Dessert: Confetti Cake with Brown Sugar Buttercream Recipe

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
3/4 cup 2% milk
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/3 cup rainbow jimmies

Instructions

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.

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