Homemade Confetti Cake

 

Total time: Prep--30 min.; Bake--35 min. + cooling

Servings: 16

Ingredients

1 c. unsalted butter, room temperature

1/3 c. vegetable oil

1-3/4 c. sugar

3 lg. eggs, room temperature

3 lg. egg whites, room temperature

1 tbsp. vanilla extract

3 c. cake flour

2 tsp. baking powder

1 tsp. salt

1 c. buttermilk, room temperature

1/4 c. rainbow sprinkles

1-1/2 c. unsalted butter, softened

4-1/2 c. unsalted butter, softened

4-1/2 c. confectioners' sugar, sifted

3 tbsp. heavy whipping cream

2 tsp. clear vanilla extract

Soft pink food coloring

Directions

1. Preheat oven 325 deg. F. Grease 13x9" baking dish. In a lg. bowl, cream butter, oil and sugar til light and fluffy, 5-7 min. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately w/ buttermilk, beating well after each addition. Fold in sprinkles.

2. Transfer to prepared pan. Bake til toothpick inserted in center comes out clean, 35-40 min. Cool completely on wire rack.

3. For buttercream, in lg. bowl, beat butter til creamy. Gradually beat in confectioners' sugar til smooth. Add cream, vanilla and food coloring. Beat til light and fluffy, 5-7 min. Frost top of cake w/ frosting and top w/ additional sprinkles if desired.

Nutrition Facts

1 piece: 823 calories; 47 g. fat (26 g. saturated fat); 138 mg. cholesterol; 279 mg. sodium, 97 g. carbohydrate 75 g. sugars; 0 g. fiber); 6 g. protein.