Tender and Fluffy Confetti Snacking Cake with Vanilla Buttercream
What could be more fun than a fluffy and delicious Confetti Snacking Cake?! A single layer of tender fluffy cake, dotted with mulitcolored sprinkles and topped with a simple vanilla buttercream.
STAR BAKER TIPS
Make sure all ingredients are at room temperature. This helps the ingredients to emulsify properly and trap air in the batter.
Cream the butter and granulated sugar for 3-4 minutes or until light and fluffy and pale in color.
Add flour alternately with the buttermilk, on low speed, only beating until until the ingredients are just incorporated.
Confetti Snacking Cake with Vanilla Buttercream
Equipment
- 1 8" Round Cake Pan
Ingredients
Confetti Cake:
- 114 grams of Room Temperature Unsalted Butter (8 Tablespoons or 1 Stick)
- 150 grams of Granulated Sugar ¾ Cup
- 1 Teaspoon of Vanilla Bean Paste of Vanilla Extract
- 1 Room Temperature Whole Large Egg
- 1 Room Temperature Large Egg Yolk
- 170 grams of Cake Flour
- 1 Teaspoon of Baking Powder
- ¼ Teaspoon of Baking Soda
- ¼ Teaspoon of Kosher Salt
- 160 ml of Room Temperature Farmland Fresh Dairies Reduced Fat Buttermilk ⅔ Cup
- ⅓ Cup of Multicolored Jimmie Sprinkles
Vanilla Buttercream:
- 114 grams of Room Temperature Unsalted Butter (8 Tablespoons or 1 Stick)
- 150 Grams of Powdered Sugar 1 ¼ Cups
- ¼ Teaspoon of Kosher Salt
- 2 Tablespoons of Heavy Cream
- ½ Teaspoon of Vanilla Bean Paste or Vanilla Extract
Instructions
Confetti Cake:
- Butter an 8" round cake pan and line the bottom with parchment paper.
- Preheat your oven to 350℉.
- Place the butter and sugar in the bowl of a stand mixture, or in a large bowl if using a hand mixer, and beat on medium speed for about 3-4 minutes. The mixture should be creamy and light in color.
- Add the vanilla, whole egg and egg yolk and beat until incorporated.
- In a separate bowl whisk together the cake flour, baking powder, baking soda and salt.
- Add ⅓ of the flour mixture to the bowl and mix on low speed until just incorporated.
- Next add half of the buttermilk and continue to mix on low until combined.
- Add another third of the flour mix on low until combined. Add the remaining buttermilk and the remaining flour and mix on low until just combined.
- Scrape the bottom and sides of the bowl with a large rubber spatula to insure that all the ingredients have been combined.
- Fold in ⅓ cup of jimmie sprinkles.
- Place the batter in the prepared pan and smooth the top using an offset spatula.
- Bake for 33-35 minutes. The top should be golden brown and spring back when gently pressed.
- Remove from the oven and allow the cake to cool in the pan.
- Once cool remove the cake from the pan and place on a serving plate.
Vanilla Buttercream:
- Place the butter in a bowl and add some of the powdered sugar, salt and a tablespoon of heavy cream and beat on low until smooth. Gradually add the remaining sugar, the vanilla and another tablespoon of cream and beat on medium/low until the mixture is smooth and spreadable.
- Frost the top of the cake and add additional sprinkles.
