Confetti Cake with Brown Sugar Buttercream


Confetti Cake with Brown Sugar Buttercream


➡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, room temperature

➡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 2 greased 9-in. round baking pans with parchment; grease parchment.

➡In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, 1 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.

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