Almond Butter Funfetti Cake

One of the reasons I fell in love with Kate Spade was the brand’s mantra to “Eat Cake for Breakfast.” I often try to decide between cake and donuts because I love them both so much. Today, cake wins. And this almond & butter flavored funfetti cake adds a nice refreshing twist to a classic favorite. The flavor is subtle enough that picky kids won’t notice but it stands out enough to sort of “adultify” the notalgic flavors of vanilla and sprinkles.

The first time I tried this combo it was for my niece and nephew. They begged for a sprinkle cake and I figured it would be a good opportunity to experiment. The second time I tried it, I used it as a smash cake for my baby boy’s first birthday. I will admit, this cake is WAY too good for smashing, unless by smashing you mean eating it entirely in one sitting. Check out the recipe below, and don’t forget to tag me on Facebook or Instagram if you try it out.

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Prepping the cutest little cake pans for the smash cake.
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Funfetti golden goodness!
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Cutting the tops off so I can layer the cakes.
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Happy First Birthday!
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Smash Cake Success!

 

Note: This will make one 9 inch round. I usually double the recipe to get a two layer cake or a rectangular 9×11.

INGREDIENTS:

Cake

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • pinch salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon butter extract
  • 1/2 cup sprinkles

Vanilla buttercream frosting

  • 1/2 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1 1/2 to 2 cups powdered sugar (depends how thick you want it)
  • 1/3 cup sprinkles, or more because…sprinkles

DIRECTIONS

  1. Preheat your oven to 350.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate small bowl, whisk together your egg, buttermilk, sour cream, oil, and vanilla.
  4. Add the wet mixture to the dry, and fold in with a spatula until just combined. There will be some small lumps. Don’t try to stir them smooth.
  5. Gently stir in the sprinkles. Careful not to overmix because if you do the sprinkles will bleed.
  6. Pour the batter into your pan(s) and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Place pan on a wire rack and allow cake to cool.
  8. In a large bowl, add your butter and vanilla and slowly add the powdered sugar until smooth and fluffy.
  9. Once the cake is completely cooled, frost the cake and add an even layer or sprinkles to the top (and sides if you’re removed the cake from the baking dish).
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Here’s a pic from the very first time I made this cake. I just couldn’t resist taking a bite before snapping the pic. I do think the batter works much better in a larger pan rather than the small ones because it doesn’t cook as fast.

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