Sometimes the universe aligns to bring something new and that’s how this funfetti ooey gooey butter cake was born. I happened to see a recipe for a plush confetti cake and a gooey butter cake at the same time and I was sold. I needed to have both asap.
The confetti cake portion is vegan (!) and becomes borderline too moist (very similar to a tres leches cake) with the gooey butter topping. The almond-vanilla scented cake was a happy accident as the original recipe called for ⅛ th of a teaspoon of almond extract. My hand unexpectedly had a nervous tremor (probably from trying to measure out a tiny fraction) and I put a bit more, I’m guessing ½ – 1 teaspoon. The end result is an almond-vanilla scented cake that I think cuts the cloying sweetness of most gooey butter cakes.
It feeds a crowd and is a perfect cake to bake for celebrations. I baked to celebrate me (yay!) on my birthday. 🙂
Funfetti Ooey Gooey Butter Cake
For the Funfetti Cake Layer:
1 ½ c. all-purpose flour ⅗ c. granulated sugar 1 ½ tsp. baking powder ½ tsp. kosher salt (I use diamond kosher) 1 c. unsweetened non-dairy milk ⅓ c. vegetable oil 2 tbsp. fresh lemon juice ½ tbsp. vanilla extract ½ – 1 tsp. almond extract ⅓ c. rainbow sprinkles
For the Ooey Gooey Layer:
8 oz. cream cheese, room temperature 4 oz. butter, room temperature 12 oz. powdered sugar, plus more for garnish ¼ tsp. kosher salt 2 large eggs 2 egg yolks 2 tablespoons vanilla extract
Preheat the oven to 350℉. Grease and line a 9×13-inch baking pan with parchment paper.
Prepare the ingredients for the funfetti cake. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
In a large measuring cup (I like that it has a spout) or a medium bowl, whisk together the non-dairy milk, oil, lemon juice, vanilla and almond extract. Set aside.*
Start the ooey gooey layer. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, butter and salt. Mix on medium speed until combined.
Turn the speed to low and add the powdered sugar in slowly to minimize the sugar dust.
Once all of the powdered sugar is incorporated, turn up the speed to medium-high and mix until the mixture is fluffy, about 8-10 minutes.
In a small bowl, whisk together the eggs, egg yolks and vanilla extract.
Turn the speed of the stand mixer to low and add the egg mixture to the sugar mixture. Mix until combined. Set aside.
Assemble the funfetti cake. Pour the milk mixture over the flour mixture and mix until just combined.
Fold in the rainbow sprinkles.
Pour the funfetti cake batter over the prepared 9×13-inch baking pan. Spread evenly.
Use a spatula to evenly dollop the gooey layer over the cake batter. Smooth evenly.
Bake the cake about 35-45 minutes, until the top layer is toasted golden brown and the cake is cooked through.
Let the cake cool completely before dusting with powdered sugar and serving.*
I delay combining the funfetti cake ingredients to prevent the baking powder from reacting prematurely.
I prefer to serve the cake cold (it helps the cake keep its shape) with hot, unsweetened black coffee.
It’s my first Blogiversary! One year ago, I started blogging on this little website with a lot of encouragement from friends and family. I cannot believe that it has already been a year. Each time I am able to share recipes, tutorials or whatever this brain of mine thinks of, I am so grateful to be able to send off a little piece of my creativity into the webosphere. I’m even more grateful to the all of you who take the time out of your day to read the little bits of me that I post on my wee space on the internet. Because anything celebratory requires sprinkles (or glitter) in my brain, I made a little cake chock-full with sprinkles for this post. It has sprinkles in the frosting, around the outside, and on the macarons. (I originally wanted to do a funfetti cake, but being me I totally forgot to add the sprinkles to the cake batter so instead it went into the frosting.) And because I love all things macarons, I added some funfetti macarons. The cake and the macarons are filled with cake batter frosting. My secret ingredient to making it taste like cake batter? Boxed cake mix. *GASP*I know. I never ever ever ever ever use boxed cake mix but this is the one time exception. And because it uses boxed cake mix, it is definitely on the sweeter side of the dessert spectrum. It also has that nostalgic bake sale cupcake taste that I loved in my youth. To celebrate my ridiculously belated blogiversary, I’m hosting a giveaway! If you know me at all, Target is one of my favorite places to shop. I’m telling you, I cannot walk out of that store without something in my hand! It literally has everything you need so I’m giving away a $25 gift card so that you too can enjoy a small shopping trip to Target.* Entering the giveaway is so simple! Simply follow me on Instagram and like my giveaway photo and for an extra entry, like and leave a comment on this post about what kind of cake you like. The giveaway ends on Friday, May 8th and if the winner does not respond within 3 days, I will be selecting another one. Funfetti Cake Batter Cake and Macarons
Evenly fill and stack each layer of vanilla cake with funfetti cake batter frosting.
