Empty My Fridge
Let's Make a Birthday Cake for MY Birthday!
Ingredients
- Flour3 ½ cups
- Cornstarch7 tbsp
- Salt1 tsp
- Baking powder1 ½ tsp
- Baking soda1 ½ tsp
- Butter · softened1 ½ cups
- Sugar2 cups
- Vanilla1 tbsp
- Egg7
- Vegetable oil½ cups
- Buttermilk1 cup
- Sprinkles⅔ cups
- Buttercream
Instructions
- Whisk together the flour, cornstarch, salt, baking powder and baking soda until fully combined. Set aside.
- In a stand mixer with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, about 5 to 7 minutes.
- Add the vanilla, then add the egg whites one at a time, mixing each in completely.
- Pour in the oil and stop to scrape down the bowl.
- On low speed, add the dry ingredients and buttermilk in alternation, starting and ending with dry: three additions of dry and two of wet.
- Fold in the sprinkles with a rubber spatula until just mixed.
- Divide the batter evenly among three 9-inch cake pans lined with parchment and greased and floured. Bake at 350°F for 27 to 29 minutes.
- Cool completely on a rack, about 90 minutes to 2 hours.
- About 15 minutes before the cooling ends, make the buttercream.
- Ice the cake in layers until fully coated. Pipe extra icing with a star tip for decorations on top, and sprinkle more sprinkles on top.
Summarized from Chef Billy Parisi's video. Watch it for the details.
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