SPRINKLED WITH LOVE
Nothing says fun like sprinkles! Blogger, cookbook author and television host Molly Yeh has created a dazzlingly beautiful cake that’s designed to bake up into even, easy-to-stack layers.
■ 1 cup (250 mL) unsalted butter, room temperature, plus more for greasing the pans
■ 2 1⁄2 cups (625 mL) flour
■ 1⁄4 cup (60 mL) cornstarch
■ 1 tsp (5 mL) kosher salt
■ 2 tsp (10 mL) baking powder
■ 1 1⁄2 cups (375 mL) granulated sugar 4 large egg whites, room temperature
■ 1⁄4 cup (60 mL) neutral oil, such as vegetable or canola
■ 1 tbsp (15 mL) pure vanilla extract
■ 1⁄2 tsp (2.5 mL) almond extract
■ 3⁄4 cup (180 mL) whole milk, at room temperature
■ 1⁄2 cup (125 mL) rainbow sprinkles, plus more for decorating
For the frosting:
■ 1 lb (454 g) white chocolate, coarsely chopped
■ 19 oz (540 g) cream cheese, left at room temperature for 30 minutes
■ 3/4 cup (180 mL) unsalted butter, cut into 6 pieces and left at room temperature for 30 minutes
■ 3 tbsp (45 mL) sour cream or crème fraîche
■ 3⁄4 tsp (4 mL) pure vanilla extract
1. Preheat oven to 350 F
(175 C). Grease three 8-inch (20-cm) cake pans with butter and line the bottoms with parchment paper. (Bake in batches if you have fewer pans.)
2. Whisk together flour, cornstarch, salt and baking powder in a medium bowl.
3. Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat for 3-4 minutes on medium speed until light and fluffy.
4. Add egg whites, one at a time, mixing well after each addition. Add oil and vanilla and almond extracts. Stop to scrape down the bowl.
5. On low speed, alternately add the flour mixture and the milk in two or three additions, mixing until just barely incorporated.
6. Use a rubber spatula to gently fold in sprinkles until evenly distributed. Divide batter evenly among the pans, smoothing the surface.
7. Bake (middle rack) for 20-25 minutes until a toothpick inserted into the centre comes out mostly clean (with maybe a moist crumb or two). The cake will be lightly golden brown in spots, and the edges should have pulled away from the pan. Let cool in the pans for 10 minutes and then turn onto a wire rack to cool completely
For frosting:
1. Place chocolate in a heatproof bowl and melt in the microwave on high in 15-second bursts, stirring in between, until the chocolate is more than three-quarters melted.
2. Stir without further heating until the chocolate is completely fluid. Let cool until just slightly warm to the touch.
3. Combine cream cheese, butter and sour cream or crème fraîche in the bowl of a stand mixer fitted with the paddle attachment. 4. Beat on medium speed for 3-4 minutes until smooth and creamy.
5. Stop to scrape down the sides of the bowl. Add melted/cooled white chocolate; beat on low speed to incorporate.
6. Add vanilla extract; beat on low to form a well-blended frosting. It should be fairly thick, yet spreadable.
To assemble the cake:
1. Place a dab of frosting in the middle of a 9- or 10-inch (22- or 25-cm) cardboard cake round or plate. Place one cake layer in the centre, flatter side up. (You could also just place the dab of frosting and cake directly on a large plate, ideally with little or no rim.)
2. Use an offset spatula or spoon to spread a generous 1/2 cup (125 mL) frosting over the top of the bottom cake layer, making sure it reaches the edges.
3. Place the next cake layer on top, also flatter side up. Repeat with another layer of frosting.
4. Lay the final cake layer on top. Place a small amount of frosting (at least 1/2 cup/125 mL) in a separate bowl for the crumb coat, which is your base layer of frosting that will help seal in the crumbs and give you a smooth surface to which you can apply the rest of the frosting.
5. Use an offset spatula or table knife to apply the thin crumb coat all over the top and sides of the cake. Refrigerate for 20-30 minutes to let the crumb coat set.
6. Transfer the cake to a cake stand or serving plate, sliding it off the cardboard cake round, if desired. Apply the remaining frosting to the cake and decorate with more sprinkles. If the frosting gets too soft, return the cake to the refrigerator for 20-30 minutes.
Note: If you don’t have a stand mixer, a hand mixer and large bowl can get the job done just as well.
Cake adapted from a recipe by Molly Yeh at mynameisyeh.com; frosting adapted from a recipe by Rose Levy Beranbaum at kingarthurflour.com.