Every year, I try to make a cake from scratch for Kevin's birthday. This year, I wanted to make a cake to celebrate our wedding anniversary. My favorite type of cake is a basic vanilla cake with buttercream frosting. I added some rainbow sprinkles into the cake to make it more beautiful.
Confetti Cake
· 1 ½ cups all-purpose flour
· 1 ½ teaspoons baking powder
· ½ teaspoon kosher salt
· ½ cup (1 stick) unsalted butter, room temperature
· 1 cup granulated sugar
· 2 large eggs, room temperature
· 1 teaspoon vanilla extract
· ½ cup whole milk, room temperature
· 1 tablespoon rainbow sprinkles
For the frosting:
· ½ cup (1 stick) unsalted butter, room temperature
· 1 teaspoon vanilla extract
· ½ vanilla bean pod, seeds scraped (optional)
· 2-2½ cups confectioners’ sugar
· 1 teaspoon rainbow sprinkles for decorating (optional)
Directions:
1) Preheat oven to 350°F. Lightly butter and flour a cake pan.
2) In a medium bowl, sift the flour, baking powder, and kosher salt until combined. Set aside.
3) In a large bowl, mix the butter and sugar until combined. Add the eggs, one at a time, combining all ingredients between each addition. Add vanilla extract. Add half of the flour mixture and half of the milk. Combine. Add the remaining flour mixture and milk. Combine until a smooth batter forms. Gently fold in sprinkles. Be careful not to mix too much as overmixing may cause the color to come off the sprinkles.
4) Pour the batter into the cake pan. Bake cake for 33-35 minutes. Test doneness of cake by inserting a knife in the center and checking to see if the knife comes out clean. Let cake cool before frosting, about an hour.
5) To make the frosting, mix butter, vanilla extract, and seeds scraped from a vanilla bean pod in a bowl. Mix in confectioners’ sugar ½ cup at a time. Keep adding until desired consistency is formed. As an optional step, top the frosted cake with more sprinkles.
Takeaways: I'm not a huge fan of overly sweet desserts. For this cake, I made just enough buttercream to lightly frost the middle and top of the cake. I am currently working on developing a less sweet buttercream just for frosting. Stay tuned!