Funfetti Birthday Cake with Warm Almond Cream Glaze

Funfetti Birthday Cake with Warm Almond Cream Glaze

Whew, we partied hard for Kade’s 12th birthday!! Three celebrations meant three cakes ((well, store-bought cupcakes once)). I really loved how yummy and simple this pretty funfetti cake was — thanks to using my pre made cake mix ((recipe HERE)).

imageHaving a pre-mixed homemade cake mix on hand is one sure way of never missing the opportunity to “properly” celebrate a happy moment ((which I have been guilty of several times)). And really, there is just something about a homemade cake, it brings “special” to any occasion!

imageThe addition of rainbow nonpareils ((or jimmies or sprinkles — whatever you may call them)) to my basic vanilla cake mix just screams birthday party!

image

This sprinkles are so pretty, I added them to the batter & the top.

image

I baked it for 38 minutes on 350° — the smell that filled the kitchen and overflowed into all of the corners of my home – heavenly sweetness. Kade walked in the door from youth group and knew – “momma made my cake!”. Gracie was excited too ((hahha)).

image

I couldn’t leave this cake alone – even though it is so pretty just like this! I had to add a simple warm almond cream glaze. 

Homemade Funfetti Birthday Cake with Warm Almond Cream Glaze
A perfectly moist & fluffy classic yellow cake bumped to the next level with a hefty sprinkle of rainbow nonpareils and a thick glaze of warm almond cream glaze. A cake worthy of the celebrations it will be served at!!
Write a review
Print
5004 calories
889 g
386 g
143 g
53 g
89 g
1633 g
3229 g
608 g
6 g
44 g
Nutrition Facts
Serving Size
1633g
Amount Per Serving
Calories 5004
Calories from Fat 1258
% Daily Value *
Total Fat 143g
220%
Saturated Fat 89g
444%
Trans Fat 6g
Polyunsaturated Fat 7g
Monounsaturated Fat 37g
Cholesterol 386mg
129%
Sodium 3229mg
135%
Total Carbohydrates 889g
296%
Dietary Fiber 10g
40%
Sugars 608g
Protein 53g
Vitamin A
99%
Vitamin C
2%
Calcium
123%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Dry Ingredients:*
  2. 2-3/4 c all purpose flour
  3. 1 t salt
  4. 2-1/2 t baking powder
Wet Ingredients
  1. 1-4 oz box of vanilla flavored instant pudding
  2. 2 c milk
  3. 1-1/2 c sugar*
  4. 2/3 c softened butter
  5. 2 t vanilla
  6. 1/4 c rainbow sprinkles, plus several extra teaspoons for the top
Warm Almond Cream Glaze
  1. 1 1/2 c powdered sugar
  2. 1 T butter, melted
  3. 1 scant pinch of sea salt
  4. 1-2 t almond extract
  5. whipping cream, added in 2 teaspoon increments until desired thickness is obtained
Instructions
  1. Preheat oven to 350°. In a medium mixing bowl, combine dry ingredients. Mix with a fork until evenly incorporated.
  2. In another medium mixing bowl, combine pudding & milk. Mix until smooth. Add sugar, softened butter and vanilla to the pudding mixture.
  3. Once the wet ingredients are well combined, add the dry ingredients to the wet. Stir vigorously until lumps are gone. Gently fold in 1/4 c of rainbow sprinkles. Be careful not to over mix - the sprinkles tend to "bleed" in the cake batter.
  4. Pour the cake batter into a prepared 9"x13" baking dish ((I like to spray with Baker's Joy and line with parchment paper and then spray with Baker's Joy again)).
  5. Sprinkle a few teaspoons for rainbow nonpareils on top of the cake batter & place the cake into the preheated oven for 38-40 minutes, or until center is set.
  6. While the cake is baking, prepare the Warm almond Cream Glaze in a small mixing bowl by adding all of the ingredients ((except the whipping cream)) and stirring to combine. Add whipping cream in 2 teaspoon increments stirring until smooth between additions. Continue adding cream until desired thickness is reached. Set aside until time to pour over the cake.
  7. Once center is set, remove from oven. Let the cake sit for 10 minutes before pouring the warm almond cream glaze over the warm cake. ((Optional)) I sprinkled a few more dashes of rainbow nonpareils on top of the glaze - just because.
  8. Allow to rest for 5-10 minutes before serving.
Notes
  1. *If you are using Food for a Year's homemade cake mix, omit the dry ingredients and the sugar and replace them with 4-1/2 c premixed homemade cake mix. ((Link in the body of this post))
beta
calories
5004
fat
143g
protein
53g
carbs
889g
more
Food for a Year: https://foodforayear.com/
IMG_3349

Interested in more ways to use my pre-made cake mix? Try is out on these ((PEACH COBBLER CAKE)) ((CHOCOLATE CHIP CHEESECAKE CAKE)) or ((CHOCOLATE CHOCOLATE CHIP CAKE)) recipes.



In true show & tell form: "I am open for questions & comments"