This is one of my favourite cake recipes that I have made. I’m a huge sucker for almond extract! I don’t know what it is about that flavouring, but no matter what it’s in, I LOVE it! My Angel Food Cake has it, my Sugar Cookies have it and they are delicious! Whenever it is included in a recipe, I inevitably get asked as to whether it has to be included . . . trust me, it’s worth buying and trying out.
The other reason I love this cake is for the SPRINKLES!! How can you NOT love sprinkles? They make everything so cheery. An other wise plain looking cake is instantly spruced up with bursts of colours everywhere! There are sprinkles INSIDE and OUTSIDE which make this the perfect cake for celebrating a birthday with.
Covering a cake entirely of sprinkles is surprisingly easy. The only catch is you have to be quick enough to cover the sides with the sprinkles before your buttercream crusts. But even then, with enough pressure, you can press them into the buttercream to make them stick.
I think this is the perfect cake for a birthday celebration! Growing up, my mom always used to put tin foil wrapped coins in the cakes that she made us. It was always so exciting to find, and dodge chopping down on! It was such a fun tradition . . . you always wanted to be the one who found the quarter, that was until the Canadian Mint invent the loonie, and the twoonie! Whether you stuff this cake full of money or not, it’s bound to be loved by whoever is eating it!
Funfetti Birthday Cake
(makes one 6” cake, serves 10-12 people, double recipe for a 9” cake)
1 1/4 cups all purpose flour (150g)
2 teaspoons baking powder
½ teaspoon salt
½ cup butter (120g)
1 cup sugar (200g)
3 large egg whites or two small eggs
¼ teaspoon vanilla extract
1 teaspoon almond extract (5mL)
¼ cup milk (60mL)
3 tablespoons plain yogurt or sour cream (45mL)
¼ cup rainbow sprinkles
Preheat oven to 350F/180C. In a medium sized bowl, combine flour, baking powder, and salt. Mix and set aside. In a separate bowl, combine milk and yogurt. Stir and set aside. In the bowl of a stand mixer fitted with the paddle attachment, whip butter and sugar until light and fluffy. Add egg whites and extracts and continue to mix. Add half of the flour mixture and half of the milk mixture and slowly stir until combined. Add the rest of the flour and milk and stir until completely incorporated. Remove bowl from stand, and gently fold in the sprinkles. Divide batter into two greased 6” round baking pans and bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack. Frost as desired.