Funfetti Snacking Cake with Vanilla Bean Swiss Meringue Buttercream

Ingredients

• 1.5 cup all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp kosher salt (For the cake)
• 5 tbsp vegetable oil
• 0.75 cup granulated sugar (For the cake)
• 60 g egg whites (Room temperature; for the cake)
• 0.333 cup full-fat Greek yogurt (Room temperature)
• 0.333 cup buttermilk (Room temperature)
• 1 tbsp vanilla bean paste (For the cake)
• 0.667 cup sprinkles (For the cake batter)
• 90 g egg whites (Room temperature; for the frosting)
• 1 cup granulated sugar (For the frosting)
• 0.75 cup salted butter (Room temperature and cut into tablespoon-sized pieces)
• 1 tsp kosher salt (For the frosting)
• 1 tbsp vanilla bean paste (For the frosting)
• sprinkles (For garnish)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line it with parchment paper. Set the prepared pan aside.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and the cake's kosher salt. Set the dry ingredients aside.

3. 3

   In the bowl of a stand mixer, combine the vegetable oil and cake sugar. Mix on medium speed for about 3 minutes, stopping to scrape the bottom and sides of the bowl with a spatula so the mixture is fully incorporated.

4. 4

   Add the room-temperature egg whites, Greek yogurt, and vanilla bean paste to the mixer bowl. Mix until the ingredients are combined.

5. 5

   Pour in the room-temperature buttermilk and mix on low speed until incorporated.

6. 6

   Add the dry ingredients and mix on low speed only until the flour disappears. Do not overmix.

7. 7

   Add the cake sprinkles and fold them into the batter with a spatula until evenly distributed.

8. 8

   Transfer the batter to the prepared cake pan and bake for about 35–37 minutes, or until a cake tester inserted in the center comes out with a few moist crumbs.

9. 9

   Allow the cake to cool completely in the pan or on a rack at room temperature before frosting.

10. 10

    For the frosting, place the room-temperature egg whites and frosting sugar in a clean mixing bowl. Whisk them together until combined.

11. 11

    Bring about 3 inches of water to a simmer in a saucepan. Set the mixing bowl over the saucepan, making sure its base does not touch the water, and whisk the egg-white mixture continuously over the simmering water.

12. 12

    Heat and whisk until the mixture reaches 160°F (71°C). If you do not have a thermometer, carefully rub a little of the mixture between your fingers; it is ready when no sugar granules remain.

13. 13

    Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on medium-high speed for 15–17 minutes, until stiff peaks form and the meringue has cooled.

14. 14

    Add the room-temperature butter one tablespoon-sized piece at a time, mixing until each piece is fully incorporated before adding the next. If the meringue has not cooled, refrigerate it for about 10 minutes before continuing.

15. 15

    Add the frosting vanilla bean paste and kosher salt. Mix until the buttercream is smooth and fully combined.

16. 16

    Dollop the frosting onto the completely cooled cake. Use an offset spatula to spread it evenly over the top.

17. 17

    Garnish the frosted cake with sprinkles, slice, and serve.

Notes

The author recommends refrigerating the cake if snacking on it throughout the week. Bring it toward room temperature before serving for the best buttercream texture.

Nutrition per serving

• dessert
• cake
• baked
• funfetti
• birthday
• sprinkles
• vegetarian