Soft Funfetti Cake

Name: Soft Funfetti Cake with Whipped Chocolate Ermine Frosting
Total time: 50 min
Yield: 2
Cuisine: 0
Ingredients: 2 unit(s) Egg; 237 mL Milk; 4 tbsp All-Purpose Flour; 56 g Rainbow Sprinkles; ½ cup White Sugar; ¼ cup Cocoa Powder; 400 g Vanilla Baking Mix; 0.13 tsp Salt*; 8.33 tsp Butter*; ½ cup Oil*

with Whipped Chocolate Ermine Frosting

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This ultra-moist vanilla cake is studded with colourful sprinkles and topped with a smooth chocolate pudding frosting for a decadent and fun post-dinner treat!

Allergens:

Egg

•Milk

•Hvede

•Soja

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

/ serving 4 people

2 unit(s)

Egg

237 mL

Milk

4 tbsp

All-Purpose Flour

56 g

Rainbow Sprinkles

½ cup

White Sugar

¼ cup

Cocoa Powder

400 g

Vanilla Baking Mix

Not included in your delivery

0.13 tsp

Salt*

8.33 tsp

Butter*

½ cup

Oil*

Nutrition Values

Calories970 kcal

Fat44 g

Saturated Fat12 g

Carbohydrate136 g

Sugar87 g

Dietary Fiber4 g

Protein12 g

Cholesterol125 mg

Sodium1080 mg

Trans Fat0.5 g

Potassium300 mg

Calcium900 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Large Bowl

•8x8" Baking Dish

•Measuring Spoons

•Measuring Cups

•Small Bowl

Cooking Steps

Grease the base and sides of an 8x8-inch baking dish with 1 tsp softened butter, then line the base and sides with parchment paper, leaving a 2-inch overhang off the sides. (TIP: The overhang will make it easy for you to remove the cake from the pan later.)
Add eggs, 1/2 cup oil and 2/3 cup water to a large bowl, then whisk to combine. Add Vanilla Baking Mix, then whisk until smooth.
Place 1 tbsp sprinkles in a small bowl. (NOTE: These will be used to decorate the finished cake.) Add remaining sprinkles to the cake batter, then carefully stir just until combined.

Transfer cake batter to the prepared baking dish.
Bake in the middle of the oven until lightly golden-brown and a toothpick inserted into the middle comes out clean, 25-30 mins.
When cake is done, transfer baking dish to a wire rack to cool for 5-10 mins. Run a sharp knife around the edges of the baking dish, then remove cake by lifting on the edges of the parchment paper.
Transfer cake to the wire rack to cool completely, 30 min.

Meanwhile, combine 1/2 cup milk and 2 1/2 tbsp flour in a small pot, then whisk to combine.
Cook, whisking constantly, over medium-high heat until mixture has thickened and is the texture of very thick pudding, 5-6 min.
Remove from heat and transfer to a small bowl to cool completely, 10-15 min. (NOTE: Place in the fridge to help cool mixture faster.)
While the mixture cools, add sugar and remaining 8 tbsp softened butter to a large bowl, then beat using an electric hand mixer or wooden spoon until light and fluffy, 2-3 min. Beat in cocoa powder and a pinch of salt until smooth.

Slowly beat cooled milk and flour mixture into the cocoa mixture until fully combined, light and fluffy, 2-3 min.
Spread whipped chocolate ermine frosting over cooled cake, then use the back of a large spoon to create a swooping pattern across the cake. Sprinkle reserved sprinkles over top.
Cut cake into desired number of slices and serve.
(NOTE: Any remaining frosting can be kept and refrigerated in an air tight container for up to 1 week or in the freezer for 3 months.)