Confetti (Funfetti Style!) Cake

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 bases 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. Using a paddle attachment, beat the butter and sugar on high speed for 5 full minutes until very fluffy. Scrape down the bowl as needed.
4. Beat in the oil for 1 minute. Add the eggs, egg whites and vanilla and beat on medium-high until combined. Scrape down the bowl as needed.
5. Add the dry ingredients and buttermilk in three additions, mixing just until incorporated after each. Do not overmix; the batter will be thick. Gently fold in the sprinkles.
6. Divide the batter evenly among the pans and spread level.
7. Bake for about 25–26 minutes (about 27–28 minutes for 8-inch pans), tenting with foil after about 15 minutes, until a toothpick inserted in the centre comes out clean.
8. Cool in the pans on a wire rack for 20 minutes, then loosen the edges with a knife, remove the cakes and cool them completely on the rack before frosting.
9. For the frosting, beat the butter on medium speed for about 2 minutes until creamy. Add the confectioners' sugar, cream, vanilla and salt. Beat on low for 30 seconds, then on high for 2 minutes. Adjust with more sugar if too thin, more cream if too thick, or a pinch of salt if too sweet.
10. Level the cake tops with a serrated knife. Place one layer on your serving 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.
11. Spread a thin crumb coat over the top and sides, smooth it with a bench scraper, and chill uncovered for at least 30 minutes and up to 3 hours.
12. Frost the top and sides with the remaining frosting, then decorate with extra sprinkles if you like. Serve at room temperature; refrigerated cake should sit out for 30 minutes first. Store leftovers covered in the fridge for up to 5 days.

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

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