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Confetti Celebration Cake

Confetti Celebration Cake


Confetti Celebration Cake

May 12, 2019

Confetti Celebration Cake

Everyone needs a reliable celebration cake in their repertoire, especially one that is fun and colourful. This recipe makes a two layered 8-inch cake.

Confetti Celebration Cake
2 1/2 cups (331g) Flourist Sifted Red Spring Wheat Flour
1/4 cup (30g) cornstarch
1 tsp salt
2 tsp baking powder
1 cup (227g) butter, at room temperature
1 1/2 cup (250g) sugar
4 large egg whites
1/4 cup neutral oil (ex: grapeseed, canola, safflower)
1 tbsp vanilla
3/4 cup whole milk
1/2 cup rainbow sprinkles

1 cup (227g) butter, room temperature
1 1/2 cup (170g) confectioners' sugar, sifted
pinch of salt
1 tsp vanilla
2 tbsp milk or cream

Preheat the oven to 350°F. Butter two 8-inch cake pans and line the bottoms with circles of parchment paper. Butter the parchment paper and sides of the cake pan, and dust lightly with flour, shake off any excess.

Sift together flour, cornstarch, salt and baking powder. Set aside. 

In a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, 3-4 minutes. Add egg whites once at a time, mixing well after each addition. Add oil and vanilla. 

With the mixer running on low speed, add flour mixture and milk in three alternating batches and mix until just barely combined. Gently fold in the sprinkles with a rubber spatula until evenly distributed. Evenly pour batter into two cake pans, and tap it against the counter to help pop any air bubbles. 

Bake 20-25 minutes until the cake is firm to the touch and a toothpick inserted into the middle comes out clean. Remove cake and let cool for 10 minutes. Run a knife around the edges and gently release the cake from the sides of the pan. Turn it out onto a wire rack to cool completely.

To make the frosting, beat butter, sugar, salt and vanilla together until fluffy. Add milk or cream and beat until smooth. Add more liquid if you'd like the frosting to be more runnier. 

Once cake is completely cool, place one cake on a serving plate. Top with 1/3 of the frosting and place the second cake on top. Use the remaining frosting to frost the sides and tops of the cake. 


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