Courtesy Trina Harris
Confetti Birthday Drip Cake
TOTAL TIME: Prep: 1-1/2 hours Bake: 35 min. + cooling
YIELD: 20 servings.
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
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1 cup unsalted butter, room temperature
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1/3 cup vegetable oil
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1-3/4 cups sugar
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3 large eggs, room temperature
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3 large egg whites, room temperature
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1 tablespoon vanilla extract
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3 cups cake flour
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2 teaspoons baking powder
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1 teaspoon salt
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1 cup buttermilk, room temperature
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1/4 cup rainbow sprinkles
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BUTTERCREAM:
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2 cups unsalted butter, softened
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6 cups confectioners' sugar, sifted
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4 tablespoons heavy whipping cream
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1-1/2 teaspoons clear vanilla extract
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DRIP:
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1/4 cup heavy whipping cream
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1 cup white baking chips
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Soft blue paste food coloring
Directions
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1.
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.
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2.
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.
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3.
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, 3-4 minutes.
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4.
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.
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5.
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.
Nutrition Facts
1 slice: 658 calories, 38g fat (21g saturated fat), 110mg cholesterol, 223mg sodium, 77g carbohydrate (60g sugars, 0 fiber), 5g protein.
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