Confetti Cake with Brown Sugar Buttercream
Ingredients
➡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
BUTTERCREAM:
➡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
Instructions
➡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.