Roundup Record Tribune & Winnett Times -

Homemade Confetti Cake

 

October 14, 2020

This is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! - Courtney Rich, Highland, UT

Total Time

Prep: 30 min. Bake: 35 min. + cooling

Makes

16 servings

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Ingredients

• 1 cup unsalted butter, room temperature

• 1/3 cup vegetable oil

• 1-3/4 cups sugar

• 3 large eggs, room temperature

• 3 large egg whites, room temperature

• 1 tablespoon vanilla extract

• 3 cups cake flour

• 2 teaspoons baking powder

• 1 teaspoon salt

•1 cup buttermilk, room temperature

• 1/4 cup rainbow sprinkles

• 1-1/2 cups unsalted butter, softened

• 4-1/2 cups confectioners' sugar, sifted

• 3 tablespoons heavy whipping cream

• 2 teaspoons clear vanilla extract

• Soft pink paste food coloring

Directions

• Preheat oven to 325°. Grease a 13x9-in. baking dish. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.

• Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.

• For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add cream, vanilla and food coloring. Beat until light and fluffy, 5-7 minutes. Frost top of cake with frosting, and top with additional sprinkles if desired.

Nutrition Facts

1 piece: 823 calories, 47g fat (26g saturated fat), 138mg cholesterol, 279mg sodium, 97g carbohydrate (75g sugars, 0 fiber), 6g protein.

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