Confetti cake is probably one of my favorite types of cake. Seriously. Now, I know it’s just white cake with sprinkles inside, and I would never consider white cake a favorite. But, with the sprinkles? Yeah, it’s pretty awesome with the sprinkles.
There’s so many awesome things you could do with this cake. Perfect for a kid’s birthday party (… or my birthday party). Have a color theme going on? You could put those colors of sprinkles inside the cake instead of rainbow sprinkles. Decorate with that color icing, too.
But, definitely don’t ditch the milk chocolate buttercream. It totally makes the cake… the way only a three-sticks-of-butter frosting can. Delicious.
Confetti Cake with Milk Chocolate Buttercream Frosting
Adapted from Allrecipes.com (Frosting adapted from BHG Special Interest Publications: Cupcakes)
Makes 12 Servings
For the Cake:
2 ¾ c. sifted cake flour
4 tsp. baking powder
¾ tsp. salt
4 egg whites
1 ½ c. granulated sugar
¾ c. butter, room temperature
1 c. milk
1 tsp. vanilla extract
1 tsp. almond extract
¼ c. colored sprinkles (I used rainbow jimmies)
Preheat oven to 350 degrees Fahrenheit. Spray two 9-inch round cake pans with nonstick spray (or butter). Line with parchment paper and spray (or butter) a second time. (You could also make this in three 8-inch cake pans.)
Sift together flour, baking powder, and salt three times.
With an electric mixer, beat egg whites until frothy. Slowly add in ½ c. sugar. Continue beating until soft peaks form. Set aside.
In another bowl, beat butter until fluffy. Slowly add in remaining 1 cup of sugar. Add flour in three additions, alternating with two additions of milk (so you’ll start and end with the flour). Mix in extracts. Add meringue to the batter and fold in along with sprinkles.
Bake for 25-30 minutes, until a toothpick comes out with moist crumbs only and the top is springy. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before icing.
1 ½ c. unsalted butter, softened
1 c. sugar
¼ c. water
6 egg yolks, lightly beaten
2 tbsp. water (use Bailey’s or another coffee flavored liqueur if desired)
1 ½ tsp. vanilla extract
6 oz. milk chocolate, melted (I just did mine in the microwave.. Microwave in 30 second intervals, stirring between each, until melted)
In a medium saucepan, combine sugar and water. Over medium heat, bring to a boil. Remove. Add half of the mixture to the egg yolks while whisking. Whisk this mixture back into the saucepan with the remaining sugar mixture. Bring to a gentle boil and cook for 2 minutes, stirring constantly. Remove from heat and add water (or liqueur) and vanilla extract.
Transfer to a bowl and place inside a larger bowl filled with ice water. Bring to room temperature; stir frequently.
Beat butter until light and fluffy with an electric mixer. Add in melted milk chocolate. Add in egg mixture and beat until combined. Refrigerate until desired consistency is met.
To assemble as pictured:
1 container white frosting (I used Betty Crocker’s Fluffy White)
various colors gel-paste food color or regular food color
Place on cake flat-side up. Add a small amount of buttercream to the top and smooth out (this should be about ½ c. of icing). Place the other cake layer on top, rounded-side up. Ice the top and sides of the cake with remaining frosting.
Separate frosting into individual bowls (the amount of frosting in each depends on how many colors you plan on using). Add a small amount of gel-paste food color or regular food color to each bowl until desired color is met (I used neon pink, neon orange, neon green, purple, yellow, and blue). Place each colored icing into a separate piping bag (I used snack-sized Ziploc bags). Using the smallest tip you have (or cutting a very small portion of the corner off), pipe squiggly lines onto the cake. You can put as much or as little as you want.
Alternatively, you could skip the icing and top with sprinkles, or do both!