This homemade version of confetti cake has one of the tenderest crumbs ever, but the buttercream frosting with colorful sprinkles takes it over the top.
Keyword Confetti Cake, Funfetti Cake
Prep Time 15minutes
Cook Time 20minutes
Cooling Time 1hour
Total Time 1hour35minutes
1 1/4cups2% or whole milk
1/2cupjimmies or rainbow sprinkles
1cup2 sticks salted butter, at room temperature
1/2cupsolid vegetable shortening
1/4 to 1/3cupheavy cream
For the Confetti Cake
Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Line the bottom of the cake pan with parchment paper rounds and coat again.
In the bol of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add the shortening and mix on medium speed until the mixture is combined. Add the milk and vanilla and mix on medium speed for 2 minutes, scraping the sides as you mix.
Add the egg whites and continue mixing 1 to 2 more minutes, until very smooth. Stir in the sprinkles.
Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges of the cake begin to pull away from the pans.
Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to continue cooling completely before frosting with the Buttercream Frosting. Decorate with more jimmies or rainbow sprinkles.
For the Buttercream Frosting
In the bowl of a stand mixer with a paddle attachment, beat the butter and shortening together on medium speed until smooth. Turn the blender to low and slowly add the powdered sugar until it's mixed in.
Slowly add in 1/4 cup of the cream and the vanilla. Turn the mixer to medium speed and mix for 1 minute until creamy. Add more cream if you prefer a creamier frosting.
*Shelly notes if you don't like the idea of shortening in your cake then go ahead and use butter instead. Your cake will be a bit denser and the texture not as tender.
High altitude baking tips: If you are baking at high altitude, raise the baking temperature to 375 degrees F, reduce the sugar to 1 cup + 1 tablespoon and reduce the baking powder amount to 2 1/2 teaspoons.
Recipe reprinted from The Cookies & Cups Cookbook.