Recently we decided we wanted to make a sprinkle cake, but I had fall flavors on my mind. The result was a mash-up between a spice cake and a funfetti cake, and we are in love with the results. We decided to call it a fall-fetti cake, and I am quite certain it will be a yearly tradition. This cake would be perfect for an autumn birthday (we have a few in our family), or as an alternative to pie on thanksgiving. You can use store bought sprinkles in fall colors, but if you want to make it extra special, you can also make your sprinkles, which is easier than you might think.
Prep time
Cook time
Total time
Serves: 12
Ingredients
- For the cake:
- 2½ cup flour
- ¼ cup cornstarch
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¾ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon cardamon
- ¼ teaspoon nutmeg
- 1 cup unsalted butter, softened
- 1¼ cup sugar
- 4 large egg whites, room temperature
- ¼ cup vegetable oil
- 1 tablespoon vanilla
- ½ teaspoon almond extract
- ¾ cup whole milk, room temperature
- ¾ cup sprinkles
- For the Frosting/Decorating:
- 1½ cup unsalted butter, at room temperature
- 3¼ cup powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- Pinch of kosher salt
- 2 tablespoons heavy cream
- Sprinkles, for decorating
Instructions
- To make the cake:
- Preheat the oven to 350 degrees F. Generously grease 3 8-inch cake pans (I also line the bottom with a circle of parchment).
- In a medium bowl, whisk together flour, cornstarch, salt, baking powder, cinnamon, allspice, cardamon, and nutmeg. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy using a hand mixer, about 3 minutes. Add egg whites, one at a time, beating well after each addition. Add the vegetable oil, vanilla, and almond. Mix until combined. Alternate adding the flour mixture from above and the milk in about 2-3 batches, starting and ending with the dry ingredients, mixing until just barely combined. Add sprinkles and gently fold into the batter until well combined.
- Divide batter into three prepared pans and bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let sit until cool enough to handle, then remove from pans onto cooling racks and let cool completely.
- To make the frosting:
- Meanwhile, as the cake cools, make the frosting. In a large bowl or stand mixer, cream butter until light and fluffy, about 3-4 minutes. Gradually add in powdered sugar, beating until well combined. Add vanilla, almond, cinnamon, nutmeg, allspice, salt, and cream. Beat until well combined and until frosting is fluffy and lightened in color, about 3-4 minutes.
- Arrange cakes on a serving plate or cake stand, frosting in between each layer. Frost outside of cake as desired and decorate with sprinkles.
Notes
Adapted from https://mynameisyeh.com/mynameisyeh/2014/9/funfetti-cake
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