Confetti Cake

Confetti cake is my husband’s favorite. Any time I’m baking or recipe testing, he always asks me to make this! I mean, how can you not smile while eating this fluffy and moist cake filled with colorful sprinkles and topped with decadent vanilla buttercream frosting? Every bite is filled with joy!

Ingredients

1 ½ sticks unsalted butter, softened

1 ½ cups granulated sugar

4 egg whites, room temp.

1 tbsp. vanilla extract

1/4 tsp. almond extract

1/4 cup neutral oil (vegetable or canola)

1 cup whole milk, room temp.

2 ¼ cups cake flour

2 tsp. baking powder

1/2 tsp. table salt

1/2 cup rainbow sprinkles

Directions

Preheat oven to 350 degrees Fahrenheit.

Grease and flour the bottom and sides of two 9-inch round cake pans.

Cream together butter and sugar on medium speed for about 5 minutes.

Stir together egg whites, vanilla, almond extract, and oil

Add in egg white mixture in quarters with mixer on low. Once all of it is added, turn mixer speed up to medium to fully incorporate.

In a large bowl, whisk together dry ingredients until combined

With mixer on low speed, alternate between adding dry mixture and milk, starting and ending with dry mixture. Mix until just combined.

Add half of cake mix to each baking pan

Bake for 22-27 minutes or until a toothpick inserted in the center of the cake comes out clean. If the top of the cake is brown before the inside is fully done, place some aluminum foil over the tops of the pans.

Once cakes are done, cool them in pans for 10 minutes, then pop out of pans and continue cooling on baking racks for an additional hour until completely cool to the touch. To prevent the tops and side of the cakes from becoming dry, wrap your cake layers in plastic wrap to lock in moisture.

Makes one two-layer cake or about 24 cupcakes

Frost with my Vanilla Buttercream Frosting.

Enjoy!