetness or sunshine, errr I can’t remember the exact description now. Which ever it is, Carla, I hope you have a sweet sunny day today!

Individual Funfetti Cake #ChocolateMooseyBirthday
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Ingredients

  • For the cake:
  • 1 cup cake flour
  • 1 teaspoon bake powder
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cups white granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large egg whites
  • 1/4 cup plus 2 tablespoons whole milk
  • 1/4 cup rainbow sprinkles
  • For the frosting:
  • 2 cups confectioners sugar
  • 6 tablespoons unsalted butter, room temperature
  • 4 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • additional rainbow sprinkles for decoration.

Instructions

  1. Pre-heat your oven to 350 degrees F. and grease and flour a 7inch cake pan (or any small cake pan). Line the bottom with a piece of parchment paper.
  2. In a small bowl whisk together the flour, baking powder and salt.
  3. In the bowl of your stand mixer or using a hand mixer, beat together the butter and sugar until light and airy about 2-3 minutes.
  4. Scrape down the sides and mix in the vanilla extract.
  5. In another small bowl whisk together the egg whites and milk until foamy - about 1 minute.
  6. Add half the flour to the mixing bowl and mix until just combined. Pour in the egg white milk mixture, mix well and then the remaining flour. Do not over beat the batter.
  7. Finally with the mixer running on low, add the sprinkles.
  8. Scrape down the sides and bottom of the bowl and pour the batter into the prepared cake pan.
  9. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  10. Let cool on a wire rack before removing the cake from the pan and let cool completely prior to frosting.
  11. For the frosting:
  12. Attach the whisk to your mix and in the bowl add the butter and confectioners sugar. Beat until combined - it will be lump at this point.
  13. With the mixer running, start to add the heavy cream and finally vanilla.
  14. Assembling the cake:
  15. Once the cake is fully cooled you can either cut it in half for a layer cake or frost whole.
  16. If cut in half, place 1/4 of the frosting the middle and frost to the edges and replace the top.
  17. Frost a thin layer over the top and sides of the cake and place in the refrigerator for 15-20 minutes for the crumb coat.
  18. Remove from fridge and apply the remaining frosting to the cake.
  19. Decorate with additional rainbow sprinkles.
Recipe Type: Dessert, Cake

Notes

Cake recipe adapted from epicurious.com - Classic White Cake Layers by Nick Malgieri

http://girlinthelittleredkitchen.com/2013/05/individual-funfetti-cake-chocolatemooseybirthday/

Individual Funfetti Cake Big thanks to Jen at Juanita’s Cocina to throwing together this party! Make sure to check out everyone else is making for Carla today!

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16 thoughts on “Individual Funfetti Cake #ChocolateMooseyBirthday

  1. Nancy @ gottagetbaked

    lol “the interwebs are real yo” – amazing! I have a hard time explaining to people that I know in “real life” that my blogger friends are my “real friends.” Some people raise an eyebrow when I tell them that I want to meet y’all in real life and am going to the IFBC conference in Sept. Whatevs. They’re missing out! This cake is the epitome of sunshine, happiness and celebration, Susan. It looks so pretty and cheerful and I bet it tasted just as good.

    Reply
  2. Carla

    I’m always cutting down my desserts as you already pointed out, so this cake is the perfect size 😉 I’m glad we connected and I hope things go up for the both of us! Thank you so much for the surprise party and see you in July! For real!

    Reply
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