Thursday, 10 November 2016

Confetti Birthday Cake

Happy Thursday Friends! 

Todays recipe is a new one for me and quickly becoming a fan favourite. I made this cake yesterday for a friends birthday just yesterday and love it! This is the perfect celebration cake or treat! 

You Will Need 
1 stick butter (8 tbs)
2 cups sugar 
2 3/4 cups plain flour 
1 cup milk 
1 tsp baking powder 
1/2 vegetable oil 
5 eggs, room temperature 
1 Tbs vanilla extract 
3 Tbs sprinkles 

1 1/2 sticks butter
3 cups icing sugar 
2 tsp vanilla extract 
1/4 cup milk 


Preheat the oven to 350 degrees. 

Butter the bottoms and sides of two 9-inch round cake pans; grease with baking spray.

Whisk together the flour, baking powder and salt in a medium bowl; set aside.

Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs 1 at a time, then beat in the vanilla until combined.

Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour. Add the sprinkles and gently fold through. 

Divide the batter evenly between the prepared pans.

Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.

For the frosting: While the cakes cool, beat the butter  in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium high and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk and beat to incorporate. Beat in the remaining milk 1 tablespoon at a time (the frosting will be spreadable but not runny).

To assemble: Place 1 cake layer right-side up on a cake plate or stand and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top of the cake with the remaining frosting. Decorate the top with additional sprinkles.



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