Good Morning and Happy Saturday! It’s good to get back in a baking groove again. To celebrate doing this whole writing recipes and posting them thing that I’ve been doing for a year, I decided to make a triple layer funfetti cake. Turns out I let the cakes cool a smidge too long and opted not to grease my pans. Don’t be like me, grease your pans and you’ll have a smoother time baking this than I did. All baking mishaps aside, this it a cake that is a deliciously vanilla cake that is ready to party.
confetti layer cake
1 cup butter
1 2/3 cup sugar
1 TBSP vanilla
2 cup flour
½ tsp salt
1 ½ tsp baking powder
3/4 cup milk
1/2-1 cup sprinkles/jimmies
for the frosting
1 cup butter
2 tsp vanilla
2 splashes of milk, can add more if needed
2 cups powdered sugar
1/4 cup sprinkles for decorating
Pre-heat your oven to 325 degrees. In a medium-large bowl, cream together the butter and sugar until it lightens up. Add in the vanilla and gently beat in eggs, one at a time, until just combined. In a separate bowl mix the dry ingredients and slowly incorporate into the batter, alternating with mixing in the milk until you have a smooth batter. Be careful to not overwork the batter. Gently fold in the sprinkles. In three lined or greased 9-inch cake pans, evenly distribute the batter. Bake for approximately 25-29 minutes. Let cool for about 8-10 minutes before gently placing on a wire rack.
To create the frosting, whip up the butter and get a good amount of air in it. Mix in the vanilla and slowly add in the powdered sugar and milk until you get your desired texture, scraping the whisk and edges as you go.
Once the cakes are completely cooled, it’s time for the real fun(fetti) to start. Place your bottom cake layer on the plate you plan serving it on. Plop a little bit of frosting and spread an even layer. Repeat for the next two layers and frost the sides to fill in the gaps. Sprinkle as many or as few sprinkles as you like.
One thought on “Sprinkle Layer Cake”
mmmm I just want to reach through the screen and grab this! (:
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