Confetti Cake FROM SCRATCH!
/Usually I don’t copy and paste from my source recipes but I am working sans computer and not feeling so well, so I gave myself permission to this time. Thai recipe was made the last week of August but I am posting it today.
With everything happening in this world we could all use some more sprinkles, so for my sibling’s bday I went all in with my sprinkles theme. This cake was delicious and when I saw it in the NYT’s cooking blast, I made up my mind to try it.
Baking is something of a mystery to me, but I keep trying my hand at it. I usually make edible and usually good baked goods, but I know I need to keep perfecting my skills. My eggs should have been beaten more to help the cake rise and I don’t have a rack to cool the cake on, but even with this set of factors, the cake was my own private multicolored success. In the future I would set frosting aside for frosting the top without sprinkles to make the sprinkle heart pop but you sprinkle live, you sprinkle learn.
INGREDIENTS
FOR THE CAKE:
½ cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
1 ½ cups/190 grams all-purpose flour, more for pans
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
⅔ cup/158 milliliters whole milk
1 ½ teaspoons pure vanilla extract
1 cup/200 grams sugar
1 whole egg plus 2 egg whites
⅓ cup rainbow sprinkles (not pastel, or naturally colored)
FOR THE FROSTING:
8 ounces/225 grams cream cheese, slightly softened
½ cup/110 grams unsalted butter (1 stick), slightly softened
⅛ teaspoon fine salt, more to taste
3 cups/300 grams confectioners’ sugar, sifted, more to taste
½ teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)
Finished cake!!! Sprinkletastic!
CuT parchment paper the sizE of the bottom of each cake pan, butter and lightly flour. Tap the excess out if the pan. Put aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend
Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition.
Scrape down bowl and whip again!
Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
Mix in sprinkles throughly
Pur even amounts in both pans. I had 9 inch, not 8 inch pans, so my cakes were thinner.
Cook until a toothpick inserted into the middle comes clean after inserted (20-25 minutes) i cooked mIne for 23 minutes, rotating them mid way through cooking.
And now for your frosting- Spoiler Alert! Best creaM cheese frostIng ever! I even froze the excess for sweet cravings i might have!
Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated. (Copied directly from ny times cooking)
Mix in the frosting sprinkles!
Cool the cake for at least 3 hours. Frost The bottom cake, place the second cake on top and frost together.
I made my own sprinkle stencil from a paper bag for some more sprinkle love! If making, if making on your own come upon a simple shape, cut out and place on top. You could tape the edge to avoid runaway sprinkles!
With yoir liberal hand, sprinkle sprinkles in the shape and carefully remove.
If Us8’g, place your chocolate sprinkle covered marshmellows on your cake.
Decorate as you wish!