Susan Palmer

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.
For the frosting:
11. 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.
12. With the mixer running, start to add the heavy cream and finally vanilla.
Assembling the cake:
13. Once the cake is fully cooled you can either cut it in half for a layer cake or frost whole.
14. If cut in half, place 1/4 of the frosting the middle and frost to the edges and replace the top.
15. 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.
16. Remove from fridge and apply the remaining frosting to the cake.
17. Decorate with additional rainbow sprinkles.

Notes