From Taste of Home
This moist and fluffy confetti cake has lots of sprinkles and whipped vanilla buttercream. It's almost impossible not to smile when you see the fun pop of rainbow confetti! —Courtney Rich, Highland, UT
This moist and fluffy confetti cake has lots of sprinkles and whipped vanilla buttercream. It's almost impossible not to smile when you see the fun pop of rainbow confetti! —Courtney Rich, Highland, UT
Total Time
Prep: 1-1/2 hours
Bake: 20 min. + cooling
Makes
20 servings
Ingredients
- 1 cup unsalted butter, room temperature
- 1/3 cup vegetable oil
- 1-3/4 cups sugar
- 3 large eggs, room temperature
- 3 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/4 cup rainbow sprinkles
- 1-1/2 cups unsalted butter softened
- 4-1/2 cups confectioners' sugar, sifted
- 3 tablespoons heavy whipping cream
- 2 teaspoons clear vanilla extract
Directions
- Preheat oven to 350°. In a large bowl, cream butter, oil and sugar until light and fluffy, about 5 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.
- Transfer to a lightly greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire racks.
- For the buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add cream, vanilla, and food coloring. Beat until light and fluffy, 5-7 minutes. Frost top of the cake with frosting and top with additional sprinkles if desired.
