Vanilla Confetti Cake Recipe
Are you looking for a delicious and fun cake that’s perfect for any occasion? Look no further than this delicious Vanilla Confetti Cake. Perfect for birthdays, weddings, and other special celebrations, this cake is sure to be a hit with everyone. Made with moist and fluffy cake layers, creamy vanilla buttercream, and colorful confetti sprinkles, this cake will be the center of attention no matter where it’s served. Read on to learn how to make this delicious cake.
Ingredients
For the Cake Layers:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 1/2 cup rainbow sprinkles
For the Vanilla Buttercream:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 5-6 cups confectioners’ sugar
- 3-4 tablespoons heavy cream or half-and-half
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Rainbow sprinkles for decorating
Instructions
1. Preheat the oven to 350°F (177°C). Butter and lightly flour two 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
4. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix until combined.
5. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until combined. Do not overmix.
6. Using a rubber spatula, gently fold in the sprinkles.
7. Divide the batter evenly between the two prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Place the pans on a wire rack to cool for 15 minutes. Run a thin knife around the edges of the cakes and invert onto the wire rack. Remove the parchment paper and allow the cakes to cool completely before frosting.
9. To make the buttercream, beat the butter on medium speed until creamy, about 3 minutes.
10. Add 5 cups of the confectioners’ sugar and beat on low speed until combined.
11. Add the heavy cream, vanilla extract, and salt. Beat on low speed until combined. Increase the speed to medium-high and beat for 3 minutes.
12. Add the remaining 1 cup of confectioners’ sugar (if needed) to reach the desired consistency.
13. To assemble the cake, place one layer on a cake stand or serving plate. Spread with about 1 cup of buttercream. Place the second layer on top and spread the top and sides with the remaining buttercream. Decorate with rainbow sprinkles.
Nutrition
This cake yields 12 servings and each serving contains:
- Calories: 414 kcal
- Carbohydrates: 53 g
- Protein: 4 g
- Fat: 21 g
- Saturated Fat: 13 g
- Cholesterol: 90 mg
- Sodium: 253 mg
- Potassium: 74 mg
- Fiber: 1 g
- Sugar: 38 g
- Vitamin A: 590 IU
- Calcium: 43 mg
- Iron: 1 mg
These nutrition facts are an estimate only and may vary depending on the ingredients used.
This Vanilla Confetti Cake is sure to be a hit at any special occasion. It’s made with moist and fluffy cake layers, creamy vanilla buttercream, and colorful confetti sprinkles. Plus, it’s easy to make and tastes delicious. So, if you’re looking for a delicious cake to make for your next celebration, be sure to give this Vanilla Confetti Cake a try. You won’t be disappointed!
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