There is nothing that puts a smile on my face more than my daughter and rainbow sprinkles. That's why my daughter and I got on it this weekend and made this oh-so-pretty confetti cake! Confetti, funfetti, it's all the same thing. It means SPRINKLES, and lots of them too! We're talking, I bought a whole container of rainbow sprinkles specifically to use in and on this cake. And let's just say, I am not disappointed.
Of course, by saying my daughter helped me, it really means that she stood on the chair in the kitchen, dumping things into the bowl and sticking her cute little fingers into everything sweet she could manage. But you know what? It's helping her with her math and we're growing and learning together. One cake at a time.
How does one go about making a lighter cake though? Well, it all starts with a few handy swaps. I've cut the sugar down by about half by swapping it for one of my favorite natural sweeteners and even a brown sugar/sweetener blend. This gives the cake the sweet without the quite-so-high sugar content. I also used alight butter in the cake (not the frosting!), along with reduced fat milk and greek yogurt.
The frosting is also using a sugar-swap. I happened to come across a sugar substitute for confectioners' sugar a couple months back and I have to say that I have had so much fun playing around with it.
Yummm. One of the things that I love most about this cake (besides everything) is that it is fit for storage in the fridge or on the counter. Plus, it's actually pretty easy to make and doesn't take all that much time either, which is rare for any from scratch cake!
TheSkinnyFork.com An easy 'from scratch' funfetti cake that's loaded up with rainbow sprinkles and not with guilt! It's so pretty you'll almost hate to eat it. ...Almost. Prep Time: 20 Minutes • Cook time: 30 Minutes
Servings: • Serving Size: 1 Slice of Cake • Calories: 366 • Fat: 18 g • Saturated Fat: 11 g • Carb: 52 g • Fiber: 1 g • Protein: 5 g • Sugar: 31 g • Sodium: 202 mg
• 1 2/3 C. All-Purpose Flour
• 1/2 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Sea Salt
• 1/2 C. (1 Stick) Unsalted Light Butter, Melted
• 1/2 C. Sugar
• 1/4 C. Natural Sweetener (Baking Blend)
• 2 Tbsp. Brown Sugar/Natural Sweetener Blend
• 1 Whole Large Egg
• 1/4 C. Plain Fat-Free Greek Yogurt
• 3/4 C. Reduced Fat Milk
• 1 Tbsp. Vanilla Extract
• 2/3 C. Rainbow 'Jimmies' Sprinkles Buttercream Frosting:
• 1/2 C. (1 Sticks) Unsalted Butter, Softened
• 1 1/2 C. Sugar Substitute Confectioners' Sugar
• 2 tbsp.. Heavy Cream
• 1 Tsp. Vanilla Extract
Preheat the oven to 350 degrees F. and light coat the inside of a 9" springform pan or baking pan with non-stick baking spray. Set aside. In a medium bowl, whisk together the 1 2/3 C. flour, 1/2 Tsp. baking powder, 1/2 Tsp. baking soda, and 1/2 Tsp. sea salt. In a large bowl or the base of stand mixer with the whisk attachment, whisk together the 1/2 C. melted butter, 1/2 C. sugar, 1/4 C. natural sweetener, and 2 Tbsp. brown sugar/sweetener blend. Whisk in the egg, 1/4 C. greek yogurt, 3/4 C. milk, and 1 Tbsp. vanilla until well combined. NOTE: Your mixture may look strange and separated at this point. Don't worry! It all comes together. Slowly add the dry ingredients into the wet until just combined. Add in the 2/3 C. sprinkles and just barely stir. Do not over mix or the colors of the sprinkles will bleed. Pour the batter out into the prepared baking pan and place in the oven to bake for 20 minutes. Cover lightly with foil and continue to cook for another 12-15 minutes or until an inserted toothpick comes out clean. Remove from the oven once done and allow to cool completely. When the cake has cooked, beat together the 1/2 C. softened butter on medium speed for about 3 minutes or until smooth and creamy. Add in the 1 1/2 C. sugar substitute confectioners' sugar, 2 Tbsp. heavy cream, and 1 Tsp. vanilla extract. Increase the speed to high and continue to beat for about 3 more minutes. Use to frost the cooked cake and decorate with more sprinkles if desired!
Nutritional Claims: Low Potassium, Kidney Friendly, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free