|Cake before being decorated with fondant|
make your own sprinkles or buy really fun shapes like dinosaur sprinkles online.) For the cake, regular rainbow jimmies work best because they stay in the batter better and their colors spread into little bubbles of joy.
This was my favorite part: dumping all the sprinkles in. I used all the rainbow jimmies I had, and I was debating whether or not to use all of them. I ended up dumping them all in.
|Frosting the Cake|
This post is all about the inside cake. If you want to see the finished, decorated cake, check the next post.
Here's the recipe, enjoy!
Confetti Cake from Scratch
Makes one 8" 2 layer cake
adapted from Sweetapolita
5 large egg whites (150g), room temperature
1c whole milk (237 ml), room temperature
2 tsp pure vanilla extract
1/4 tsp almond extract
3 cups (345 g) cake flour, sifted
1 3/4 cups (350 g) sugar
1 tbs + 1 tsp baking powder
3/4 tsp salt
12 tablespoons (1 1/2 sticks, 170g) unsalted butter, cut into cubes and at room temperature
Rainbow Jimmies (I used 1 1/2 small bottles, 175g or 2.6oz.)
- Preheat the oven to 350*F and grease two 8" pans with butter and dust with flour. Then add a circle of parchment paper to the bottom and butter and flour that. Tap out excess flour.
- In a large bowl, add sifted flour, sugar, baking powder, and salt. Whisk or mix with a mixer on low until well combined and fluffy.
- In a small bowl, mix egg whites with extracts and 1/4 cup of the milk.
- Add cubed butter and remaining 3/4 cups milk to the dry ingredients. Mix until moistened. With a mixer on medium speed, mix for about 1.5 minutes.
- Scraping the bowl, add the egg mixture in 3 batches. Mix for 20 seconds after each addition.
- Add sprinkles and mix until combined.
- Spread batter evenly among the pans. Bake in preheated oven for 25-35 minutes, until a toothpick comes out clean. Then let cool on a wire rack 10-20 minutes.
- Loosen the sides of the cake from the pan with a spatula. Invert onto a wire rack and flip so it's top is facing up. Let cool completely, then wrap with plastic wrap and place in a refrigerator or freeze for 30 min before frosting.
- Trim the tops of the cake so the layers are even. Frost with buttercream (recipe below). Decorate if desired.
- The cake is best eaten on the same day. (Since it's a butter cake, it can get dry if not stored properly.) Wrap with plastic wrap and keep at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze up to 2 months. Enjoy!
makes enough to frost and fill one cake or frost 24 cupcakes
4 sticks butter (1lb), at room temperature
2 tsp vanilla extract
2/3 cups (7 oz) strawberry preserves
pinch of salt
4 cups confectioners sugar, sifted
- Beat butter for 3 minutes until fluffy.
- Add strawberry preserves, vanilla, and pinch of salt and beat until well combined.
- Gradually add sugar and beat until fluffy and desired consistency is reached.