April 13, 2018

Funfetti Bundt Cake with Whipped White Chocolate Ganache Frosting

Name: Funfetti Bundt Cake with Whipped White Chocolate Ganache Frosting
Prep time: 20 min
Cook time: 42 min
Total time: 62 min
Yield: 14 servings
Ingredients: 2 cups all-purpose flour (measured properly); 2 Tablespoons cornstarch; 1 and 3/4 cups granulated sugar; 5 teaspoons baking powder; 1 teaspoon salt; 12 Tablespoons (1 and 1/2 sticks) unsalted butter (softened to room temperature1); 1 cup heavy cream (room temperature1); 6 large egg whites (room temperature1); 1 and 1/2 teaspoons Rodelle almond extract; 1 teaspoon vanilla extract; 1 cup sprinkles (not non-pareils); 8 ounces high-quality white chocolate (finely chopped2); 4 ounces heavy cream; 1 Tablespoon unsalted butter; 1/2 teaspoon Rodelle almond extract

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Classic white cake loaded with sprinkles and covered in a buttery white chocolate ganache.

Four. Years. FOUR. Four years longer than I ever expected to be a “food blogger,” and four years longer than I ever thought I would dedicate to something that was just a “hobby” and a “thing” I thought might be fun.

Exactly 4 years ago, I posted my first recipe: DeAngelis Family Easter Pizza.

And then a few weeks ago, I posted the same recipe, redone, rephotographed, and “re-branded,” because that title was getting it nowhere around the interwebs because amateur blogger Lynn had no idea what SEO was or how to title recipes so people may be able to find it.

FACE PALM.

Food blogging is now a side job, something I never thought I would have, and certainly something I didn’t think I would still be doing almost 2 years after having a kiddo. And we’re adding another kiddo to this crazy life in just a month?

I hope to see you, 5 year blogiversary!
#fingerscrossed #wecandothis

But today, we’re celebrating 4 years of Fresh April Flours bringing you all sorts of recipes. And what better way to do that than with SPRINKLES? And a giveaway?! This 4th birthday couldn’t get any better!

So before we get to the good stuff (a sprinkle-filled cake covered in some OMGoodness), I first want to say thank you. For reading, for baking, for sharing, for tasting, and for being the reason I keep doing this week after week.

Sharing my recipes is something I’ve become so passionate about and when I hear you’ve made a cake for a celebration or a side dish for a family gathering, it makes my heart happy. Deep down inside happy. So keep it up, friends! You all are my reason.

Now CAKE.

This is a cake you’ve seen before, but it’s disguised with lots of sprinkles. Sort of a food camouflage, but maybe the opposite? Because this show-stopping bundt cake will absolutely not blend in to any environment… Except maybe a unicorn birthday party.

But in that case, everyone looks for the cake, right? So you’ll be able to find this sprinklefied cake anywhere. Quite a looker, eh?

Like I said, this cake is something you’ve seen in my white layer cake and my red, white, and blue swirl bundt cake. This is my classic white layer cake, with a small tweak to make it work in a bundt pan.

Since we’re celebrating big time here today, you can read all about this cake’s whats and whys in the original recipe and why we’re changing things up just a tad for bundt pan purposes. Baking science is the best kind of science, but if you don’t agree, just carry on with the sprinkles.

What I want to focus most on today is the absolutely downright amazing frosting you’ll be topping your bundt cake with. We’re making white chocolate ganache, but we’re whipping it, because… Well…

One taste and you’ll see why.

We’ve made ganache here at FAF before, and we used it to fill the layers of a s’mores cake. Oh and we also used some leftovers in s’mores dip, so… Make that too.

Ganache is simple– it’s made of chopped quality chocolate, butter, heavy cream, and a tiny bit of almond extract.

Heated butter and heavy cream will do all the work in melting the chocolate, and you’ll be left with an incredibly buttery white chocolate mixture with the perfect touch of funfetti flavor thanks to the almond extract.

And we all know how much I love my almond extract. Shoutout to Rodelle for making my favorite kind! Psssst… They’re giving away the goodies today, too!

Unlike that chocolate ganache filling we used in our s’mores cake, we’re not keeping things silky smooth.

Instead, we’re going to whip our white chocolate ganache to make it sturdy, spreadable, and the perfect topping for a moist and tender cake with the heftiest dose of sprinkles… And of course, it makes itself completely available for more sprinkles.

What a kind little frosting, don’t you think?

How do we whip our white chocolate ganache? Easily. Only about 2-3 minutes with a mixer. Paddle or whisk attachment. Both will work just fine and you’ll be amazed to find that this mixture…

Turns into this dreamyyyyy business in just a few minutes. JUST LOOK AT IT.

And now that I have you drooling over this funfetti bundt cake, let’s talk giving away some goodies.

Thanks to my good friends at Rodelle, one lucky reader will receive a goodie box full of some of my favorite ingredients.

What you will win

A bottle of almond extract (so you can make this recipe along with all of these ones), a bottle of vanilla extract, a bottle of Baker’s extract, and a container of gourmet baking cocoa.

How to enter

Simply leave a comment on this blog post telling me your favorite dessert!

Details

This giveaway is open to the US and Canada and ends at 11:59pm on April 16th

As I said, thank you so much for reading and for staying around these parts for all these years. And if you’re new here, welcome! I hope you’ll stick around. I promise to always share the best of the best recipes, and never to have a shortage of sprinkles EVER.

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