Funfetti Charlotte Cake

I have always loved the way a classic Charlotte Cake looks and was so excited to use this Charlotte Cake Pan to bake a cake that has that beautiful design but is easier to make than the original. This Funfetti Charlotte Cake is fun and festive with a delicious vanilla buttercream piped on top and lots of sprinkles. It's the perfect dessert to help you celebrate!

This cake is so easy to make. The batter comes together quickly and bakes in one pan. Vanilla buttercream can be whipped up while the cake bakes so that you're able to pipe it on top once it's cool. Rainbow sprinkles are added on top to make it even more fun!

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 350º F. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until well combined.

Add the egg whites and vanilla with the mixer on medium speed and scrape down the sides of the bowl as needed.

Add the sour cream and mix until combined. With the mixer on low, add in the flour mixture and milk. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Gently fold in the sprinkles, being careful not to overmix. Spray a 6 cup Charlotte Cake Pan with baking spray and gently add the batter to the pan.

Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool for 15-20 minutes in the pan before gently turning the cake out of the pan to cool completely on a cooling rack.

Cream the butter until smooth. With the mixer on low, slowly add in the confectioners sugar by the spoonful followed by the vanilla and cream.

Scrape down the sides of the bowl and mix just until combined. Cover the bowl with plastic wrap and chill until ready to use.

Once the cake has cooled, scoop the vanilla buttercream into a pastry bag fitted with an Ateco 869 or similar piping tip.

Hold the pastry bag directly above the cake and apply pressure to pipe stars until the entire center of the cake is filled. Top with sprinkles. Enjoy!

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