Cinderella Funfetti Pudding Cake
Hey it’s Nikki Christiansen (sister to Danielle)! I’m a fun, outgoing, athletic, baker who loves basically anything, especially food. With the new Cinderella movie out my little sister decided to have a Cinderella party, so of course I made a Cinderella cake! This cake is traditional homemade funfetti with white chocolate pudding in the center to make it super moist. Cinderella Funfetti Pudding Cake is delicious and looks great for all those princesses out there!
For the Cake:
- 1 cup milk, room temperature
- 4 large egg white, at room temperature
- 1 whole egg, at room temperature
- 2 teaspoons pure vanilla extract (if you can get clear so it doesn’t tint the cake if you want it really white otherwise either will work)
- ¼ teaspoon almond extract
- 2 ¾ cups flour
- 1 ½ cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- ¾ teaspoon salt
- 12 tablespoons unsalted butter or margarine cut into small squares
- ½ cup rainbow sprinkles or more depending on what you like
For the Pudding:
- 1 3.3 ounce package of white chocolate instant pudding
- 2 cups cold milk
For the Frosting:
- 1 cup solid white vegetable shortening
- 1 teaspoon almond extract (can use vanilla if you want, use clear if you want white frosting)
- 2 tablespoons milk or water
- 1 pound confectioners’ sugar (about 4 cups)
- 1 tablespoon Wilton Meringue Powder
- Pinch of salt (optional)
- Also I used silver sixlets found at party stores or wedding sections, shimmery sprinkles, a glass (plastic) slipper, and a tiara.
- Preheat oven to 350 degrees F. Grease and line with parchment paper 8 or 9 inch pans then sprinkle with flour.
- In a separate bowl combine the eggs, ¼ cup of the milk, vanilla and the almond extract and set aside.
- In a mixer combine the dry ingredients (flour, baking powder, sugar, salt) and stir for about 30 seconds.
- Add the butter or margarine and mix then add the remaining ¾ cup milk and mix on medium speed for about 2 minutes.
- Scrape the sides down and slowly add in the egg mixture and beat on medium speed for 3 minutes.
- Divide the batter into the two pans evenly. Tap the pans on the counter to help prevent air bubbles.
- Bake 25 – 35 minutes or when toothpick is inserted comes out clean and the cake is slightly pulling away from the edges.
- Let the cake cool 10-15 minutes before loosening the sides with a spatula and turned out onto a wire rack. Let cool completely. Before frosting put in fridge for about an hour. This makes frosting a little easier with less crumbs.
- Level the two cakes. Take the ½ cup of thick frosting and frost a wring on the top edge of the bottom piece of cake. Make the pudding and immediately pour onto the center of cake evenly only about ¾ cup so it won’t spill over the sides. Place the top of the cake gently on the bottom. Put in fridge for another 30 minutes to an hour for pudding to set.
- For the remaining frosting place a big spatula full on the top of the cake and without picking up the spatula gently press and spread the frosting over the top. Then doing the same technique with the sides. Decorate to your liking!
- Make according to package. Whisk milk and contents of package for about 2 minutes.
- Cream the shortening, flavoring and water together.
- Slowly add in the dry ingredients and mix on medium speed until they have been mixed thoroughly together and become creamy. If not creamy slowly add ½ teaspoon at a time more water.
- Take ½ cup of the stiff frosting and set aside. (if planning on dyeing the frosting another color this ½ cup won’t be seen so it won’t matter if it has color or not)
- With the remaining frosting add in about 5 teaspoons of water or until easily spreadable. Add in color if desired.
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