Funfetti Cake With Cherry Filling
What You Need:
Makes one 3-layer cake
For the Cake:
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
- 2½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1½ cups granulated sugar
- 4 large egg whites
- ¼ cup vegetable oil
- 1 tablespoon clear imitation vanilla extract
- ½ teaspoon almond extract
- ¾ cup whole milk
- 1½ cups artificially colored rainbow sprinkles
For the Frosting:
- 1 (8 ounce) package cream cheese
- 6 tablespoons (¾ stick) unsalted butter, at room temperature
- 2 cups confectioners' sugar
- ⅛ teaspoon kosher salt
- 1½ teaspoons clear imitation vanilla extract
- ¼ teaspoon almond extract
- 1 cup cherry preserves
Step 1: Make the cake: Preheat the oven to 350ºF. Grease the bottoms and sides of three 8-inch cake pans and line with parchment paper. In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy, 3 to 4 minutes. Add the egg whites one at a time, mixing well after each. Add the oil, and vanilla and almond extracts.
Step 2: With the mixer running on low speed, add the dry mixture and the milk in two or three alternating batches and mix until just barely combined. Using a rubber spatula, gently fold in ½ cup of the sprinkles until they're well distributed. Divide the batter evenly among the cake pans. Bake for about 40 minutes, until a toothpick inserted into the center comes out clean, checking the cake after 25 minutes. Let the layers cool in the pans for 10 minutes and then turn them out onto a wire rack to cool completely.
Step 3: Make the frosting: In a large bowl using a handheld mixer, beat the cream cheese and butter until smooth. Gradually beat in the confectioners' sugar. Add the salt, vanilla and almond extracts and beat to combine.
Step 4: Assemble the cake: Place 1 cake layer on a plate. Spread a very thin layer of frosting across the top. Transfer some frosting to a pastry bag fitted with an open star piping tip (alternatively, you can use a zip-top bag and then snip off one corner). Pipe a border of frosting around the top edge of the cake and then spread ½ cup of the cherry preserves over the top of the frosting. (The border will help keep the preserves sealed in.) Place another cake layer on top and repeat the process of frosting, piping on a border, and spreading on cherry preserves. Place the third layer on top and frost the top and sides of the cake with the remaining frosting. Coat the outside of the cake with the remaining sprinkles. The cake will keep at room temperature for up to 2 days and in the refrigerator for up to 1 week.
Reprinted with permission from Cherry Bombe: The Cookbook by Cherry Bomb Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. September 2017 RRP $22.48.