Confetti Cake with Rainbow Sprinkles and Vanilla Buttercream

 

Level: Intermediate
Three hours total (including cooling time)
Active for 1 hour and 5 minutes
24 servings are produced.

 

Confetti Cake with Rainbow Sprinkles and Vanilla Buttercream

 

Cooking spray that doesn't stick to pans

 

410 grams, or 3 1/4 cups, of all-purpose flour 

 

Three cups (600 grams) of sugar, granular 

 

Ten grams (2 1/2 teaspoons) of baking powder 

 

Six grams (1 teaspoon) of fine kosher salt 

 

Two sticks (226 grams) of room-temperature unsalted butter 

 

Pasteurized egg whites, one cup (235 grams) or roughly seven large egg whites 

 

1 and a half cups (345 grams) of room-temperature buttermilk 

 

Eight grams (two tsp) of vanilla extract 

 

Six grams (1 1/2 tablespoons) of almond extract 

 

28 grams, or 1/8 cup, of vegetable oil 

 

One-third cup (130 grams) of long-strand or rainbow sprinkles Vanilla Buttercream:

 

Six sticks (678 grams) of room-temperature unsalted butter

 

Twelve cups (1500 grams) of powdered sugar, plus additional as required

 

75 grams, or 1/3 cup, heavy or whipped cream; add more as necessary 

 

18 grams (1 and a half tablespoons) of vanilla extract 

 

Six grams (1 teaspoon) of fine kosher salt 

 

Four cups of rainbow sprinkles

 

 

Two 8-inch greaseproof cake boards and a piping bag with an open-star tip, like the Wilton one, are the special tools needed.

 

Setting the oven to 350°F will help with the Confetti Cake. Place rounds of parchment paper inside three 8-inch round pans and coat with nonstick cooking spray.

 

Beat the flour, baking powder, granulated sugar, and salt together using a stand mixer with the paddle attachment until fully combined.

 

Using a mixer set to low speed, gradually mix in chunks of butter until the mixture is crumbly and there are no big butter chunks left. Add the egg whites and stir on low until just combined. Stir in buttermilk.

 

Blend well on low speed after adding the oil, almond extract, and vanilla extract. When necessary, scrape down the dish's edges.

 

Using a rubber spatula, gently stir the sprinkles into the cake batter until they are well distributed.

 

Using the prepared cake pans, distribute the batter equally.

Bake for 34 to 36 minutes, rotating and moving the baking pans halfway through, or until a toothpick inserted in the centre of the cake comes out clean.

After letting the pans cool on a rack for ten minutes, remove the cakes from the pans around the outside of them with an offset spatula.

After the cake layers have cooled completely, which should take 45 to 1 hour, place the pans in the freezer. Remove the layers from the pans by carefully flipping them over.

Cut the layers' top level using a serrated knife.

 

Set aside.

 

For the vanilla buttercream, beat the butter on medium speed for about 30 seconds, or until smooth, using a stand mixer fitted with a paddle attachment. Lower the mixer's speed to low and add 1 cup of powdered sugar at a time, mixing in little splatters of cream in between.

 

Beat until thoroughly combined.

 

then proceed to include the vanilla and salt, beating until the mixture reaches the appropriate consistency. One tablespoon at a time, add additional cream if the frosting is too thick. 1/4 cup at a time, more powdered sugar can be added if the frosting is too thin.

Stack the first layer of cake onto a cake board that has been greaseproofed; use a little icing to help it adhere. After spreading a uniform layer of buttercream on top of the layer, keep stacking and frosting the layers in the same way. 

To completely cover the cake layers, ice the sides of the cake with a thin layer of frosting.

then proceed to include the vanilla and salt, beating until the mixture reaches the appropriate consistency. One tablespoon at a time, add additional cream if the frosting is too thick. 1/4 cup at a time, more powdered sugar can be added if the frosting is too thin.

Stack the first layer of cake onto a cake board that has been greaseproofed; use a little icing to help it adhere. After spreading a uniform layer of buttercream on top of the layer, keep stacking and frosting the layers in the same way. 

To completely cover the cake layers, ice the sides of the cake with a thin layer of frosting.

tip, and create swirls with the pipe around the Confetti Cake's top.

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