Celebrate the 4th of July with this delightful cake that is prepared using a straightforward one-bowl method. Baked to perfection, it boasts a tender crumb that remains moist for days. This funfetti fluted cake showcases the patriotic colors of red, white, and blue, making it a simple yet festive dessert that is perfect for serving a large gathering.
Equipment
- Nova Fluted Cake Pan
- Mixing bowls
- 2-1 Scraper & Spatula 10”
- Stainless Steel Whisk
- Set of 3 Cooling Rack
- 4pcs Measuring Cups with Scraper
For the funfetti cake:
- 540 g (4.5 cups) cake flour
- 500 g (2.5 cups) granulated sugar
- 2 tablespoon baking powder
- 1.5 teaspoon kosher salt
- 226 g (16 tablespoon) unsalted butter, room temp
- 200 g (1 cup) extra light-tasting olive oil
- 454 g (2 cup) plain whole milk greek yogurt, room temp
- 226 g (1 cup) buttermilk, room temp
- 2 egg, room temp
- 2 egg yolk, room temp
- 2 tablespoon vanilla extract
- 172 g (1 cup) red, white, and blue sprinkles
For the glaze:
- 226 g (2 cups) powdered sugar, sifted
- 112 g (0.5 cup) heavy cream
- Sprinkles, for topping
INSTRUCTIONS
- Preheat the oven to 350 degrees F (180 degrees C). Brush a Baker's Secret Nova Fluted Pan with 1 tablespoon of softened butter and coat the bottom with granulated sugar.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt.
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Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
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Add the oil, yogurt, buttermilk, egg, egg yolk, and vanilla, and mix until fully combined.
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Gently mix in the sprinkles until evenly distributed.
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Pour the batter into the prepared pan. Tap the pan on the counter a few times to release any air bubbles.
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Bake the cake for 50-55 minutes or until deeply golden on top and a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan, then use a knife to loosen the sides, and turn out onto a wire rack to cool completely.
For the glaze:
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In a small bowl, whisk together the sifted powdered sugar and heavy cream until smooth.
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Pour the glaze over the cooled cake, and top with more red, white, and blue sprinkles. Enjoy!
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