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Confetti Snacking Cake with Vanilla Buttercream

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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.