Confetti Cake with Buttercream Frosting
User Reviews
4.4
Confetti Cake with Buttercream Frosting
Description
The Confetti Cake batter combines all-purpose flour, sugar, baking powder, kosher salt, vegetable shortening, milk, vanilla extract, and egg whites. The egg whites help create a smooth, light batter that incorporates rainbow sprinkles, adding small bursts of color inside. The mixture is divided into two prepared pans and baked until a toothpick comes out clean and edges pull slightly away from the pan, ensuring a tender texture.
The Buttercream Frosting consists of salted butter, solid vegetable shortening, a large quantity of powdered sugar, heavy cream for consistency, and vanilla extract for flavor depth. This frosting is creamy and spreadable to complement the moistness of the cake layers.
This cake is well-suited for special occasions such as birthdays or celebrations where a colorful and inviting dessert is desired. The sprinkles within the batter offer visual interest beyond the traditional decorated exterior. Frosting and decorating can include additional sprinkles as garnish.
Note that substituting butter for shortening in the cake will result in a denser, less tender crumb. When baking at high altitude, temperature and ingredient adjustments are recommended to maintain texture and rise. The recipe advises using cooking spray and parchment paper rounds for even baking and easier cake removal.
Ingredients
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 milk 2% or whole
- 1 tablespoon vanilla extract
- 3 egg white
- ½ cup jimmies or rainbow sprinkles
Buttercream Frosting
- 1 cup butter salted, at room temperature
- ½ cup vegetable shortening solid
- 7 cups powdered sugar
- ¼ to ⅓ cup heavy cream
- 1 teaspoon vanilla extract
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
- You can substitute butter for shortening in the cake, but expect a denser texture and less tenderness.
- If baking at high altitude, increase oven temperature to 375°F, reduce sugar to 1 cup plus 1 tablespoon, and decrease baking powder to 2½ teaspoons for best results.
- Prepare cake pans with cooking spray and parchment paper rounds to prevent sticking and ensure easy removal.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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