Funfetti Cake

Featured in:
S2E3: Hugs Can Be Deceiving

"Sometimes people just don't want to play with you, and that's okay."

— Suzanne —

"Sometimes people just don't want to play with you, and that's okay." — Suzanne —

The Episode

In "Hugs Can Be Deceiving," the arrival of the new inmate Vee sends ripples through Litchfield Penitentiary. A pivotal scene involves Vee baking a cake, a rare and treasured treat within the confines of the prison. The cake is not just a sweet indulgence but a symbol of Vee's ability to provide comfort and a sense of family, drawing in those who crave these feelings the most. She uses this cake to reconnect with Taystee, who shares a complicated and deeply emotional history with her. Flashbacks reveal Taystee’s past with Vee, highlighting moments where food and family were intertwined in their lives.

Vee's manipulative prowess is further displayed when she calls Suzanne to share the cake, tapping into Suzanne’s deep-seated need for acceptance and love. This moment is particularly poignant, recalling Suzanne’s painful childhood experiences of trying to fit in at a birthday party. Vee expertly uses Suzanne’s vulnerabilities to bind her closer, creating a loyal follower.

Funfetti Cake

A vibrant, sprinkle-studded cake with moist, fluffy layers and a rich, creamy chocolate frosting.

Ingredients

• For the Cake:

  • 2 1/2 cups all-purpose flour

  • 2 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup unsalted butter, softened

  • 1 1/2 cups granulated sugar

  • 4 large eggs

  • 1 cup whole milk

  • 2 tsp vanilla extract

  • 1/2 cup rainbow sprinkles

  For the Chocolate Frosting:

  • 1 cup unsalted butter, softened

  • 3 1/2 cups powdered sugar

  • 1 cup unsweetened cocoa powder

  • 1/2 cup whole milk

  • 2 tsp vanilla extract

  • Pinch of salt

Directions

Making the Funfetti Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

6. Gently fold in the rainbow sprinkles.

7. Divide the batter evenly between the prepared cake pans and smooth the tops.

8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

9. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Making the Chocolate Frosting:

1. In a large mixing bowl, beat the butter until creamy.

2. Gradually add the powdered sugar and cocoa powder, mixing well after each addition.

3. Add the milk, vanilla extract, and salt, and beat until the frosting is smooth and creamy. If the frosting is too thick, add a bit more milk; if it’s too thin, add more powdered sugar.

Assembling the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate or cake stand.

2. Spread a generous amount of chocolate frosting on top of the first layer.

3. Place the second cake layer on top and frost the top and sides of the cake with the remaining chocolate frosting.

4. Decorate with additional sprinkles if desired.