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Nutrition Label
–
+
servings
US Customary
Metric
Confetti Cake
Author:
Madison Reid
Total Time:
1
hour
hr
10
minutes
mins
Prep Time:
15
minutes
mins
Cook Time:
25
minutes
mins
Assemble:
30
minutes
mins
Servings:
20
Delicious buttermilk confetti cake. The most perfect birthday cake!
Ingredients
Cake
1
cup
unsalted butter
2
cups
granulated sugar
1/3
cup
vegetable oil
3
eggs
3
egg whites
4
cups
cake flour
1
tbsp
baking powder
1
tsp
fine sea salt
1 1/2
cup
buttermilk
1
tbsp
vanilla extract
1/2
cup
rainbow sprinkles
Frosting
2
cups
unsalted butter
6
cups
powdered sugar
1/8
cup
heavy whipping cream
1
tsp
vanilla extract
US Customary
-
Metric
Instructions
Cake
Preheat the oven to 325 degrees
In a standing mixer combine butter, sugar and vegetable oil. Whip on medium high for about a minute until light in color and texture.
Add the eggs and egg whites to the mixture, stir until combined.
In a separate bowl, combine the cake flour, baking powder & salt
Turn the standing mixer on low and slowly pour the the dry ingredients in.
Quickly add the buttermilk into the mixture, being careful to not over mix the gluten.
Add the vanilla extract and whip up the cake batter until smooth.
Fold the rainbow sprinkles into the batter.
Pour the cake evenly into three 9-inch cake pans that have been greased and lined with parchment paper.
Bake for 25 minutes. Remove and allow the cakes to cool before removing from the pan.
Once cool, remove and wrap each cake in plastic wrap. Place the cakes in the freezer for at least 15 minutes before frosting.
Frosting
In a standing mixer add the butter and whip until smooth
Add the powdered sugar and mix until combined. It will be dry and clumpy now.
Turn the mixer on low and pour in the cream and extract. Mix until combined.
Whip on high for 1-2 minutes until the frosting is lighter in color and texture.
Assemble
Place one cake layer on a cake board or platter, frost the top with a thick layer of frosting.
Add the second layer of cake on top of the frosted cake and repeat, frosting the top of the second cake layer.
Add the third layer of cake on top of the frosted cake. Frost the sides and top of the cake with a crumb coat.
Place the frosted cake in the freezer for 10 minutes.
Remove and frost a second coat on top of the entire cake.
Nutrition
Calories:
631
kcal
Carbohydrates:
79
g
Protein:
5
g
Fat:
34
g
Saturated Fat:
19
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
9
g
Trans Fat:
1
g
Cholesterol:
101
mg
Sodium:
221
mg
Potassium:
78
mg
Fiber:
1
g
Sugar:
60
g
Vitamin A:
939
IU
Vitamin C:
0.01
mg
Calcium:
74
mg
Iron:
0.5
mg