David Russo's Blog: Funfetti Cake with Ermine Buttercream

Some people crave chocolate, others ice cream. Me? I crave cake. And this Funfetti Cake with Ermine Buttercream from Bacon + Egg + Cheese is totally worth craving. Not only is it fun and festive (hello, rainbow sprinkles!), but it’s also delicious, especially with that ermine buttercream frosting (a super smooth, super creamy, flour-based buttercream). It’s practically a party in a dessert, so let’s start celebrating now!

From Bacon + Egg + Cheesecake… Ermine buttercream is like that elusive boy. It’s delicious and pretty to look at; it’s just a little different from your standard buttercream; it’s a little harder to tame but with a bit of extra work, you can totally change that weird milk goop into a whippy, spreadable, sweet frosting that everyone will totally be jealous of.

Funfetti Cake with Ermine Buttercream

prep time

cook time

total time

Ingredients

For the Cake
2 cups cake flour
¾ cup sugar
¾ tsp baking powder
pinch of salt
3 egg whites
2/3 cup milk
1.5 tsp vanilla
9 tbsp butter, softened
¼ cup rainbow sprinkles
For the Buttercream
1 cup milk {or soymilk!}
5 tbsp flour
2 sticks butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract

Instructions

For the Cake
Preheat oven to 350 degrees. Line three 6inch cake tins with parchment and butter up the sides.
In a large mixing bowl, sift cake flour, sugar, baking powder, and salt.
Lightly stir together egg whites, 3 tbsp milk, and vanilla in a bowl.
Beat butter and remaining milk into the dry ingredients, and then add in wet ingredients in 3 separate batches. Mix until batter is tall and fluffy.
Stir in rainbow sprinkles by hand, and then divide batter into the three cake tins. Bake for 20-25min, until a toothpick comes out clean.
For the Buttercream
In a saucepan, bring milk up to a simmer. Add flour and whisk vigorously until no longer lumpy and the mixture has thickened to the consistency of a pudding. Transfer to a shallow bowl or a plate, and wrap tightly to prevent a skin from forming. Set aside to cool.
When the milk/flour pudding has cooled, beat together butter and sugar like a regular buttercream, until well incorporated. Add the milk/flour pudding one spoonful at a time along with the vanilla extract, until a luscious creamy frosting has formed.