This adorable, colorful cake was made in celebration of my 27th birthday. Since I’m now well past the age to be concerned with my girlish figure, this cake is also rich and decadent. Two funfetti cake layers wrap a raspberry cheesecake filling in a celebratory hug. The white fudge frosting contains a whole pound of butter so you know it’s to die for. (Warning: You may actually die from consuming this much butter in one sitting.) Topped with my favorite candy, Starburst jelly beans, there’s not much more I could ask for on my old lady day! Plus use up leftover ingredients for some yummy peanut butter chocolate chip cookie sandwiches.
Here’s the cake on my mom’s dining room table with Chanticleer, an attractive rooster that we rescued from an antique fair may years ago. No history today. I’m going to rush off to enjoy my birthday! Instead I’ve included a step-by-step with pictures for assembling and decorating your own jelly bean flower cake. This design would also be cute for an Easter or Mother’s Day celebration!
Funfetti Jelly Bean Cake with White Fudge Frosting
Funfetti Cake (2 9” layers):
2 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2/3 teaspoon salt
1 cup unsalted butter, softened
2/3 cups granulated sugar
1 large egg, room temperature
2 large egg whites, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, room temperature (Sub with 3 teaspoons lemon juice or white vinegar plus enough milk to make 1 cup. Stir and let sit 5 minutes before adding to batter.)
1/2 cup rainbow sprinkles (Avoid nonpareils or little ball-shaped sprinkles. Jimmies or the thin stick-like sprinkles are less likely to bleed into your batter.)
Raspberry Cheesecake Filling (1 cup):
6 oz raspberries
2 teaspoons granulated sugar
8 oz cream cheese, softened
3/4 cup powdered sugar, sifted
1 teaspoon vanilla extract
White Fudge Frosting (4 cups):
2 cups butter
2 cups white chocolate chips
2-4 tablespoons powdered sugar, to taste
1 teaspoon vanilla extract
Preheat oven to 350°F.
Spray 2 9″ round cake pans with cooking spray. Cut circles of parchment paper to fit in the bottoms of the pans. Spray paper with cooking spray.
Whisk flour, baking powder, baking soda and salt.
In a separate bowl, beat egg whites until soft peaks form. (The Kitchn’s Visual Guide to Peaks.)
In a separate, large bowl, beat butter until smooth and creamy.
Beat in sugar until fluffy.
Beat in egg and vanilla.
Mix in 1/3 dry ingredients, followed by 1/3 buttermilk. Repeat with remaining dry ingredients and buttermilk.
Gently fold in egg whites and sprinkles.
Spoon batter evenly prepared pans.
Bake 20-25 minutes or until pick inserted in center comes out clean.
Allow cakes to cool in pans on wire rack for 5-10 minutes.
Turn cakes out onto racks. (Video: How to turn out cakes.)
Toss raspberries and granulated sugar.
In separate bowl, beat cream cheese, powdered sugar and vanilla.
Beat in raspberries. (This will mash them, distributing them evenly and dying your filling a pleasing pink!)
Continue to beat for 2-3 minutes after berries are incorporated.
If necessary to reach proper spreading consistency, add up to ¼ cup more powdered sugar. (It should not be too runny. It should fall off the beaters but not drip from them.)
Place butter and white chocolate chips in a saucepan.
Melt together over low heat, stirring occasionally.
After ingredients are fully melted, allow to sit 15 minutes.
Move mixture to fridge overnight or for at least 3 hours. (I went ahead and put the mixture in the bowl of my stand mixer.)
Remove from fridge about 30 minutes before you will prepare the frosting.
Beat 3 minutes or until light and fluffy.
Beat in vanilla and powdered sugar.
Put sturdiest layer on bottom. (No cracks or crumbling.)
Top with filling, reserving about ½ cup.
Spread filling carefully to just short of the edges of the cake.
Freeze for 30-60 minutes or until filling is well set.
Top with second layer of cake, pressing down gently to stick cake to filling.
Spread frosting first on top of cake and then on sides. (When frosting the top leave a shallow well in the center for reserved filling. This can be round or any cutesy shape your heart desires.)
Clean up blemishes with spatula dipped in hot water, cleaning spatula in between strokes.
Spread reserved filling into well.
Press jelly beans into sides of cake. You can go all the way up the sides if you like. I did the just bottom half in a wavy pattern. I pressed the jelly beans into the frosting sideways so that they would lay flat and be less likely to fall off.
To make the flower, I used the trenches from the previous step as a guide. I inserted the jelly beans into the frosting at an angle so my design would be more 3D. This ‘retaining wall’ also helped my cheesecake filling stay put on the top of the cake.
*I had some leftover frosting and filling. I simply combined the two and used them as a filling for peanut butter chocolate chip cookie sandwiches. (I use Betty Crocker’s recipe plus 2 cups semisweet chocolate chips.) Instant hit with the family! If you have decided not to decorate your cake with jelly beans, you can also use this mixture to decorate the cake by piping.