Confetti White Cake Frosted with Swiss Meringue Buttercream
Ultimate fun, moist, and colorful confetti cake
Ingredients
- 2½ cups All-purpose flour
- ¼ cup Corn starch
- 2 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Butter, Room temperature
- ¾ cup Milk, Room temperature
- 4 Egg whites, Room temperature
- 1½ cups Sugar
- 1 tablespoon Clear imitation vanilla
- 1 teaspoon Almond extract, Optional
- ½-¾ cup Rainbow sprinkles , Artificially colored
Instructions
- Preheat the oven to 350ºF. Grease and flour dust 3X8" or 2X6"cake pans. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, salt, and baking powder.2½ cups All-purpose flour, ¼ cup Corn starch, 2 teaspoon Baking powder, 1 teaspoon Salt
- In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add in the egg whites, one at a time, mixing well after each one. Add the oil and the extracts.1 cup Butter, 4 Egg whites, 1½ cups Sugar, 1 tablespoon Clear imitation vanilla, 1 teaspoon Almond extract
- With the mixer running on low, add the dry ingredients and the milk in three alternating batches and mix until just barely combined, using a rubber spatula, gently fold in the sprinkles until they're evenly distributed.¾ cup Milk, ½-¾ cup Rainbow sprinkles
- Pour the batter into the prepared pans, and bake for 25-30 minutes. Or until an insert to the center comes out clean.
- Let cool for 10 minutes, then transfer to a cooling rack, and let cool completely before decorating.
- This cake is frosted with swiss meringue buttercream, SMBC, Please see my step by step instructions on how to make SMBC.
Nutrition
Calories: 381kcalCarbohydrates: 54gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 410mgPotassium: 73mgFiber: 1gSugar: 32gVitamin A: 497IUCalcium: 68mgIron: 1mg
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