- 2-1/4 cups cake flour
- 1-1/2 cups sugar
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 egg whites
- 3/4 cup whole milk
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup rainbow jimmies
- 4 egg whites
- 1 cup packed light brown sugar
- 1/4 teaspoon salt
- 1-1/2 cups unsalted butter, softened
- 1-1/2 teaspoons clear vanilla extract
- 1/2 to 3/4 teaspoon yellow food coloring
- Confetti sprinkles
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
- In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, one at a time, beating well after each addition. Gradually beat in milk and extracts. Gently fold in jimmies.
- Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For buttercream, in a heatproof bowl of a stand mixer, whisk egg whites, brown sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes.
- Remove from heat. With whisk attachment of stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes.
- Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and enough food coloring to achieve desired color.
- Immediately spread frosting between layers and over top and sides of cake. Decorate with sprinkles. Store in refrigerator. Yield: 16 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Confetti Cake with Brown Sugar Buttercream
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What a fun, festive cake. There was no birthday to celebrate. I just made it for fun. I do keep clear vanilla extract on my shelf for the same reason the other reader stated. Will be making this cake again.
This was one of the easiest cakes I've made in a while and it was also one of the best! Both the cake and the buttercream had such a great flavor. My cakes didn't rise quite as much as I'd hoped but the end result was still excellent. And if you're wondering why the recipe calls for clear vanilla - it's because regular vanilla will cause the frosting to be a light brown color. So instead of a nice Springy yellow color, mine ended up being a nice Fallish golden color. But no worries because it was still delicious!!