2/3cupplus sprinkles, jimmies sprinkles will bleed the least!
Whipped Cream Cheese Frosting
1cupwhipping cream
275gcream cheese, room temperature
3/4cupicing sugar
1teaspoonvanilla
Instructions
Funfetti Cake
Preheat oven to 350° F. Preapre three 6-inch cake pans.
With an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until fluffy.
Add the egg whites, one at a time, mixing well after each one. Mix in the vanilla and oil.
In a medium bowl, whisk together the flour, baking powder, and salt.
With your mixer running on low, add this to the butter mixture in three additions, alternating with the milk.
Once you have a smooth batter, fold in the sprinkles. Do not overmix!
Divide the batter evenly between the pans. Bake the cakes until a toothpick inserted into the center comes out clean. Begin checking for doneness at around 25 minutes.
Let the cakes cool for a few minutes in the pans and then flip them onto a cooling rack to cool completely before layering.
Whipped Cream Cheese Frosting
Pour whipping cream into bowl of standing mixer. With the whisk attachment whisk the whipping cream until it becomes fluffy and forms stiff peaks. Transfer whipped cream into a different bowl.
With a paddle attachment on your mixer, beat cream cheese until light and fluffy. Gradually add in icing sugar and beat for 2 - 3 minutes until smooth. In the same bowl, gently fold in the whipped cream.
Notes
Funfetti Cake from My Name Is Yeh/Food 52 To achieve the entirely naked look (like in pictures above), I used a cake ring that was slightly smaller than the diameter of the cake to cut out the cake layers. I used a 5 inch cake ring and cut through the centre of each cake layer. This technique will removed the golden/brown cake on the outside to reveal the rainbow speckled cake layers.Once I put the first layer of the cake down, I take a tall piece of acetate and wrap it around the circumference of the cake and secure it with tape. I place the 5-inch cake ring around the acetate to make sure it is extra secure.A generous scoop of frosting goes on top of the cake layer before sliding in the second layer of cake into the acetate tube. Alternate between cake and frosting until you reach the top, ending with a layer of frosting.Wrap the cake securely and chill the cake in the freezer for a minimum of 8 - 10 hours, until the cake has set.At least 3 hours before serving, remove the cake from the freezer and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer cake to platter or stand. It is important to peel the acetate off when the cake is still frozen to ensure clean sides.Let it defrost in the fridge or counter for a minimum of 3 hours.