Fun Confetti Layer Cake
Makes an 8-inch, three-layer cake
1
hour50
minutesThis homemade funfetti layer cake is a celebration in every slice. Moist, colorful layers. Vibrant, fun sprinkles. This cake is all about the flair! Luscious frosting is sandwiched between nostalgic layers. Sure to bring smiles and lots of sprinkles of happiness. We adapted Cook Country’s recipe, subbing in our Pure Vanilla Extract and upping the salt by 1/2 tsp. Enjoy!
Ingredients
For the Cake:
3 cups all-purpose flour
1 Tbl baking powder
1/2 tsp Baker’s Salt
1 stick softened unsalted butter
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 large eggs, room temp
1 Tbl Pure Vanilla Extract
1 1/4 cups milk
2/3 cup rainbow sprinkles
For the Frosting:
4 sticks unsalted butter, room temp
4 cups powdered sugar
1/2 tsp Vanilla Bean Salt
Rainbow Sprinkles for garnish
Instructions
- Preheat the oven to 350°F. Spray three 8-inch round cake pans with nonstick cooking spray and line with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil and sugar until smooth and fluffy. Add the eggs and vanilla extract, mix until combined.
- Add the dry mixture, alternating with milk until completely combined. Fold in the rainbow sprinkles.
- Divide the batter evenly amongst the 3 cake pans. Bake for 20-25 minutes or until a toothpick comes out with just a few moist crumbs. Cool the cakes completely while making the buttercream.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and vanilla until smooth and creamy. Gradually add the powdered sugar until completely combined.
- Use a serrated knife to level the cakes if desired. Stack the cakes with a layer of buttercream between each cake layer.
- Using an offset spatula, spread a thin even layer of buttercream on top and around the cake. This thin layer, once dried, will help keep crumbs from getting into the final iced version of the cake.
- Once the crumb coat is set, frost the entire cake with the remaining buttercream and garnish with extra sprinkles.
