I CAN’T DEAL GUYS. Last week Sunday, at 8:45pm and I immediately pulled out my laptop to start writing about how upset I was after last week’s Game of Thrones episode (#6). I won’t give any spoilers but my fragile heart broke in half and I’m so utterly nervous for tonight’s episode. I am just too fragile and this show will ruin me.
There was a time years ago – specifically, season 4 ep. 8 – when I forced myself to stop caring about whatever happened on the show. But something about this season has got me nervously sweating, squirming in my seat, and shouting/screaming at the TV every Sunday night. I tend to take inspiration as it comes to me and this season’s episodes have inspired me to make something a little celebratory in honor of our last episode of the year. And as finding inspiration for cakes on the internet goes, sometimes it doesn’t work and other times things just happen to fall into place. I’ve been a huge fan of Drake on Cake by Joy the Baker and this week came across another absolutely fun and hilarious Drake inspired cake.
I’d baked a fair share of cakes before, but always round and layered and never a sheet cake. I didn’t even have the right pan for it. I ended up making do with what I have in my kitchen, an 8×8 inch square pan that I usually use for things like brownies. There’s enough batter for a 9×9 inch pan so I ended up with a cake and two cupcakes to munch on while I finished the rest of the recipe. After my first time in the sheet cake rodeo, I’ve got to say that it’s… dare I say… more fun? I felt so much freedom with this recipe and most likely because it was incredibly easy to throw together. There’s no leveling the cake or using special spatulas and a rotating cake stand. You could even leave the cake in the pan, frost it, and serve as is! I get it now. I get the power of sheet cakes and why so many home bakers love it. And if we’re really being honest here, everyone can enjoy a delicious bite of cake, regardless of what it looks like.
Funfetti Cake with Black Cocoa Buttercream
Cake and frosting recipe adapted from Sugary Winzy.
2 1/4 cups cake flour
3 1/4 tsp baking powder
1/4 tsp salt
1 1/2 sticks (3/4 cup) unsalted butter
1 1/2 cups granulated sugar
3 large eggs
1 1/2 tsp vanilla extract
1 cup buttermilk
1. Grease and line a 9-inch x 9-inch pan with parchment paper. Preheat oven to 350°F.
2. In a bowl, whisk together the cake flour, baking powder, and salt.
3. In the bowl of a standmixer fitted with a paddle attachment, beat the butter until smooth. Add in the sugar and continue to beat until light and fluffy. Add in each egg one at a time, beating well after every addition. Add the vanilla as well.
4. Pour 1/3 of the dry ingredients followed by 1/2 of the buttermilk into the batter and mix until just incorporated. Repeat beginning and ending with the dry ingredients (dry ingredients, buttermilk, dry, milk, dry). Scrape down the sides of the bowl and make sure there is no dry flour stuck at the bottom.
5. Transfer the batter to the pan. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan.
Black Cocoa Buttercream
2 sticks (1 cup) unsalted butter, cubed and at room temperature
1/2 tsp salt
1 tbsp vanilla extract
1/4 cup milk
5 cups powdered sugar
1/2 cup unsweetened cocoa powder
1. Add all ingredients to bowl of a food processor. Whizz until smooth and well blended, approximately 1 minute or so. Scrape down the sides of the bowl and process again for a few seconds to make sure everything is incorporated.
2. Frost cake once completely cooled. For decoration, I used sprinkles and fondant and cookie cutters to cut out the letters, moon, and star shapes.