Lucky Charms Funfetti Cake with Cream Cheese Buttercream
Let them eat cake
I saw this cake on Instagram and could not stop thinking about it. Then I realized, “Hey, I could probably make this!” So I did. Hangry husband forgot the funfetti cake mix on the grocery list, so I adapted this recipe from Tasty and made my own! Separating the marshmallows from the grain cereal in the Lucky Charms is a fun activity for your spouse or your children and the reaction from this cake is sure to bring smiles and laughter. I presented my nephew with this colorful creation for this eighth birthday and his eyes were aglow, his toothless smile wide. I hope you and your families enjoy it as much as we did.
Lucky Charms Funfetti Cake
Hangry Timer: 3 hours
Feeds: 10
Cost: $20
What you need:
Vanilla Cake
1 ½ cups Buttermilk (you can use yogurt or sour cream as substitutes)
2 tsp. Vanilla Extract
½ cup Vegetable Oil
4 cups All Purpose Flour, or Cake Flour
2 tsp Baking Powder
1 ½ tsp Kosher Salt
1 tsp Baking Soda
2 cups Granulated Sugar
½ cup Light Brown Sugar, lightly packed
1 cup Unsalted Butter, 2 sticks, room temperature
4 large Eggs
4 large Egg Yolks
½ cup Lucky Charms wheat pieces, crushed
½ cup Rainbow Sprinkles
VANILLA FROSTING
2 cups Unsalted Butter, 4 sticks, room temperature
1 lb Cream Cheese
Kosher Salt, a pinch
2 cups Powdered Sugar
Lucky Charms marshmallows for decoration
What to do with it:
In a medium bowl or liquid measuring cup, combine the buttermilk (or yogurt/sour cream), vanilla extract, and vegetable oil. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
Preheat the oven to 350°F. Spray 3 9-inch round cake pans with nonstick spray. (I only used two layers for the cake, and used the third for cake pops.)
Add ½ cup of sprinkles and gently fold into the batter with a spatula until well-incorporated.
Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Sprinkle the crushed wheat pieces on top of the frosting. Place the next layer of cake on top of the frosted layer, and spread frosting on top and lightly frost the entire outside of the cake to create a thin crumb coat.
Chill the cake in the refrigerator for 20 minutes.
Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Smooth the top of the cake with the spatula.
Place marshmallows all over the cake covering it in a random marshmallow pattern, or any pattern you like! Store in an air tight container in the fridge and remove at least an hour before serving.
Enjoy!
To make cake balls, combine the remaining icing and sheet cake together in a bowl and mix together with your fingers. Form into balls, refrigerate, and then dip in melted chocolate. Delish!
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