Rainbow Sprinkle Confetti Cake With Vanilla Buttercream Recipes

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RAINBOW SPRINKLE CONFETTI CAKE WITH VANILLA BUTTERCREAM



Rainbow Sprinkle Confetti Cake with Vanilla Buttercream image

Provided by Chelsey White : Chelsweets : Food Network

Categories     dessert

Time 3h

Yield 24 servings

Number Of Ingredients 18

Nonstick cooking spray, for the pans
3 1/4 cups (410 grams) all-purpose flour
3 cups (600 grams) granulated sugar
2 1/2 teaspoons (10 grams) baking powder
1 teaspoon (6 grams) fine kosher salt
2 sticks (226 grams) unsalted butter, at room temperature
1 cup (235 grams) pasteurized egg whites or about 7 large egg whites
1 1/2 cups (345 grams) buttermilk, at room temperature
2 teaspoons (8 grams) vanilla extract
1 1/2 teaspoons (6 grams) almond extract
1/8 cup (28 grams) vegetable oil
3/4 cup (130 grams) rainbow sprinkles or long-strand sprinkles
6 sticks (678 grams) unsalted butter, at room temperature
12 cups (1500 grams) powdered sugar, plus more as needed
1/3 cup (75 grams) heavy cream or whipping cream, plus more as needed
1 1/2 tablespoons (18 grams) vanilla extract
1 teaspoon (6 grams) fine kosher salt
4 cups rainbow sprinkles

Steps:

  • For the confetti cake: Preheat the oven to 350 degrees F. Line three 8-inch round pans with parchment rounds, then grease with nonstick cooking spray.
  • Mix together the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the paddle until fully combined. Mix chunks of butter slowly into the dry mixture with the mixer running on low speed until no large chunks of butter remain and the mixture becomes crumbly. Pour in the egg whites and mix on low until just incorporated. Mix in the buttermilk.
  • Add the vanilla extract, almond extract and oil, and mix on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
  • Fold the sprinkles into the cake batter using a rubber spatula, just until they're evenly distributed. Divide the batter evenly among the prepared cake pans.
  • Bake, rotating and switching the positions of the baking pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 34 to 36 minutes. Allow the pans to cool on a rack for 10 minutes, then run an offset spatula around the perimeters of the pans to separate the cakes from the pans.
  • Place the cake layers in their pans in the freezer until fully cooled, 45 minutes to 1 hour. Carefully flip the pans and remove the layers from the pans.
  • Use a serrated knife to level the tops of the layers. Set aside.
  • For the vanilla buttercream: Meanwhile, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and slowly add the powdered sugar 1 cup at a time, alternating with small splashes of cream. Continue to beat until fully mixed, then add the vanilla and salt and beat until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add more cream 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.)
  • Stack the first cake layer on a greaseproof cake board, using a dab of frosting to help it stick. Add an even layer of buttercream to the top of the layer, then continue to stack and frost the layers in the same manner.
  • Apply a thin coat of frosting around the sides of the cake to fully cover the cake layers. Add as little frosting as possible to the top of the cake, to make it easier to handle during the sprinkle roll. Smooth the sides using a bench scraper, then chill the cake until the frosting is firm to the touch, 10 minutes in the fridge or 5 minutes in the freezer.
  • Add a second, thicker layer of frosting to the sides of the cake, and smooth using a bench scraper. Place a second cake board on top of the cake.
  • Fill a baking pan with an even layer of the rainbow sprinkles, then carefully pick up the cake and roll it in the sprinkles. Place the remaining frosting in a piping bag fit with an open-star cake decorating tip, such as a Wilton 1M tip, and pipe swirls around the top of the cake.

CONFETTI BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM



Confetti Birthday Cake with Chocolate Buttercream image

This is a moist confetti cake with lots of sprinkles and a whipped chocolate buttercream. It's perfect for birthday celebrations! -Courtney Rich, Highland, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 20 servings.

Number Of Ingredients 18

1 cup unsalted butter, softened
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
CHOCOLATE BUTTERCREAM:
8 ounces dark chocolate chips
1/4 cup heavy whipping cream
2 cups unsalted butter, softened
5 cups confectioners' sugar, sifted
1 pinch salt
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 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 prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes., To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

Nutrition Facts : Calories 623 calories, Fat 36g fat (20g saturated fat), Cholesterol 102mg cholesterol, Sodium 225mg sodium, Carbohydrate 73g carbohydrate (55g sugars, Fiber 1g fiber), Protein 5g protein.

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