Confetti Cake with Buttercream Frosting

Name: Confetti Cake with Buttercream Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 10 serving
Ingredients: 2 cups all-purpose flour; 1 ⅓ cups sugar; 3 teaspoons baking powder; 1 teaspoon kosher salt; ¾ cup vegetable shortening*; 1 ¼ cups 2% or whole milk; 1 tablespoon vanilla extract; 3 egg whites; ½ cup jimmies or rainbow sprinkles; 1 cup 2 sticks salted butter, at room temperature; ½ cup Solid Vegetable Shortening; 7 cups powdered sugar; ¼ to ⅓ cup heavy cream; 1 teaspoon vanilla extract

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4.4

54 reviews

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings
10
Calories
99396 kcal
Course
Dessert
Cuisine
American

Confetti Cake with Buttercream Frosting

Iris Warren

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This homemade version of confetti cake has one of the tenderest crumbs ever, but the buttercream frosting with colorful sprinkles takes it over the top.

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Ingredients

Servings

Confetti Cake

2 cups all-purpose flour
1 ⅓ cups sugar
3 teaspoons baking powder
1 teaspoon kosher salt
¾ cup vegetable shortening*
1 ¼ cups 2% or whole milk
1 tablespoon vanilla extract
3 egg whites
½ cup jimmies or rainbow sprinkles

Buttercream Frosting

1 cup 2 sticks salted butter, at room temperature
½ cup Solid Vegetable Shortening
7 cups powdered sugar
¼ to ⅓ cup heavy cream
1 teaspoon vanilla extract

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Instructions

For the Confetti Cake

Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Line the bottom of the cake pan with parchment paper rounds and coat again.
In the bol of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add the shortening and mix on medium speed until the mixture is combined. Add the milk and vanilla and mix on medium speed for 2 minutes, scraping the sides as you mix.
Add the egg whites and continue mixing 1 to 2 more minutes, until very smooth. Stir in the sprinkles.
Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges of the cake begin to pull away from the pans.
Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to continue cooling completely before frosting with the Buttercream Frosting. Decorate with more jimmies or rainbow sprinkles.

For the Buttercream Frosting

In the bowl of a stand mixer with a paddle attachment, beat the butter and shortening together on medium speed until smooth. Turn the blender to low and slowly add the powdered sugar until it's mixed in.
Slowly add in ¼ cup of the cream and the vanilla. Turn the mixer to medium speed and mix for 1 minute until creamy. Add more cream if you prefer a creamier frosting.

Notes

*Shelly notes if you don't like the idea of shortening in your cake then go ahead and use butter instead. Your cake will be a bit denser and the texture not as tender.
High altitude baking tips: If you are baking at high altitude, raise the baking temperature to 375 degrees F, reduce the sugar to 1 cup + 1 tablespoon and reduce the baking powder amount to 2 ½ teaspoons.
Recipe reprinted from The Cookies & Cups Cookbook.

Nutrition Information

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Calories 993.96kcal (50%) Carbohydrates 139.55g (47%) Protein 4.84g (10%) Fat 47.9g (74%) Saturated Fat 20.42g (102%) Cholesterol 60.01mg (20%) Sodium 429.65mg (18%) Potassium 212.79mg (6%) Fiber 0.7g (3%) Sugar 117.96g (236%) Vitamin A 704.15IU (14%) Calcium 99.51mg (10%) Iron 1.31mg (7%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 99396 kcal

% Daily Value*

Calories	993.96kcal	50%
Carbohydrates	139.55g	47%
Protein	4.84g	10%
Fat	47.9g	74%
Saturated Fat	20.42g	102%
Cholesterol	60.01mg	20%
Sodium	429.65mg	18%
Potassium	212.79mg	5%
Fiber	0.7g	3%
Sugar	117.96g	236%
Vitamin A	704.15IU	14%
Calcium	99.51mg	10%
Iron	1.31mg	7%