Confetti Party Cake

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Smitten Kitchen

Total Time

About 1 hour

Rating

(0)

Ingredients

12-16 servings

1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature
2/3 cups (130 grams) granulated sugar
1/2 teaspoon kosher salt
2 large egg whites
1/2 teaspoon vanilla extract
1/2 cup (120 ml) buttermilk
1 teaspoon baking powder
2 tablespoons (16 grams) cornstarch
1 cup (130 grams) all-purpose flour
1/4 cup rainbow sprinkles
1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature (for frosting)
1 1/4 cups (150 grams) powdered sugar, sifted if lumpy
Pinch of fine salt
1/2 teaspoon vanilla extract, plus more to taste
1 tablespoon milk or cream
Rainbow sprinkles for decoration

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Preparation

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Step 1

Preheat oven to 350 degrees F. Line the bottom of an 8×8-inch square or 9-inch round cake pan with parchment paper and coat the bottom and sides with nonstick spray or butter.

Step 2

Beat butter, sugar, and salt together in a medium bowl. Add egg whites, one at a time, beating until combined and slightly fluffy. Add vanilla and buttermilk and beat to combine.

Step 3

The mixture will instantly look like cottage cheese and you will be sure it’s ruined but it is not. Add baking powder and cornstarch and beat very well to combine. Scrape down sides of bowl and beat one second more.

Step 4

Add flour and mix just until it disappears. Use a rubber scraper to gently fold in sprinkles.

Step 5

Spread batter in prepared pan and smooth the top. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out batter-free.

Step 6

Let cool in pan on cooling rack for 5 minutes, then run a knife around the side to loosen the cake, flip it out onto the cooling rack, and slide the cooling rack into the freezer until cake is cool, about 10 to 15 minutes.

Step 7

While the cake cools, beat butter, sugar, salt, and vanilla until fluffy, then add milk or cream and beat until smooth.

Step 8

Once cake is fully cool, transfer it to a serving plate. Spread frosting on top. Finish with sprinkles. Share with friends.

Chef’s notes

This is written for the one-layer plus one-swoosh-of-frosting version of the confetti cake. It’s one bowl, bakes very quickly, and should you slide the cooling rack into the freezer, you’ll be able to frost it in 10 to 15 minutes. You could have this done in just about an hour.

For the sheet cake version, triple the cake recipe and divide the batter between two 9×13-inch cake pans. They bake for 18 to 20 minutes and yield two skinny cake layers.

If you want to fill and frost them the way I did, you’ll need to make five times the amount of frosting written.

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Confetti Party Cake

Ingredients

Preparation

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Chef’s notes

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