Confetti Layer Cake

By vealam

Ingredients

• 3/4 cup rainbow sprinkles
• 6 large egg whites, room temperature
• 2/3 cup whole milk, room temperature
• 2 teas vanilla, plus 1 tbs
• 3 cups cake flour
• 1 1/2 cups sugar
• 4 teas baking powder
• 1 teas salt, plus a pinch
• 1/2 pound unsalted butter, cut into 16 pieces and softened plus, 1 lbs unsalted butter, softenend and cut into 32 pieces
• 1/4 cup heavy cream
• 4 cups confectioners sugar

Details

Servings 1
Adapted from passthesushi.com

Preparation

Step 1

Grease and flour three 8" round cake pans. Line with parchment paper and grease and flour again. Preheat oven to 350 degrees F.

Pulse the 1/2 cup of the sprinkles once or twice in a food processor.

In a bowl, whisk the egg whites, milk and vanilla.

In the bowl of your stand mixer, fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add the 1/2 pound butter, with the mixer running on low, until all butter is combined and the mixture resembles crumbs.

Slowly pour in all but 1/2 cup of the egg mixture, until just combined. Increase the speed to medium high and beat 1 minute, until light and fluffy. Add in the remaining egg mixture. Scrape down the sides as needed and combine again on medium high heat for 15 seconds longer. Fold in the sprinkles.

Divide the batter evenly in the pans and smooth tops with a spatula. Bake in the preheated oven for 21 to 25 minutes, until a toothpick inserted in the center comes out clean.

Let cool on wire rack for 10 minutes before turning out cakes and removing parchment. Cool Completely.

Meanwhile, make the icing. In a clean bowl for your stand mixer, whisk the butter, heavy cream, salt, and vanilla with the whisk attachment. Carefully add in the confectioners' sugar until all is incorporated. Increase spread to medium-high and whip until fluffy, about 5 minutes.