Guilty Pleasure: Funfetti Cake with Chocolate Silk Frosting

On Friday, I mentioned my insatiable craving for yellow cake with chocolate frosting. When I floated that idea past Evan, though, he was less into it than I anticipated. For some reason, he suggested a strawberry cake instead. Well, sorry boo- strawberries aren’t in season, so probs not. We compromised on a Funfetti cake, which everyone loves, with my beloved chocolate frosting.

I started making a grocery list  and he was completely mystified: “Um, what’s with all of the ingredients?” Apparently, cake baking in our house generally involves a box of Pillsbury Super Moist. 🙂 This time, though, I baked from scratch, even going so far as to measure my ingredients on a scale instead of relying on volume measurements. What can I say- it was pretty much the only thing I accomplished on Saturday.

This recipe comes from Sweetapolita, and it was pretty good. The only trouble I had was that, like several of the comments on the original recipe, many of my sprinkles sank to the bottom of the pans, resulting in a kind of gooey, sticky mess. The cake tasted great, but it was a tiny hassle to get them out of the pans.

For the frosting, I used a recipe that I’ve used from years…I have no idea where it came from, but it involves technique similar to Swiss Buttercream. If you read the instructions, it can sound intimidating, but don’t let them scare you- it’s really so, so easy. Promise.


Sweetapolita’s Funfetti Layer Cake


  • 1 cup (240 ml) whole milk, at room temperature
  • 4 large egg whites (175 g), at room temperature
  • 1 whole egg, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/4 teaspoon (1.25 ml) almond extract
  • 2-3/4 cups (315 g) cake flour, sifted
  • 1-1/2 cups (300 g) sugar
  • 1 tablespoon + 1 teaspoon (19.5 g) baking powder
  • 3/4 teaspoon (5 g) salt
  • 12 tablespoons (170 g) unsalted butter, at room temperature and cut into cubes
  • 1/2 cup Rainbow Jimmies (or a few generous handfuls)
  1. Preheat oven to 350°F. Grease, line with parchment, butter and flour two round 8-inch pans.
  2. In a medium bowl or measuring cup, combine and stir the eggs, 1/4 cup of milk, vanilla and the almond extract. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium for 20 seconds after each addition. Gently stir in the rainbow jimmies, until just combined.
  6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers.
  7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.
  8. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

Erin’s Chocolate Silk Frosting

  • 4 egg whites
  • 1 cup granulated sugar
  • 1 tsp almond extract
  • 3 sticks butter, room temperature, cut into cubes
  • 10 ounces semi sweet chocolate, melted but not hot
  1. In a ceramic bowl set over simmering water, whisk the egg whites with the sugar; the mixture will turn pale yellow and get foamy. Be sure to whisk the entire time the bowl is over the heat, in order to avoid scrambling the eggs. This mixture will be done after about six minutes, or when the sugar is no longer granular when rubbed between your fingers.
  2. Transfer the eggs and sugar to a stand mixer and beat at high speed until a firm meringue forms. This should take about five minutes, or until it can hold stiff peaks.
  3. Slowly add the butter cubes, one stick at a time. Let the mixture come back together before adding the next increment.
  4. The frosting likely looks curdled at this point, and that’s fine. Beat on medium speed for another seven or eight minutes, or until the frosting seems to come together.
  5. Scrape the melted chocolate and add the almond extract, and beat for another two or three minutes.
  6. Spread about a quarter of the frosting on top of one cooled cake layer. Top with another layer, and frost the sides and top of the cake. Decorate as desired, and serve with a smile 🙂