Crumb coat the cake with a thin layer of cake batter frosting (funfetti cake batter frosting without the sprinkles.)
Place cake in freezer for 5 minutes until the frosting on the outside sets firmly.
Once crumb coat is set, frost the entire cake with cake batter frosting.
Take a handful of sprinkles and slowly cup the outside of the cake, patting it to ensure full coverage. (This part will create a mess. Sprinkles will bounce and fall everywhere.)
Let frosting set in freezer for 5 minutes.
Take cake out and frost little mounds of frosting around the top of the cake and attach a funfetti macaron for decoration.
Vanilla Buttermilk Cake
1.5 c. cake flour
1 c. sugar
½ tbsp. baking powder
⅛ tsp. salt
¾ c. buttermilk, divided
4 oz. unsalted butter, room temperature
2 eggs, room temperature
1 egg yolk
1 tsp. vanilla extract
Preheat the oven to 350˚F and line four 6-inch cake pans with parchment paper.
In a bowl of a standing mixer with the paddle attachment, add flour, sugar, baking powder, and salt. Mix until combined.
On low speed, add ½ c. buttermilk and butter and mix until combined.
In a separate bowl, whisk eggs, egg yolk, ¼ c. buttermilk, and vanilla extract until homogenous.
On low speed, slowly add the egg mixture to the flour mixture.
Increase speed to medium, and mix until combined.
Evenly divide cake batter into the three cake pans.
Bake about 20-25 minutes until cake is done or until a toothpick inserted into the center comes out clean.
Let cool in pan for 10 minutes, and then move onto a cooling rack until completely cool.
Funfetti Cake Batter Frosting
3 c. whole milk
¾ c. flour
¼ tsp. salt
1½ 1b. (6 sticks) unsalted butter, room temperature
3 c. sugar
¼ c. cake mix
1 tbsp. vanilla extract
½ c. sprinkles
In a saucier pan, put milk, salt and flour and whisk until combined on medium heat.
Continuously whisk mixture until thickened to a pudding like consistency.
Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
Place a piece of plastic wrap on top of the flour mixture and put into the fridge until fully cool.
In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
Add the vanilla extract and cake mix and mix until combined.
Reserve ⅔ of the mixture for filling the macarons and frosting the outside of the cake.
Mix ½ c. sprinkles into the remaining frosting for filling the cake.
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
nonpareils for decorating
cake batter frosting (recipe above)
Line two baking sheets with parchment paper or silicone mats.
In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
Sift the mixture over a large mixing bowl, throwing out the lumps as they appear. Add the crystalized lemon and 82 g. of the egg whites and stir until you get a thick mixture.
In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff peaks.
Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty. From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”. The mixture should be smooth and run thick ribbons off the spatula.
With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
The piped batter may have peaks but should smooth away in a minute or two.
Sprinkle nonpareils evenly over macaron shells.
Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
Preheat the oven to 275-325˚F. If your oven tends to run hot go for 275˚F, if not then 325˚F.
Bake 10-13 minutes, until the feet are formed and the tops are smooth. The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
Once cool, frost the inside of the macaron shell with cake batter frosting and sandwich with another macaron shell.
* Open to U.S. Residents only. Winner will be contacted via email.