FRUITY PEBBLES FUNFETTI CAKEfeatured

True confession. Sometimes I’m an idiot. I had no idea funfetti cake was actually just white cake with sprinkles in it until two months ago. I was hanging out with a good friend and I asked her, “hey, I wonder what Pillsbury puts in their mix to make it ‘funfetti’. I wonder if I can do that from scratch?” She just stared at me. And stared at me. And stared at me. She might have blinked a few times, but I’m not sure.

Granted, I feel like I was late to the funfetti cake party because I never had it growing up. In fact I have zero recollection of it’s existence until I was in my mid-twenties. Maybe it was around before then, maybe not? I honestly have no clue. Up until two months ago it was just some genius marketing idea that Pillsbury came up with because kids (and um, adults) love cake and rainbows. So why not put them together? I was mentally high fiving Pillsbury all these years.

I may be a late adopter, but man, it’s delicious. I also feel like I shouldn’t be as into it as I am considering I’m a full grown adult and this cake is like unicorns, rainbows and lasers, but whatever. Rad is rad.

Recipe: Fruity Pebbles Funfetti Cake Adapted from Baked Occasions  |  Soundtrack: Fitz and the Tantrums

• CAKE
• 2 1/2 cups cake flour
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup butter, softened
• 1/2 cup shortening, at room temperature
• 1 3/4 cup granulated sugar
• 2 tbsp pure vanilla extract
• 1 large egg
• 1 cup ice-cold water
• 1/2 cup whole milk
• 1/2 cup buttermilk
• 1 cup rainbow sprinkles
• 3 large egg whites, at room temperature
• 1/4 tsp cream of tartar
• CREAM CHEESE FROSTING
• 3/4 cup unsalted butter, softened
• 16 oz (2 packs) cream cheese, softened
• 6 cups powdered sugar
• 2 1/2 tsp pure vanilla extract
• 1 Box Fruity Pebbles for the outside

Directions:
To make the cake: Preheat the oven to 325º. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.

Sift both flours, the baking powder, baking soda, and salt together into a large bowl. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.

In a small bowl, whisk together the ice-cold water, milk, and buttermilk.

Add the flour mixture to the mixer bowl in three separate additions, alternating with the water mixture, beginning and ending with the flour mixture; turn the mixer to low when you add the ingredients, then up to medium for a few seconds to incorporate. Scrape down the bowl, then mix on low speed for a few more seconds. Remove the bowl from the standing mixer, scatter the sprinkles across the top of the batter and fold them in with a rubber spatula.

In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not over beat. Gently fold the egg whites into the batter with a rubber spatula.

Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans and let cool completely. Remove the parchment.

To make the frosting: In a stand mixer fitted with a paddle attachment, mix butter until smooth. Add cream cheese and mix until well combined and very soft. 3-4 minutes. Add the powdered sugar. Mix well. Add vanilla. If frosting still seems too soft, add more powdered sugar until it’s the right consistency. It should be a firm, but still a spreadable consistency.

Assemble the cake: Place one cooled cake layer on a cake turntable or cake stand. Evenly spread about 1 1/4 cups (215 g) of the frosting on top. Add the next layer and frost it as before, then add the third layer. Spread a very thin layer of frosting over the sides and top of the cake and place it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake).

Place the cake on a baking sheet with raised sides. Frost the sides and top with the remaining frosting. Grab a fistful of fruity pebbles and turn the turntable/cake stand with your free hand while tossing the sprinkles up the sides of the cake. It’s easiest to start from the bottom and toss the pebbles upwards. Using the leftover pebbles from the baking sheet (i.e., pebbles that didn’t stick), continue turning and throwing until the cake (including the top) is covered in sprinkles. **One thing to note: The Fruity Pebbles are awesome on the cake, but they go stale after a day or two. If you plan to munch on this cake all week, just use sprinkles on all of the cake instead. Chill the cake for about 5 minutes to set before serving.

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