Oona's Funfetti Smash Cake + Cupcakes (one batch)
Tools + Supplies
2 9-inch cake pans
stand mixer with whisk and paddle attachments
icing bag with filling tip and star tip
icing spatula and lazy susan cake wheel
3.75 cups all-purpose flour
2.25 tsp baking powder
1.5 tsp baking soda
2.5 cups granulated sugar
6 egg whites
1.5 tbsp vanilla bean paste
2 vanilla beans
1.5 cup sour cream
.75 cup canola oil
1 cup milk
heavy cream, cream cheese, powdered sugar, and vanilla for frosting
Preheat oven to 350.
Spray cake pans with oil.
In a medium bowl, combine flour, baking powder, and baking soda.
In stand mixer with paddle attachment combine sugar, eggs, seeds from vanilla beans, and vanilla extract. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add milk.
Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter.
Fold in sprinkles, slowly adding until you have as many as you'd like. I didn't measure, but used LOTS of sprinkles.
Divide batter into cake pans and cupcake liners, filling 2/3 of the way. Bake cupcakes for about 25 minutes cakes for 30-35 minutes, when an inserted knife comes out without batter..
Let cakes cool on cooling rack for at least 45 minutes before decorating.
For icing, make whipped cream cream cheese icing.
Assemble cake: cut off very outer crusty part of the cake, and level it off if it's rounded at the top. Spread frosting on top of first layer of cake, about .5-.75 inch. Then spread about 2-3 tsp of passionfruit curd on top of frosting layer. Put the second layer on, and spread frosting on top. With icing bag, go around the outside, filling in any holes. Then smooth it out with an icing spatula.
Assemble cupcakes: fill cupcakes with passionfruit curd using an icing bag and fill tip. Then put frosting on top with the star tip. Top with sprinkles.