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)).
Having 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!
This sprinkles are so pretty, I added them to the batter & the top.
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)).
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.
- Dry Ingredients:*
- 2-3/4 c all purpose flour
- 1 t salt
- 2-1/2 t baking powder
- 1-4 oz box of vanilla flavored instant pudding
- 2 c milk
- 1-1/2 c sugar*
- 2/3 c softened butter
- 2 t vanilla
- 1/4 c rainbow sprinkles, plus several extra teaspoons for the top
- 1 1/2 c powdered sugar
- 1 T butter, melted
- 1 scant pinch of sea salt
- 1-2 t almond extract
- whipping cream, added in 2 teaspoon increments until desired thickness is obtained
- Preheat oven to 350°. In a medium mixing bowl, combine dry ingredients. Mix with a fork until evenly incorporated.
- In another medium mixing bowl, combine pudding & milk. Mix until smooth. Add sugar, softened butter and vanilla to the pudding mixture.
- 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.
- 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)).
- 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.
- 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.
- 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.
- Allow to rest for 5-10 minutes before serving.
- *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))