This festive Confetti Cake is made from scratch! Vanilla-y, tender, and delicious. Your guests will be surprised it's not from a mix!
Course:
Dessert
Cuisine:
American
Servings: 9
Author: Leona Konkel
Ingredients
½cupunsalted butter, softened(1 stick)
⅔cupsugar
¼teaspoontable salt
2large egg whites
½-1teaspoonvanilla(I tend to overpour)
½cupbuttermilk
1 ¼teaspoonbaking powder
2tablespoonscornstarch
1cupflour
¼cuprainbow sprinkles(long are better)
Frosting
½cupunsalted butter, softened(1 stick)
1 ¼cuppowdered sugar
pinchof salt
½teaspoonvanilla
1tablespoonmilk
extra sprinkles for decoration
Instructions
Preheat oven to 350F. If you plan to remove the cake from the pan, line an 8x8 inch baking pan with parchment paper. Either way, coat the bottom and sides with nonstick spray.
Beat 1 stick butter, sugar, and salt in a medium bowl with an electric or stand mixer for about 3 minutes, until fluffy. Add egg whites, beating until combined and fluffy. Add vanilla and buttermilk and beat to combine. Batter may look curdled, but that's ok. Add baking powder and cornstarch and beat well. Add flour and mix until just combined. Use a rubber spatula to fold in sprinkles.
Spread batter evenly in pan. Bake for 20-25 minutes, until a toothpick in the center comes out clean. If not serving in the pan, let cool for 5 minutes before removing the cake from the pan. Once unpanned, you can optionally chill the cake in the freezer for 10-15 minutes if you want to frost it immediately.
Frost cake once completely cooled. To make the frosting, beat 1 stick butter, sugar, salt, and vanilla until fluffy. Add milk and beat until smooth. If you removed the cake from the pan, place on a serving plate to frost. Spread frosting along the top (and sides). You may have extra frosting leftover for decoration. Top with sprinkles.