Funfetti Layer Cake with Cream Cheese Frosting
 
 
A plush and luscious funfetti layer cake that is brimming with rainbow sprinkles and filled with a cream cheese frosting - nostalgia at its most delicious!
Yield: 12 servings
Ingredients
For the cake
  • 1 cup (210 g) large egg whites, room temperature
  • 1 cup (240 g) whole milk, room temperature
  • ½ cup (120 g) creme fraiche, room temperature
  • 1 tbsp vanilla extract
  • 2¾ cups (391) all purpose flour
  • 2 cup (400 g) sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 cup (227 g) unsalted butter, room temperature, cut into 1-inch pieces
  • ¾ cup (115 g) rainbow sprinkles
For the cream cheese frosting
  • 1 cup (227 g) unsalted butter, room temperature
  • 8 oz (226 g) cream cheese, room temperature
  • 2 tbsp Lyle's golden syrup or light corn syrup
  • pinch of salt
  • 4 cups (480 g) powdered sugar
  • 1 tbsp vanilla extract
Instructions
For the cake
  1. Heat oven to 350F. Grease two 8-inch cake pans and line with parchment paper. Set aside.
  2. In a medium bowl, whisk together the egg whites, milk, creme fraiche, and vanilla. Set aside.
  3. Combine the flour, sugar, baking powder, and salt in a stand mixer bowl. With the paddle attachment, mix the flour on low speed. While the mixer is running, add in the butter one piece at a time, beating until the mixture looks like coarse sand.
  4. With the mixer still running on low, slowly add in about half of the wet ingredient mixture. Increase the speed to medium and beat for 30 seconds.
  5. Return the mixer back to low speed and add the rest of the wet ingredient mixture. Increase to medium and beat for 20 seconds.
  6. Scrape down the sides of the bowl, add the sprinkles, and fold in with a spatula, making sure to scrape the sides and mix to completely combine.
  7. Divide the batter between the prepared baking pans and smooth the tops into an even layer.
  8. Bake for 30-38 minutes, rotating the pans halfway through, or until the cakes are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
  9. Allow to cool in the pans on a wire rack for 30 minutes. Turn the cakes out onto the rack and allow to cool completely.
For the cream cheese frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed for 3 minutes. Add in the golden syrup and salt, then mix on medium until well combined. Decrease the speed to low and slowly add the powdered sugar. Once it's all mixed in, increase the speed to medium and mix for 3-4 minutes, or until smooth and fluffy. Add in the vanilla and mix on low until just combined.
To assemble
  1. Place one of the cakes on a cake stand or serving platter. Top with 1 cup of the frosting and spread into an even layer. Place the second cake on top of the frosting and coat the cake top and sides with the remaining frosting.
  2. Serve immediately or store in the refrigerator until ready to serve, up to 24 hours. Bring the cake to room temperature before serving.
Notes
Recipe from Baking For The Holidays
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2023/01/funfetti-layer-cake-with-cream-cheese-frosting.html