- 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 large egg whites
- 3/4 cup 2% milk
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup rainbow jimmies
- 4 large 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
"Given how excited I had been to bake this recipe, this was an incredibly disappointing cake. I served this to 5 people , and the responses ranged from lukewarm to very negative. The cake itself is decent. Pretty good flavor (Though I'd have put in more vanilla personally) with a decent texture that perhaps plays it a bit safe- It's not quite incredibly dense and moist, but not extremely fluffy either. It's not bad, but it's certainly not memorable.The buttercream frosting, however, was flat out awful. I'm a very experienced baker, I triple checked this recipe as I was doing everything to make sure there were no errors. In my experience, 1-1/2 cups of butter to just 1 cup of sugar is an insane ratio.Against my better judgement, I reluctantly followed the recipe exactly. As another reviewer posted here, the end result is like eating a pure stick of butter, with perhaps some very light vanilla and sugary undertones. This is one of the most unbalanced vanilla buttercream recipes I've ever made, so unless you REALLY enjoy the taste of pure butter, do NOT make this frosting. There are far, FAR better recipes available on virtually any cooking website.The best part about the cake is the appearance. It's fun, festive, and colorful. This would be acceptable for a child's birthday party, but if you MUST make this cake, I strongly advise against making the accompanying frosting recipe.Overall, I simply can't recommend this recipe . Not when there are so many better options available. 2/5 stars."
"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!!"