Description
A true celebration cake, through and through. This homemade confetti cake is made for special occasions like birthdays and holidays.
Ingredients
Units
Confetti Cake
- 420g cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 200g unsalted butter, room temperature
- 450g granulated sugar
- 1/2 cup canola or vegetable oil
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 4 eggs, room temperature
- 1 cup whole milk, room temperature
- 113g sour cream, room temperature
- 150g (3/4 cup) sprinkles, plus extra for decoration if desired
Cream Cheese Buttercream
- 1/2 cup egg whites, room temperature
- 250g granulated sugar
- 300g unsalted butter, cubed, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 8 ounce package cream cheese, room temperature
Instructions
- Confetti Cake: Preheat oven to 350°F. Grease and line 3-8″ cake tins with parchment paper.
- Sift or whisk together cake flour, baking powder, baking soda and salt in a medium bowl.
- In the bowl of a stand mixer, combine butter and sugar and whip on high until light and fluffy, scraping down the sides of the bowl as needed. About 5-7 minutes. Add oil and extracts and whip until incorporated.
- Add eggs one at a time on low, letting each fully incorporate before adding the next.
- On low, add 1/3 of the dry mixture. Once it’s almost mixed fully, add 1/2 of the milk. Repeat every other until just a few streaks of the flour remain.
- With a rubber spatula, gently fold in the last streaks of the flour with the sour cream and sprinkles by hand.
- Divide evenly among prepared cake tins. Bake for 30-34 minutes until the top springs back when touched and a toothpick comes out evenly.
- Let stand for 5 minutes before turning out on to a cooling rack to cool completely.
- Cream Cheese Buttercream: While cake is baking and cooling, add egg whites and sugar to the bowl of a mixer. Set over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously until the temperature reaches 160°F.
- Transfer the bowl to the stand mixer and whip on high until you have stiff peaks and the meringue is almost cool.
- Add one tablespoon of butter at a time, and let whip on high until a smooth mixture forms.
- Add vanilla and tablespoons of cream cheese at a time. Whip until fluffy.
- Assembly: Slice the top of the cakes for an a flat surface if desired. Spread the buttercream evenly across the two layers and the sides and top with an offset spatula or knife. Decorate as desired with sprinkles.
Notes
- Cake can be made in advance, wrapped in plastic wrap and foil and frozen
- Buttercream can be made in advance. Buttercream will harden when placed in the fridge. Leave on counter until room temperature and rewhip when ready for use. If the mixture is not coming together when whipping. Place a few spoonfuls in a microwave-safe bowl and microwave for a few seconds until melted. Add back into the mixing bowl and continue to whip. This will help to emulsify the mixture again, even if it is very odd!
Keywords: layer cake, celebration
