Confetti Cake (Funfetti-Style)

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line the bottoms with parchment rounds, then grease the parchment.
2. Whisk the cake flour, baking powder, baking soda and salt in a large bowl. Set aside.
3. Beat the butter and sugar on high speed for 5 full minutes until very light and fluffy, scraping the bowl as needed. Beat in the oil for 1 minute. Add the eggs, egg whites and vanilla and beat on medium-high until combined, scraping the bowl again.
4. Add the dry ingredients and buttermilk in three additions, mixing just until each is incorporated. Do not overmix; the batter will be thick and velvety. Gently fold in the 3/4 cup (135g) sprinkles.
5. Divide the batter evenly among the pans and spread smooth.
6. Bake for about 25–26 minutes (8-inch cakes may take 27–28 minutes), tenting with foil after about 15 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
7. Cool in the pans on a wire rack for 20 minutes, then run a knife around the edges, turn the cakes out onto the rack and let them cool completely before frosting.
8. For the frosting, beat the 1 1/2 cups (340g) butter on medium until creamy, about 2 minutes. Add the confectioners' sugar, cream, vanilla and salt. Beat on low for 30 seconds, then on high for 2 minutes. Adjust: more sugar if too thin, more cream if too thick, a pinch more salt if too sweet.
9. Level the cake tops with a serrated knife. Place one layer on a plate and spread about 1 cup (250g) of frosting over it. Repeat with the second layer and another cup of frosting, then add the top layer.
10. Spread a thin crumb coat over the top and sides, smooth it with a bench scraper, and chill uncovered for at least 30 minutes (up to 3 hours) to set.
11. Frost the top and sides with the remaining frosting, then decorate with extra sprinkles if you like.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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