Funfetti Loaf Cake
A funfetti loaf cake never fails to bring the party vibes. Follow this recipe, and you'll have a dessert that delights every single guest. No leftovers guaranteed!
Servings: 1 cake
Ingredients
Cake
- 220 grams unsalted butter
- 200 grams white granulated sugar
- 100 grams Greek yogurt 10% fat
- Zest and juice of 1 lemon
- 4 medium eggs
- 1 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 275 grams all-purpose flour
- 100 grams bake-stable sprinkles
Topping
- 1 batch mascarpone whipped cream
- Fresh strawberries
Equipment
- 25 cm loaf pan
Instructions
- Cream the butter and sugar together until light and fluffy. Add the Greek yogurt, lemon zest, and lemon juice, and mix until smooth.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Add the baking powder, baking soda, salt, and flour all at once and mix until you have a smooth batter. Stop mixing as soon as the dry ingredients are fully incorporated. Fold in 70 grams (2.5 ounces) of the sprinkles with a spatula.
- Pour the batter into the loaf pan and spread it evenly with a spatula. Bake the cake for 55–60 minutes at 350°F/175°C (conventional oven) until golden brown and fully baked through.
- After baking, let the cake cool in the pan for about 10 minutes. Then turn it out onto a wire rack to cool completely.
- Meanwhile, make the topping: add the heavy cream (unwhipped), vanilla sugar, and mascarpone to a bowl and beat on medium-high to high speed until thick and fluffy. Store the cream in the refrigerator until ready to use.
- Once the cake has completely cooled, decorate it with the mascarpone cream, the remaining sprinkles, and fresh strawberries.
Tips
Only add the whipped topping shortly before serving and once the cake has cooled completely. Because of the topping, the cake needs to be stored in the refrigerator, which can make the cake dry out a little.
How to store
Cakes without topping are best stored wrapped in aluminum foil or in an airtight container. This way, the cake will stay fresh for up to a week. Once topped with the whipped topping, the cake can be stored in the refrigerator for 2–3 days.