Funfetti Cake Butter
Funfetti birthday cakes are whimsical and nostalgic. Funfetti butter lets you enjoy that same fun anytime with a dreamy, spreadable condiment.
Ingredients
- 410 grams White Vanilla Cake, (about 3 cups, finely ground)
- 6 tablespoons Sweetened Condensed Milk (130 grams)
- 10 tablespoons Unsalted Butter, room temp, cut in 10 pieces
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 2 tablespoons Rainbow Sprinkles
Instructions
- Pulse cake in a food processor until finely crumbled, about 10 1–second pulses. Add sweetened condensed milk, butter, vanilla, and salt to cake. Process until smooth and thick, about 1 minutee, scraping down sides and bottom of container half way through.
- Transfer cake mixture to a large mixing bowl. Add sprinkles; with a rubber spatula, fold funfetti butter until sprinkles are evenly distributed. Transfer to an airtight container; store in the refrigerator for up to 2 months.
Notes
- Bake the cake according to the instructions on the boxed cake mix. Let the cake cool fully before making the funfetti butter.
- This recipe uses about half of one boxed cake mix. The recipe was tested using “Betty Crocker White Cake”, but any vanilla flavored cake from any similar brand will work. White cake will provide the best color contrast with the rainbow sprinkles. Different brands may vary slightly, so it is important to weigh the cake.
- If you do not have a kitchen scale, after pulsing the cake in a food processor in step 1 of the recipe, the cake will measure about 3 cups (not packed).
- Leftover cake can be wrapped tightly and frozen; or frosted and eaten as is; turned into cake pops; toasted and crumbled into a garnish; or perhaps best of all, just double this recipe and use all of it.
- Funfetti butter can be frozen in an airtight container for up to 6 months.
- If using salted butter, omit the added salt in the recipe.
- The recipe can be made gluten–free by using a gluten–free cake mix.