As promised, I made cake! And it has 8 9 sticks of butter. But please, keep reading.

Last year’s Anniversary Cake was a mistake.  Not because it left us in a sugar coma for 6 days, but because it set the bar WAY too high for all future anniversaries. I mean, how could I live up to a 7 layer s’more cake? No, really, I honestly had no idea how I could. Or if I would.

I thought about maybe just doing a simple oatmeal chocolate chip cookie. Or maybe just brownies. But those scream potluck or post soccer game snacks. This is our anniversary, a celebration. Celebrations need cake, it’s science.

If you follow me on twitter or instagram, you KNOW I have a SERIOUS sprinkles addiction (I don’t mean the chain cupcake place), I mean, the sugary crunchy things you dump on top of ice cream sundaes, ya those.  I’m obsessed. So when this box came in the mail, I just about pee’d my pants (which is par-for-the-course these days since my post pregnancy-I never did kegels-bladder).

I second I opened the box from Wilton, I knew I needed to bedazzle the heck outta this years anniversary cake, but with sprinkles not sparkly craft gems. Tangent Happening… NOW! –> Bedazzling reminds me of puffy paint, which reminds me of third grade. Which reminds me of a hideous outfit my mom puffy painted AND bedazzled (shoes included) for me to wear for 3rd grade pictures. That’s before I was home schooled. It’s all starting to make sense to you now, huh?!?! Puffy paint, bedazzler, home school… I basically learned to bake to bribe people to be my friend. KIDDING (not really). Thank you Jon for loving me and marrying me, despite my lack of fashion and my home school-ish tenancies (AKA, I’m sometimes social awkward).

This reminds me of a bedazzled puffy painted shirt I'm sure I wore sometime around 1989.

As Jon and I have looked back on these 8 years, we’re completely humbled. Amazed. And excited. We’ve both learned so much, about life in general. About each other. And about our newest adventure; parenting. We’ve been amazed by each other’s ability to adapt, sacrifice, love, and serve. And we’re super excited for our future. We’re scared a bit too (naturally) it’s unknown. I love being married, but mainly, I love being married to Jon. I hope and pray our little girl will marry a man that treats her like Jon treats me. That would make my mommy heart swell with happiness. From the bottom of my heart, I love you Jon Mestas and look forward to another 8 years, and then another and another.

Taken on June 13, 2003. We actually used this picture for our save the date cards.

9 years later, almost to the day.. We took this just last weekend on our anniversary vacation up in San Francisco.

So this cake, it’s no joke! Like I said, it has 8 sticks of butter that are spread through out the cake, and 2 different types of frosting. It’s meant to be shared and will probably serve at least 20 people. It’s an awesome cake to make for a large party, shower, or special occasion. But for a random Wednesday night when you have a craving for cake, ya, this might not be the one for you. Here are some notes on the cake:

1. The buttermilk cake recipe can easily be cut into half. Use 8 inch round cake pans and make 3 layers if you half the recipe.
2. For the frosting, you can make half of each recipe, but I am not sure if you’ll have enough frosting. I’d actually just make all of the frosting and freeze what you don’t use (or make a small batch of cupcakes to use it on). I freeze frosting all the time and whip it for just a second once it’s thawed and it’s good to go.
3. Leave the assembled cake at room temperature. There is no need to refrigerate it, it will actually make the frosting really firm ( because of all the butter) and not as tasty.
4. You can make the cake itself ahead of time, freeze it, and just thaw it before adding the frosting. That’s what I did!
5. I used a different type/color of sprinkle for each layer: rainbow jimmies, rainbow nonpareils, rainbow chip crunch (I used this for 2 of the layers), and pastel jimmies. Use any sprinkles you want inside of the cake.
6. Almond extract is a secret little ingredient (not secret actually) to making things have that ‘cake batter’ flavor. That’s why I added it to the buttermilk cake and the cake batter frosting.  It’s not strong, but it just adds another level of flavor.

I had cake for dinner 2 nights in a row last week, I couldn’t help it, it smelled sooooo good and after 1 bite I NEEDED more!  And then we went on vacation and I ate my weight in ice cream sundaes from Ghirardelli.  So today for our actual anniversary we’re both detoxing.  We’re so wild and crazy.  Who knows, maybe we’ll even stay awake past when the street lights come on?  Nah, I doubt it.

