Whole Wheat Funfetti Cake

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Whole Wheat Funfetti Cake

Whole Wheat Funfetti Cake

The Food Nanny

Category

Dessert

Time:

35–45 min (not including cooling and frosting the cake)

Bake:

350˚F

Makes: 2 - 9" round cakes Or 1 - 9" x 13 Pan

Whole Wheat Funfetti Cake

Ingredients

    Cake

    • 2 cup sugar (440g)
    • 8 oz OR 1 cup soft butter
    • 4 eggs
    • 1 Tablespoon vanilla
    • 1 teaspoon almond
    • 1 cup sour cream
    • ¼ cup sourdough discard (*optional)
    • 1 cup milk
    • 1 teaspoon baking powder (5g)
    • ½ teaspoon baking soda (3g)
    • 1 teaspoon salt (5 g)
    • 2 cup Whole Wheat Kamut flour
    • ½ cup rainbow sprinkles (have to be Jimmy style sprinkles, nonpareils will NOT work) + ¼ cup white Kamut Flour to toss the sprinkles in before adding to the batter.

    Frosting

    • ¹/₃ cup butter room temperature
    • 4 oz. (½ cup) cream cheese room temperature
    • ½ teaspoon vanilla
    • ¼ teaspoon almond extract
    • 4 cups powdered sugar

    Directions

    1. Preheat the oven to 325° F.

    2. Grease two 9-inch round cake pans or 1 9”x13” cake pan with butter. Cut parchment paper to the size of the bottom of the cake pan. (I place my cake pan on top of the paper and draw a circle around the pan, then cut and place the paper inside the pan.) Grease again!

    3. In a large mixing bowl, add granulated sugar, soft butter, vanilla extract, almond extract and sour cream (*and sourdough discard if using). Mix until creamy.

    4. Next add 4 eggs, one at a time, stirring after each egg until the eggs are thoroughly incorporated and the batter is creamy.

    5. Next measure in the whole wheat Kamut flour, baking powder, baking soda and sea salt. Scrape down edges of the bowl and mix until just smooth.

    6. Slowly pour in the milk and mix until you have a smooth batter.

    7. Divide the batter evenly between the cake pans.

    8. In a separate bowl, measure in the ½ cup rainbow sprinkles and the ¼ cup Kamut Flour. Stir to coat sprinkles in flour, this will help the sprinkles stay dispersed throughout the cake and not just sink to the bottom.

    9. Evenly distribute sprinkle-flour mixture over cakes and use a spoon to gently stir in the sprinkles.

    10. Place cake(s) in the middle rack of your preheated oven and bake for 25 to 35 min or until a wooden skewer comes out clean with just a few crumbs attached.

    11. Allow cakes to cool in pans for 10 min, then invert cakes onto cooling racks. Allow cakes to cool completely before icing. Cakes can be wrapped airtight and stored in the freezer for up to 3 months.