CONFETTI CAKE
INGREDIENTS FOR CAKE:
- 9 tablespoons of unsalted butter (softened)
- 3 cups of granulated sugar
- 1 cup of neutral cooking oil (use canola, vegetable or avocado oil)
- 4 teaspoons of vanilla extract
- 4 cups and 2 tablespoons of all purpose flour
- 4 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of table salt
- 1 1/2 cup of milk
- 9 large egg whites (room temperature recommended)
- 1/2 cup of sprinkles
INGREDIENTS FOR BUTTERCREAM:
- 1 lb (pound) of unsalted butter (softened to room temperature)
- 1/4 teaspoon of salt
- 6 cups of powdered sugar
- 6 tablespoons of heavy cream
- 2 teaspoons of vanilla extract
INSTRUCTIONS FOR CAKE:
- Preheat oven to 350°F and prepare three 8 inch round cake pans by greasing and flouring (make sure to shake off excess flour) and lining the bottoms of each pan with a round of parchement paper.
- In a stand mixer (or an electric hand mixer), beat butter on medium low speed until creamy.
- Add sugar and oil and beat until all ingredients are well-combined and creamy.
- Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
- In a seperate, medium-sized mixing bowl, whisk together your flour, baking powder, and salt.
- Measure out your milk. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next. Pause occasionally to scrape down sides and bottom of bowl.
- In separate mixing bowl (use a clean, dry, and grease-free bowl, use glass or metal), combine your egg whites and stir with an electric mixer, gradually increasing speed from low to high and continuing to beat on high-speed until stiff peaks form.
- Add egg whites and sprinkles to the batter. Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
- Evenly divide cake batter into prepared pans.
- Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking. Cakes will be a light golden brown when done baking.
- Remove cakes from oven and allow to cool for 15 minutes. Run a butter knife around the inside rim of each pan and carefully invert each onto a cooling rack.
INSTRUCTIONS FOR BUTTERCREAM:
- Place butter in the bowl of a stand mixer in a medium-sized mixing bowl. Use the paddle attachment or an electric mixer to beat butter on medium-speed until smooth and creamy.
- Add salt and beat again for about 20 seconds.
- Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
- One Tablespoon at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
- Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are well-combined.
- ransfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin “crumb coating” around the entire cake.
- Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake. For more detailed decorating instructions, see my post on how to decorate a cake.