Bedazzled Funfetti Celebration Cake

Bedazzled Funfetti Celebration Cake


    Buttermilk Cake:
  • 10 eggs
  • 4 tsp vanilla extract
  • 2 tsp almond extract
  • 2 1/2 cups buttermilk
  • 6 cups cake flour
  • 4 cups sugar
  • 9 tsp baking powder
  • 1 tsp salt
  • 4 sticks (1 lb) unsalted butter, at room temperature
  • 1 1/4 cups sprinkles (you can eye-ball this measurement)
  • Vanilla Buttercream:
  • 3 sticks unsalted butter, softened
  • 6-7 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • Whipped Cake Batter Frosting:
  • 5 tbsp flour
  • 1 cup milk (I used whole milk)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup sugar (granulated, NOT powdered)
  • 1 cup unsalted butter, room temperature
  • 1/4 tsp salt


Preheat the oven to 350 degrees.

Grease the bottoms and sides of five 9-inch round cake pans (using oil or non-stick spray). Line the bottom of each pan with a piece of parchment paper and grease the paper.

Mix the eggs, vanilla, almond and 1/2 cup of the buttermilk in a medium bowl with a whisk.

In a stand mixer bowl with a paddle attachment, combine the flour, sugar, baking powder, and salt, mix on low speed for about 10 seconds, just enough to blend the ingredients. Add in the butter and the remaining 2 cups of buttermilk with the mixer on low (add the ingredients slowly so the flour doesn’t go flying everywhere). Once it’s all been added, increase the mixer speed to medium and beat for about 2 minutes.

Then slowly add the egg mixture, scraping down the side of the bowl a couple of times and mixing only until thoroughly incorporated. Divide the batter into 5 bowls, add 1/4 cup of sprinkles to each bowl and fold the sprinkle sin gently. Don’t over mix of they’ll blend into the batter.

*If you’re only using 1 variety of sprinkles, there’s no need to divide them into 5 different bowls.

Bake the cake layers for 28-32 minutes, or until a toothpick inserted into the center comes clean (the cake begins to pull away from the sides of the pan when it’s just about done).

Remove form the oven and let the cake cool in the pans for 10 minutes; then carefully invert them onto wire racks, peel of the paper liners, and let cool completely before frosting and assembling. Use a sharp serrated knife and cut the ‘domes’ off of your cake layers to make them even and flat.

*This is when you can freeze the cooled cake layers for a later date. Just wrap the cooled cakes in plastic wrap and freeze.

To make the vanilla buttercream, put the butter in bowl of an electric mixer. Beat on medium (level 3 on my stand mixer) until pale and creamy, anywhere from 5-10 minutes. Reduce speed to medium (level 2); add sugar 1/2 cup at a time, mixing well. Add vanilla and salt. Raise speed to medium; beat until smooth, about 1 more minute.

*a few dashes of milk if you need to thin out the frosting.

To make the cake batter frosting, adding the flour and milk to a small saucepan and whisk until there are no lumps. Then turn the heat to medium and whisk it as it heats and thickens, stop whisking and turn off the heat when the mixture is very thick. Cool the mixture completely!

Add the vanilla and almond extract to the cooled flour mixture. Whisk until combined.

In your stand mixer bowl using a whisk attachment, whisk the butter and sugar until it’s light and fluffy. This will take about 2 minutes. Then add in the salt and the cooled flour/milk/vanilla mixture. Continue whisking on medium for about 15 minutes. Scraping down the bowl occasionally. The frosting is done when the texture looks like whip cream and doesn’t have any sugar granules when you taste it.

To assemble the cake, place 1 layer of the leveled cake on a cake plate/stand/serving platter. Add 1/6 of the vanilla butter cream, spread it to the edges, then place a layer of cake on top. Do this until you’ve added each cake layer. Use the rest of the vanilla butter cream to spread over the top and sides of the cake. Spread the cake batter frosting as the outer layer of frosting for the cake. Use as much or as little of this frosting as you want. I used all of mine, it’s too good NOT too!

Add sprinkles to the top, and voila, you’re FINALLY done! Now deserve a huge slice and a nap.

Buttermilk Cake Adapted from Sweetapolita via Sky High: Irresistable Triple Layer Cakes
Vanilla Buttercream adapted from my Perfect Party Cupcakes
Cake Batter Frosting adapted from The Pioneer Woman

Please eat me.

Remember, I was home schooled and am socially awkward and cakes talk to me. So I listen.