Funfetti cake

By Stef -

We got a heart-shaped cake pan for our wedding years ago and I thought it would be fun to try for Valentine's Day. Because it was just the one pan, I only made this one-layer cake, though the recipe calls for 2 layers. This was a fun idea because the cake has sprinkles, but they actually made the cake taste kind of...dusty, almost. I don't like the taste of sprinkles anyway since they taste like wax, so while they made the cake pretty, they didn't do anything for the taste. Even the chocolate cream cheese frosting I used wasn't enough to save it. I got the recipe from annieseats.com and it gets a 5 (Jared gave it a 4).  


Funfetti CakeIngredients:1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 tbsp. unsalted butter, at room temperature
1 cup sugar I used 3/4 C. 
3 large egg whites
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup milk
1/4 cup rainbow sprinkles
1/2 tsp. almond extract
Directions:Preheat the oven to 350 degrees F.  Grease and flour the sides of two 5-inch round cake pans, and line the bottom of the pans with parchment paper.
In a small bowl, combine the flour, baking powder, and salt.  Stir together and set aside.  In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.  Add the egg whites to the bowl and beat until combined.  Add in the vanilla and almond extracts and mix until incorporated.  Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients.  Mix just until incorporated.  Fold in the sprinkles with a spatula.
Divide the batter evenly between the prepared pans.  Bake until a toothpick inserted in the middle comes out clean (about 30-40 minutes?).  Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely.  Frost cooled cakes as desired.
Here's the link to the directions: 

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