ConfettiCake ConfettiCake

BY AMANDA MARTIN

Confetti Cake INGREDIENTS:

* 1 cup salted butter, room temperature

* 2 cups granulated sugar

* 1/2 cup vegetable or canola oil

* 4 large eggs, room temperature

* 2 tsp vanilla extract

* 1/2 tsp almond extract

* 3 1/4 cups all purpose flour

* 2 1/2 tsp baking powder

* 1/2 tsp baking soda

* 1/2 cup full fat sour cream, room temperatu

* 1 cup buttermilk, room temperature

* 3/4 cup rainbow sprinkles

Confetti Cake INSTRUCTIONS:

1. Preheat the oven to 350F. Grease and line the bottoms of 3 – 8” cake pans with parchment paper. Equally Fill the pans a little over halfway with cake batter. (Use any extra batter to make cupcakes!)

2. In a medium bowl, whisk together the flour, baking powder, baking soda and set aside.

3. In a mixer- on medium speed, cream together the butter and sugar until light and fluffy (about 3-5 minutes.)

4. Add in the oil. Scrape down sides of the bowl. Next, mix in the eggs one at a time Add in vanilla and almond extracts

5 Mix in the sour cream

6. Mix in the buttermilk and dry ingredients, alternating between them.

7. Once all ingredients are combined, scrape down the bottom and sides of the bowl. Next, fold in the sprinkles. (To keep the sprinkles evenly distributed in the cake layers, lightly sprinkle them with a little flour and toss to coat.)

8. Pour batter into cake pans and spread it out evenly. Lightly tap pans on counter to get rid of air bubbles.

9. Bake for 35-40 minutes. (Test with toothpick to see if they are done. When a toothpick comes out clean, they are ready!)

10 Allow the cakes to cool in the pans for 30 minutes, then run a knife around the edges and flip onto plates Remove the paper off each layer Let cool completely before assembling and frosting!

Buttercream Ingredients:

* 1 1/2 cups salted butter, room temperature

* 5 cups powdered sugar

* 1 Tbsp vanilla extract

* 3-4 Tbsp heavy cream

* 1/2 cup sprinkles (optional)

Buttercream Instructions:

1. In a stand mixer, cream butter on high for 5 minutes Every now and then turn off mixer and scrape down sides of bowl

2. Slowly add in powdered sugar one cup at a time.

3. Add in vanilla extract and heavy cream. Beat well for about 1-2 minutes until light and fluffy.

4. If frosting is too thick, slowly add in more heavy cream until desired consistency.

5. If you wish- reserve 2 cups of frosting and add in sprinkles for the “filling” of the cake!

1. On a cake board or plate: spread a small amount of buttercream (this will hold your cake in place!)

2. Place first cake layer down then top with about 1 cup of frosting and evenly spread.

3. Top with next cake layer and repeat.

4. Frost cake how you wish and decorate with sprinkles!

5 Enjoy ��