Chef notes
There's nothing more fun than the colorful, sprinkle-speckled cake known as Funfetti. But here the flavors of a classic tres leches takes it over the top. The moisture and deliciousness are unmatched. I love to enjoy this for celebrations!
Technique tip: Let the cake cool completely before you drench it with the soaking milk.
Swap option: Feel free to interchange the milks as needed. I love to use coconut milk, for example.
Ingredients
- 300 grams (2½ cups) all-purpose flour, sifted
- 200 grams (1 cup) granulated sugar
- 17 grams (2 teaspoons) baking powder
- 11 grams (1½ teaspoons) baking soda
- 3 grams (1 teaspoon) salt
- 240 grams (1 cup) whole milk
- 2 eggs
- 3 grams (1 teaspoon) vanilla extract
- 100 grams (1 stick) unsalted butter, melted
- 50 grams (3 tablespoons) hot water
- 100 grams (1/2 cup) multicolored sprinkles, plus more to garnish
- 1 (8-ounce can) evaporated milk
- 1 (8-ounce can) sweetened condensed milk
- 240 grams (1 cup) whole milk
- 3 grams (1 teaspoon) ground cinnamon
- 100 grams (1/2 cup) heavy whipping cream
- 25 grams (3 tablespoons) powdered sugar
- 3 grams (1 teaspoon) honey
- 25 grams (1/4 cup) minced pineapple
- 6 maraschino cherries, sliced, for topping
Preparation
For the cake:
1.Preheat your oven to 350 F and grease two deep 9- by 9-inch cake pan with a light amount of vegetable oil. Set aside.
2.In the bowl of a stand mixer with the whisk attachment, combine the flour, sugar, baking powder, baking soda and salt. Whisk together on low speed to form a homogenous mixture. Once that is complete, switch from the whisk to the paddle attachment.
3.Next, add the whole milk, eggs, vanilla extract and melted butter, and mix on medium speed until a thick batter forms.
4.While the mixer is running, slowly pour in the hot water until fully incorporated and the batter thins out. Fold in the sprinkles.
5.Pour the batter evenly between the two greased cake pans and bake in the preheated oven for 20 to 25 minutes. You should see the top crown slightly with no wobble, and a toothpick should come out clean if stuck into the middle.
6.Remove from the oven and set the cake tins on a wire rack. Let cool while you make the soaking liquid and whipped cream.
For the soaking liquid:
Combine the evaporated milk, condensed milk, whole milk and cinnamon in a small bowl and whisk together. After the mixture is mixed, use a fork to dock the cake with holes all over the surface. These holes are important, as they are what will allow the cake to absorb the milk. Pour half of the milk mixture directly into each cake, while still in the cake pans, making sure to pour slowly to let it absorb.
For the whipped cream topping:
Whisk the heavy cream with the powdered sugar, honey and minced pineapple until stiff peaks form. Set aside.
To assemble:
Spread the whipped cream over the top of the cake and top with a ton more sprinkles and the sliced cherries. Use a serving spoon to serve.
