Confetti Cake

Confetti Cake

This confetti cake is a genuine celebration cake, perfect for special occasions like birthdays and holidays.

PREP TIME: 15 minutes
COOK TIME: 30 minutes
ASSEMBLY TIME: 25 minutes
TOTAL TIME: 1 hour 15 minutes
SERVING: 8 SLICES

Confetti Cake

• 420 grams cake flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 200 grams of unsalted butter at room temperature
• 450 grams of granulated sugar
• ½ cup canola or vegetable oil
• 1 tbsp vanilla extract
• 1 tbsp almond extract
• 4 eggs at room temperature
• 1 cup whole milk at room temperature
• 113 grams sour cream at room temperature
• 150 grams sprinkles plus extra for decoration if desired

Cream Cheese Buttercream

• ½ cup egg whites at room temperature
• 250 grams of granulated sugar
• 300 grams unsalted butter cubed, room temperature
• 227 grams of cream cheese at room temperature
• 2 tsp vanilla extract
• 1 tsp salt

INSTRUCTIONS

Confetti Cake:

1. Preheat your oven to 350°F and grease and line three 8-inch cake tins with parchment paper.
2. In a medium bowl, sift or whisk together the cake flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, combine the butter and sugar. Whip on high speed until light and fluffy, scraping down the sides of the bowl as needed. This takes about 5-7 minutes.
4. Add the oil and extracts to the butter mixture and whip until everything is well incorporated.
5. Add the eggs one at a time on low speed, allowing each egg to fully incorporate before adding the next.
6. On low speed, add 1/3 of the dry mixture to the mixing bowl. Once it’s almost fully mixed, add half of the milk. Repeat this alternating process until just a few streaks of flour remain in the batter.
7. With a rubber spatula, gently fold in the remaining streaks of flour along with the sour cream and sprinkles by hand. Divide evenly among the prepared cake tins.
8. Bake for 35 minutes until the tops of the cakes spring back when touched and a toothpick comes out clean.
9. Allow the cakes to stand for 5 minutes before turning them out onto a cooling rack to cool completely.

Cream Cheese Buttercream:

1. While the cake is baking and cooling, combine egg whites and sugar in the bowl of a mixer.
2. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously until the temperature reaches 160°F.
3. Transfer the bowl to the stand mixer and whip on high speed until you have stiff peaks and the meringue is almost cool.
4. Add one tablespoon of butter at a time, allowing it to whip on high until a smooth mixture forms.
5. Gradually add tablespoons of cream cheese, along with vanilla and salt. Whip until fluffy.

Assembly:

1. If desired, slice the tops of the cakes to create a flat surface.
2. Evenly spread the buttercream across the two layers and on the sides and top of the cake using an offset spatula or knife.
3. Decorate as desired with sprinkles.

Notes:

• The cake can be made ahead of time. Wrap it tightly in plastic wrap and foil, then freeze it.
• You can also prepare the buttercream in advance. If it hardens in the fridge, let it sit at room temperature until soft, then re-whip it before using.
• If the buttercream doesn’t come together when whipping, transfer a few spoonfuls to a microwave-safe bowl and microwave for a few seconds until melted.
• Add it back to the mixing bowl and continue whipping. This helps emulsify the mixture, even if it seems odd at first!

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