Go Back
–+ servings

Funfetti Buttermilk Cake

Olguta - Pastry Workshop
Funfetti is a new concept to me, but one that I got to actually enjoy as the process of making funfetti desserts is... well, fun (doh, the name says it all!). But this cake is actually so soft and delicious! Well worth trying it!
Print Recipe Pin Recipe
Rezultat -1 cake
Dimensiuni: 18cm round

Ingrediente
 

Buttermilk Sponge Cake:

  • 345 g all-purpose white flour
  • 8 g baking powder
  • 2 g baking soda
  • 2 g salt
  • 345 g white granulated sugar
  • 200 g cold butter (cubed)
  • 200 gl buttermilk
  • 10 g vanilla extract
  • 3 eggs + 100g buttermilk

Swiss Meringue Buttercream:

  • 4 egg whites
  • 200 g white sugar
  • 5 g vanilla extract
  • 250 g butter (softened)

Filling:

  • 150 g buttercream
  • 300 g cream cheese
  • 5 g vanilla extract

Topping:

  • Colorful sprinkles
Makes: 18cm round

Instructiuni

Buttermilk Sponge Cake:

  • Sift the flour, baking powder, baking soda and salt in a bowl.
  • Mix the eggs and 100ml buttermilk, as well as vanilla in a bowl.
  • Add the sugar and mix well then stir in the butter and mix with an electric mixer until sandy.
  • Stir in the buttermilk, then add the egg mixture, gradually.
  • Mix on high speed for 1 minute then divide the batter between two 18cm cake pans lined with baking paper.
  • Bake in the preheated oven at 180℃ for 40-45 minutes or until the cakes pass the toothpick test.
  • Cool down then level the cakes and cut in half to obtain 4 discs.

Swiss Meringue Buttercream:

  • Combine the egg whites, sugar, salt and vanilla in a heatproof bowl and place over a hot water bath.
  • Heat up the mixture until the sugar is completely melted and the mixture has reached 75℃ then remove from heat and mix the whites for 8-10 minutes until stiff and glossy and the bowl is cold.
  • Add the butter and mix well until the cream is silky and smooth. It may look curdled at first, but keep mixing as it will eventually come back together.

Filling:

  • Mix the cream cheese and vanilla in a bowl.
  • Add the buttercream and mix quickly just until incorporated.
  • Spoon the filling into a pastry bag and place aside.

To assemble the cake:

  • Level the cakes and cut them in half to obtain two discs of sponge cake.
  • Place one disc on a platter. Add a layer of cream cheese filling and continue with another disc of sponge cake. Carry on until you finish with the cake and filling.
  • Use the remaining Swiss meringue buttercream to cover the cake.
  • Decrate with sprinkles and serve the cake chilled.
Keyword Buttercream, Buttermilk, Sprinkles, Vanilla
Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!