One year ago we decided to take a passion of ours and create this blog. We can’t believe a year has already passed! We have had so much fun sharing our creations with everyone and can’t wait to see what the next year brings.
Every birthday deserves a cake and if you know us we will take any excuse to bake something. Especially when it is just for fun. Growing up our favorite cake was funfetti with rainbow chip frosting (the boxed version). We decided to take our favorite childhood cake and create a made from scratch version of it. What we came up with was a cake that consist of moist funfetti cake layers filled with homemade marshmallow fluff mixed with Rice Krispies. After making this cake you will never make the boxed version again.
We frosted the outside of this cake with Vanilla Swiss Meringue Buttercream. The recipe below will make enough to fill and frost the cake. If you are just using it to frost the outside of your cake you can get by with making 1/2 of a batch. When staking the cake we highly recommend making a damn with your buttercream and then fill with the Marshmallow Rice Krispie Filling. This will keep the Marshmallow fluff from oozing out as you stack each tier.
We hope you enjoyed this recipe. If you give it a try we would love to know what you thought. Leave and comment below and don’t forget to tag us on Instagram @BasilandButtercream and hashtag #basilandbutterbream. Happy baking!
Funfetti Cake
Ingredients
- 2 cups flour
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cup unsalted butter room temperature
- 2/3 cup egg whites
- 1 cup buttermilk room temperature
- 1 tbsp vegetable oil
- 1 tsp vanilla
- 1/2 cup rainbow jimmies
Instructions
- Preheat oven to 350°F. Spray three 6 inch pans with cooking spray and line bottom with parchment.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together flour, sugar, baking powder and salt until combined.
- Cut butter into one inch cubes. With the mixer on low speed add the cubes of butter one at a time.
- Add the egg whites and continue ue to mix on low until incorporated.
- With the mixer still on low speed slowly pour in the buttermilk.
- Add the vegetable oil and vanilla and mix until fully combined.
- Stir in the rainbow jimmies.
- Divide the batter evenly between the three prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes and then transfer to a wire rack to cool completly.
Marshmallow Rice Krispie Filling
Ingredients
- 1/4 cup egg whites
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla
- 1/2 cup Rice Krispies
Instructions
- Place the egg whites, sugar and cream of tartar in a heat proof bowl. We prefer to use the metal bowl of our stand mixer.
- Fill a pot smaller than your bowl with a couple inches of water and bring to a boil. Once boiling turn down to a simmer and set the metal bowl on the pot to create a double boiler. Continuously stir the mixture until the sugar has fully dissolved and the egg whites are warm (about 3 minutes).
- Transfer the bowl to a stand mixer fitted with the whisk attachment and mix on high until the mixture holds stiff peaks (about 5-7 minutes).
- Add the vanilla and mix untill combined.
- Stir in the Rice Krispies
Vanilla Swiss Meringue Buttercream
Ingredients
- 3/4 cup egg whites about 6 large eggs
- 2 cups granulated sugar
- 3 cups unsalted butter at room temperature
- 1 tsp vanilla extract
Instructions
- Place the egg whites and sugar in a heat proof bowl. We prefer to use the metal bowl of our stand mixer.
- Fill a pot smaller than your bowl with a couple inches of water and bring to a boil. Once boiling turn down to a simmer and set the bowl on the pot to create a double boiler. Continuously stir the egg whites and sugar until the sugar has fully dissolved or the temperature reaches 160 degrees on a candy thermometer.
- Transfer the bowl to a stand mixer fitter with the whisk attachment and mix on high until the mixture holds stiff peaks, about 8-10 minutes.
- While the meringue is mixing cut the butter into 1 inch cubes.
- When the meringue forms stiff peaks continue mixing on high and add the butter one cube at a time. Once all the butter has been added mix in all the vanilla. After the vanilla has been added continue mixing on high for 5 minutes to create your silky smooth buttercream.
What frosting recipe did you frost the outside of the cake with?
Hi Danielle,
We used a Vanilla Swiss Meringue Buttercream for the outside. We’ll get that recipe linked shortly.