I made you a cake!
And it has red sprinkles inside and a red ribbon, which means it’s FESTIVE. Because, y’know, Valentine’s and stuff.
Although, if I’m being honest, which I obviously am because we’re internet BFFs, I’m really not a fan of Valentine’s Day.?Luckily Kyle isn’t either, so it works out.
Actually, on our very first Valentine’s Day together in college we had an evening Econ midterm. So we studied all day. And then took a two hour test. Which we rocked. Or at least did pretty okay on. Because we’re awesome.
You know what I AM a fan of, though? CAKE. SPRINKLES. FROSTING. So even if it’s good for nothing else, Valentine’s day gives me an excuse to make (and, you know, EAT) a whole cake and use up a bucket of red sprinkles that I
stole from the cafeteria my junior year of college acquired totally and completely legitimately.
And, you know, frou-frou and unlabeled assorted chocolates with mysterious fillings (because what is THAT about) and pink-ness aside, it’s always nice to tell the people you love that you love them. But really, we should do that every day of the year, yes? Yes.Print
- 3 oz. white chocolate (I used white chocolate chips since I didn’t have a baking chocolate bar on hand)
- 1.5 cups flour
- 1/2 cup + 1 Tbsp. sugar
- 2.5 tsp. baking powder
- 1/2 tsp. salt
- 5 Tbsp. unsalted butter, room temperature
- 2 egg whites
- 1/2 cup milk
- 1 tsp. vanilla extract
- 1/4 cup colored sprinkles
- 1 recipe vanilla buttercream frosting
- Melt white chocolate over a double boiler and set aside.
- Mix flour, sugar, baking powder, and salt together in a large bowl or stand mixer.
- Add room temperature butter to dry ingredients and beat to incorporate.
- Add 1/4 cup of milk to the mixture and mix to incorporate.
- In a separate dish, whisk egg whites and vanilla into remaining 1/4 cup milk.
- Add milk/egg/vanilla mixture to batter in 3 batches, mixing to incorporate between each addition.
- Add melted white chocolate and sprinkles to batter and mix to incorporate.
- Pour batter into greased and floured cake pan (I used two 6-inch rounds) or cupcake liners.
- Bake at 350 for 25-35 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Serve with vanilla buttercream frosting.
Slightly adapted from The Cake Bible by Rose Levy Beranbaum.