Confetti Cake

1. Preheat Oven

Begin by preheating your oven to 325°F (163°C). Grease two 8-inch round cake pans with butter, line them with parchment paper, then butter the parchment and lightly flour the pans, tapping out any excess flour.

2. Prepare Dry Ingredients

In a medium bowl, whisk together 1.5 cups of flour, 1 teaspoon of baking powder, 0.25 teaspoon of baking soda, and 0.25 teaspoon of salt. This will ensure even distribution of the leavening agents.

3. Combine Milk and Vanilla

In a small bowl, combine 158 milliliters of whole milk with 1.5 teaspoons of vanilla extract. Set this mixture aside.

4. Cream Butter and Sugar

Using a mixer fitted with the paddle attachment, beat 110 grams of softened butter with 200 grams of sugar on medium-high speed until the mixture is light and fluffy. This step is crucial as creaming the butter and sugar creates air pockets that will help the cake rise and give it a tender crumb. The mixture should appear pale and have a fluffy texture, which takes about 2-3 minutes.

5. Add Eggs

Add the whole egg and two egg whites to the butter-sugar mixture, beating well after each addition until the batter is smooth and fully incorporated.

6. Combine Wet and Dry Ingredients

Gradually add half of the flour mixture to the batter, followed by the milk-vanilla mixture, then the remaining flour mixture. Beat on low speed until just combined, scraping down the sides of the bowl as needed to ensure everything is well mixed.

7. Fold in Sprinkles

Gently fold in 0.33 cup of rainbow sprinkles by hand using a spatula or spoon, making sure they are evenly distributed throughout the batter.

8. Bake the Cakes

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Rotate the pans halfway through baking to ensure even cooking.

9. Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This cooling process is essential and should take at least 4 hours.

10. Prepare Frosting

For the frosting, beat 225 grams of softened cream cheese with 110 grams of softened butter and 0.13 teaspoon of salt on medium-high speed until light and fluffy, about 2 minutes. Gradually add 300 grams of sifted confectioners’ sugar and 0.5 teaspoon of vanilla extract, beating until smooth. Adjust the salt and sugar to taste.

11. Trim Cakes

Once the cakes are completely cool, use a bread knife to trim any domed parts to create a flat surface.

12. Assemble the Cake

Place one cake layer on a platter or cake stand and spread a generous amount of frosting on top. Stack the second layer on top and frost the top and sides of the cake, smoothing with an offset spatula.

13. Decorate with Sprinkles

To decorate, gently press 1 cup of rainbow sprinkles onto the top and sides of the cake, catching any excess on a baking sheet for easy cleanup.

14. Set the Frosting

Refrigerate the cake for at least 30 minutes to allow the frosting to set. Serve the cake cool and enjoy your colorful creation!