Confetti cake. Recipe from Cake edition of Bake From Scratch magazine.
First, let me just say I am not a baker. I am slowing learning, trying new and challenging things, and the rewards are wonderful!
I have Googled and watched so many YouTube videos on everything from bread and muffins to decadent cakes and pies! Trying to gain some knowledge on the magic that is baking. I think it is paying off.
Getting ready to bake the cake, Cake magazine close by for reference.
My favorite new magazine is Bake From Scratch, from Hoffman Media. It is a wonderful resource with outstanding pictures and excellent guidance. If you haven’t picked up a copy yet, do yourself a favor and get one. I promise you will enjoy it!
I just got their special Cake issue, and oh boy! So many delicious looking recipes, I had a hard time deciding which one to try first, but once I saw the Confetti cake I knew right away I had to make it! My partner loves, loves, loves sprinkles and loves this type of cake so I attempted it for her. 🙂
Ok, on to the cake making. I followed their recipe exactly, I only frosted the cake differently, mainly out of lack of skill and tools needed to accomplish the same look they did. I definitely need to invest in some cake decorating tools if I am going to continue to bake cakes like this. But, it can be done without them, as I will show.
Mise en place…… 😉
Fancy French phrase for being organized and having all your ingredients ready.
Once I read through the complete recipe, I started gathering everything I needed.
First thing I did was to prep the cake pans, read more about that here.
Next I collected all my ingredients. I set out the butter when I started prepping the pans, so it would be softened by the time I needed it. Recipe calls for softened butter, sugar, 5 large eggs (separated), flour, baking soda, salt, buttermilk, vanilla, and finally sprinkles.
I’ll go over the frosting later.
Beat the butter and sugar together until it is creamy and fluffy, maybe 5 minutes.
Creaming butter and sugar together.
Then add the egg yolks, one at a time, allowing each one to fully incorporate before adding the next.
Egg yolks added and incorporated.
Scrape down the sides and beat a little more.
In a separate bowl mix the flour, baking soda, and salt, then gradually add the flour and buttermilk to the butter/sugar mixture, alternating flour and buttermilk, beginning and ending with flour, beating until just combined after each addition.
Add vanilla and the sprinkles, beat just enough to incorporate into batter.
Adding the magic!
Now, in a separate bowl or mixer, time to whip the egg whites. Beat them until you have stiff peaks. It should look like meringue.
Beating egg whites.
All done, maybe five minutes with a stand mixer. Will take longer with hand mixer or if done by hand.
Now, gently fold egg whites into the batter, a little at a time.
I know, not pretty, but necessary.
Divide the batter between your three prepared cake pans. I weighed mine to be sure they were equal, but you could use a measuring cup or just eyeball it I suppose. Make sure the batter is level before baking.
Batter weighed and divided evenly amongst the three cake pans.
Bake for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Let cool in pans for 20 minutes or so, then remove to finish cooling. I put mine in the freezer after they cooled off, to make working with them easier. I just wrapped each one separately before putting them in the freezer. I don’t think you need to do this step, I had just read about it and tried it. It worked, but I am sure it wasn’t necessary.
All baked off. They don’t rise a lot, and stayed very flat, no trimming necessary before frosting.
Ok, on to the frosting. I’ll go over the steps I did to frost and layer the cake, then I’ll go over how I made the frosting.
I don’t have a cake stand, rotating or otherwise. So I made one, and it worked well. I used the insert from a springform pan as the bottom, set it on a lazy susan, then put that all on top of an upside-down, fairly flat bottomed mixing bowl.
First layer, frosted the top only, as thick as you want, i did around 1/2 inch.
My homemade cake stand. 🙂
Place your first layer on your stand and frost the top liberally. I did mine about 1/2 thick, but you could easily go 1 inch thick. Add your next layer and repeat, then add the last layer. I put this one one upside down, so the top would be as flat as possible!
All three layers, ready to frost down the sides.
All that is left is to frost down the sides of your cake. Spinning the stand really helps to get an even layer on the sides.
Once you’re all done frosting, put in the fridge for 30 minutes before cutting.
Enjoy!!!! :D:D:D
Completed cake!
Ok, now I’ll go through how to make the frosting. It is fairly easy, I made mine while the cakes were baking and cooling. Also, I had already set the butter and cream cheese out to soften, I did that when I started the cakes.
You need softened butter and softened cream cheese, sour cream, powdered sugar, vanilla, and more sprinkles.
Ingredients for the frosting. Butter, cream cheese, powdered sugar, sour cream, vanilla, and more magical sprinkles!
Beat the butter and cream cheese together at medium to medium high speed, until fully combined and smooth.
Creaming together the butter and cream cheese.
Then add the sour cream and vanilla. Mix well. Slowly add the powdered sugar, mix on low speed. Once all the sugar is in, add the sprinkles and mix till throughly combined. That’s it!
After the butter and cream cheese are combined and smooth, add the sour cream and vanilla.
Finished frosting. Doesn’t it look delicious!
So, overall this was a time consuming project for me. But it was so worth it, the cake is absolutely delicious! I know I will be making it again!
I’m sure it’ll be easier next time, practice always makes things easier.
I hope you and yours enjoy this cake as much as me and mine did.
Tell me all about it in the comments, and don’t forget to hit the Yum button! :D:D:D:D
Ingredients
- 1 1/2 cups butter, softened
- 2 cups sugar
- 5 large eggs, separated
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
- 16 ounces cream cheese, softened
- 3/4 cup butter, softened
- 8 cups powdered sugar
- 3/4 cups sour cream
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
Instructions
- Preheat oven to 350 degrees. Prepare three 9" cake pans, butter and dust in flour, line bottom with parchment paper.
- In a large bowl, beat butter and sugar together at medium speed until fluffy, stopping to scrape sides. Add egg yolks, one at a time, beating well after each addition.
- In a medium bowl, stir together the flour, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating until just combined after each addition. Stir in the vanilla and sprinkles.
- In another medium bowl, beat the egg whites at high speed until stiff peaks form. Gently fold egg whites into flour mixture, 1/3 at a time. Divide evenly among the prepared cake pans.
- Bake until a wood a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in pans for ten minutes. Remove from pans, and let cool completely on wire racks. Spread sweet cream frosting between layers and on top of cake, frost sides of cake.
- In a large bowl, beat cream cheese, and butter at medium speed until smooth. Reduce mixer speed to low; gradually add powdered sugar, sour cream, sprinkles, and vanilla. Beat until smooth.
Notes
Do not use nonpareil sprinkles, the colors will bleed.
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