Rainbow Chip Funfetti Layer Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Funfetti Cake:
  • 3 cups cake flour
  • 2 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup jimmie sprinkles
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter room temperature and cut into small cubes
  • 1 cup buttermilk, room temperature
  • ¼ cup sour cream, room temperature
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
For the Rainbow Chips:
  • 12 ounces white chocolate chips
  • 1 tablespoon heavy cream
  • 1 tablespoon vegetable oil
  • 4 food gel coloring of your choice
For the Rainbow Chip Frosting:
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 6 to 7 cups powdered sugar, sifted
  • 1 tablespoon vanilla extract
  • pinch of salt
For Assembling the Rainbow Chip Funfetti Layer Cake:
  • Confetti sprinkles
  • Rainbow Chips
For the Drippy Ganache:
  • 6 ounces white chocolate
  • 1 to 2 tablespoons heavy cream
  • 1 table spoon vegetable oil
  • food gel coloring
Instructions
To make the Funfetti Cake:
  1. Preheat oven to 350 degrees F. Grease 3 8-inch cake pans with baking spray, set aside.
  2. Whisk the flour, sugar, baking powder, and salt in the bowl of a stand mixer. In small bowl toss the jimmie sprinkles with 1 to 2 tablespoons of the dry ingredients, set aside.
  3. With a paddle attachment mix the dry ingredients on a low speed. Add the butter, a few cubes at a time, followed by the buttermilk. Raise speed to medium-high and beat until evenly moist and the batter looks like a fluffy. About 1 to 2 minutes. Scrape down the sides and bottom of the bowl.
  4. In another small bowl whisk together the sour cream, eggs, and vanilla. With the mixer's speed on low (stir), add the egg-mixture to the batter in 3 batches, beating well after each addition.
  5. Add in the jimmies and let the mixer stir them into the batter for 5 to 10 seconds. Fold the batter by hand a few times to evenly distribute the sprinkles and scrape the sides and bottom of the bowl down.
  6. Divide the batter evenly into the cake pans and bake for 25 to 30 minutes, rotating halfway. A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
  7. Let the cakes rest in the cake for 5 minutes before inverting them onto a wire rack. Cool completely before assembly or storage.
To make the Rainbow Chips:
  1. Prep a large baking sheet with a silicone mat or parchment paper, set aside.
  2. Use a double boiler to melt the white chocolate and heavy cream. Once melted add the oil and divide the melted chocolate into four small bowls. Adding the vegetable oil prevents the white chocolate from seizing when you add the food gel. Add the food gel, mixing to combine.
  3. Pour the colored chocolates onto the prepared baking sheet. Use an offset spatula to spread each color into a rectangular shape. Refrigerate the pan for 15 to 20 minutes. Remove from the fridge and chop the rainbow chips into tiny pieces. Refrigerate until you are ready to use.
To make the Rainbow Chip Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attach, beat the butter until light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl, add the cream cheese, and beat until lump free and creamy, another 2 minutes.
  2. With the mixer's speed on low, gradually add the powdered sugar, 1 cup at a time, beating on medium-high after each addition. Add the vanilla and salt. Scrape the bowl as needed. Reserve 1 to 2 cups of the frosting. Add half of the rainbow chips to the remaining frosting.
To Assemble the Rainbow Chip Funfetti Layer Cake:
  1. Cover a large piece of cardboard with parchment paper. Spread some of the plain frosting ½ inch thick 1-inch wider than the circumference of the cake. Add the first layer one. Spread the rainbow chip frosting onto the cake layer, followed by the second layer. Spread more rainbow chip frosting and top with the final layer. Use a bench scraper to scrape off the excess frosting on the base. Place in the freezer for 15 minutes to firm up the cake. Do a crumb coating with the reserved plain frosting. Chill for 10 minutes. Frost with the rainbow chip frosting and chill a final 10 minutes. While the cake is chilling, make the drippy ganache.
To make the Drippy Ganache:
  1. Melt the white chocolate and heavy cream. Add the oil followed by the desired food gel coloring. Fill into a piping bag and drip onto the top portion of the cake. Pipe a ring of ganache on the top of the cake, press a cake board onto the top of the cake. Press to secure the ganache to the cake. Invert the cake and peel the parchment paper, creating a smooth smooth top.
  2. Finish the cake with more sprinkles.
Notes
Cake recipe adapted from Love and Olive Oil, Frosting recipe adapted from Sally's Baking Addition
Recipe by Layer Cake Parade at http://layercakeparade.com/rainbow-chip-funfetti-layer-cake/