Description
Celebrate in style with this Almond and Orange Funfetti Cake!
Ingredients
- FOR THE CAKE:
- 3 cups Cake Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 3 sticks Unsalted Butter, Room Temperature
- 2-½ cups White Sugar
- 5 Eggs, Room Temperature
- 1 Tablespoon Almond Extract
- 1-¼ cup Whole Buttermilk, Room Temperature
- 1 cup Confetti Sprinkles
- FOR THE FROSTING:
- 4 sticks Unsalted Butter, Room Temperature
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Orange Zest
- Food Coloring (optional)
Preparation
Start by sifting flour, baking powder and salt together in a bowl and set aside. In another blow, beat butter and sugar together until light and fluffy. Add eggs, one at a time, beating each in. Add the almond extract.
Adding 1/3 of the dry mixture to the wet mixture and mix together. Add some of the buttermilk and mix again. Continue adding dry ingredients, alternating with buttermilk, until all ingredients are combined. Lastly, add sprinkles and fold in with a spatula.
Butter and flour three 9-inch cake pans. (Tip: Take a few extra minutes and cut out parchment paper for the bottom of your pans. I’ve had problems getting this cake out before but with the parchment, it’s no problem at all.)
Bake cakes at 350ºF for 30–35 minutes.
For the frosting, simply whip butter, powdered sugar, vanilla extract and orange zest. Add some fun food coloring if desired, and it’s read to use.
Wait until your cakes are cooled completely before you start frosting them!
