Confetti Birthday Drip Cake

Name: Confetti Birthday Drip Cake
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 2 h 5 min
Yield: 20 servings.
Ingredients: 1 cup unsalted butter, room temperature; 1/3 cup vegetable oil; 1-3/4 cups sugar; 3 large eggs, room temperature; 3 large egg whites, room temperature; 1 tablespoon vanilla extract; 3 cups cake flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup buttermilk, room temperature; 1/4 cup rainbow sprinkles; 2 cups unsalted butter, softened; 6 cups confectioners' sugar, sifted; 4 tablespoons heavy whipping cream; 1-1/2 teaspoons clear vanilla extract; 1/4 cup heavy whipping cream; 1 cup white baking chips; Soft blue paste food coloring

This is a moist and fluffy vanilla drip cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! —Courtney Rich, Highland, Utah

Ingredients

1 cup unsalted butter, room temperature
1/3 cup vegetable oil
1-3/4 cups sugar
3 large eggs, room temperature
3 large egg whites, room temperature
1 tablespoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1/4 cup rainbow sprinkles
2 cups unsalted butter, softened
6 cups confectioners' sugar, sifted
4 tablespoons heavy whipping cream
1-1/2 teaspoons clear vanilla extract
1/4 cup heavy whipping cream
1 cup white baking chips
Soft blue paste food coloring

Directions

Preheat oven to 350°. Line bottoms of 4 greased 6-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add cream and vanilla. Beat until light and fluffy, 5-7 minutes.
For drip, in a microwave, heat cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Tint as desired with food coloring. Cool slightly, stirring occasionally.
To assemble cake, place 1 cake layer on a serving plate; spread with ½ cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ½ cup frosting. Freeze until set, about 10 minutes. Frost top and sides with 1 cup frosting. Pour drip over top of cake, allowing some to flow over sides. Pipe remaining frosting around top edges; top with additional sprinkles. Gently press additional sprinkles into frosting on sides of cake.