Homemade Funfetti Birthday Cake with Warm Almond Cream Glaze

• Vegetarian

• Baking & Spices

  • 2 3/4 cup All-purpose flour
  • 1 tsp Almond extract
  • 2 1/2 tsp Baking powder
  • 1 1/2 cup Powdered sugar
  • 1/4 cup Rainbow sprinkles
  • 1 tsp Salt
  • 1 scant pinch Sea salt
  • 1 1/2 cup Sugar
  • 1 4 oz box Vanilla
  • 2 tsp Vanilla

• Dairy

  • 3/4 cup Butter
  • 2 cup Milk
  • 1 Whipping cream

Found on foodforayear.com

Description

Ingredients

• 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

Directions

• 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 9x13 baking dish ((I like to spray with Bakers Joy and line with parchment paper and then spray with Bakers 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.