Confetti Cake with Strawberry Frosting
By By Polina Chesnakova, from Everyday Cake
Images
Serves
Makes 12-16 Servings
Ingredients
For the cake
2 ½ cups (300 g) cake flour, sifted, or 2 cups (260 g) all purpose flour
¼ cup (30 g) cornstarch (omit if using cake flour)
2 teaspoons baking powder
1 ¼ teaspoons kosher salt
1 1/3 cups (265 g) granulated sugar
¾ cup (170 g) unsalted butter, at room temperature
4 egg whites, at room temperature
2 tablespoons neutral oil, such as canola or safflower
2 ½ teaspoons vanilla extract
2/3 cup (160 ml) buttermilk, at room temperature
½ cup (80 g) rainbow sprinkles, plus more for sprinkling
For the frosting
3/4-ounce freeze-dried strawberries (heaping ¾ cup)
1 ½ cups (340 g) unsalted
butter, at room temperature
3 cups (360 g) powdered sugar
3 tablespoons whole milk, at room temperature
1 tablespoon vanilla extract
¾ teaspoon apple cider vinegar
¾ teaspoon kosher salt
2 ½ cups (300 g) cake flour, sifted, or 2 cups (260 g) all purpose flour
¼ cup (30 g) cornstarch (omit if using cake flour)
2 teaspoons baking powder
1 ¼ teaspoons kosher salt
1 1/3 cups (265 g) granulated sugar
¾ cup (170 g) unsalted butter, at room temperature
4 egg whites, at room temperature
2 tablespoons neutral oil, such as canola or safflower
2 ½ teaspoons vanilla extract
2/3 cup (160 ml) buttermilk, at room temperature
½ cup (80 g) rainbow sprinkles, plus more for sprinkling
For the frosting
3/4-ounce freeze-dried strawberries (heaping ¾ cup)
1 ½ cups (340 g) unsalted
butter, at room temperature
3 cups (360 g) powdered sugar
3 tablespoons whole milk, at room temperature
1 tablespoon vanilla extract
¾ teaspoon apple cider vinegar
¾ teaspoon kosher salt
Procedure
To make the cake
Preheat the oven to 350°F. Grease a 9-by-13-inch pan and line the bottom with parchment paper.
In a medium bowl, sift together the flour, cornstarch (if using), baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, 4 to 5 minutes, scraping down the bottom and sides of the bowl as needed.
Add the egg whites one at a time, mixing until the batter is combined and lump-free and scraping down the bowl and paddle after each addition.
Add the oil and vanilla and mix to combine.
Add the flour mixture in three additions, alternating with two additions of the buttermilk, mixing until just combined and scraping down the bowl as needed.
Use a silicone spatula to fold in the sprinkles and make sure the batter is smooth and fully combined.
Scrape the batter into the prepared pan and smooth out the top. Bake the cake until a tester inserted into the center comes out clean, 25 to 30 minutes.
Transfer the pan to a wire rack and allow the cake to cool completely.
To make the frosting
Pulse the strawberries in a food processor until finely ground. Use immediately or store in an airtight container for up to 3 months.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it has a soft, spreadable consistency, about 2 minutes.
Sift in the powdered sugar and add the milk, vanilla, vinegar, and salt. Beat on the lowest speed for a full 3 to 4 minutes, until the frosting is smooth and creamy but not light and fluffy.
Add the strawberry powder and beat to combine. The frosting should be used immediately or transferred to an airtight container and refrigerated for up to 2 weeks. Bring it to room temperature and re-whip on low speed until smooth and creamy before using.
To assemble the cake
Scrape the frosting onto the cooled cake and use an offset spatula to smooth it out in an even layer.
Top with sprinkles, then cut into squares and serve. This cake is best on the day it is baked but will keep covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. Bring to room temperature before serving.
NOTE: While this recipe is written for a 9-by-13-inch pan, you can also bake it in two greased and parchment-lined 8-inch round or square p
Preheat the oven to 350°F. Grease a 9-by-13-inch pan and line the bottom with parchment paper.
In a medium bowl, sift together the flour, cornstarch (if using), baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, 4 to 5 minutes, scraping down the bottom and sides of the bowl as needed.
Add the egg whites one at a time, mixing until the batter is combined and lump-free and scraping down the bowl and paddle after each addition.
Add the oil and vanilla and mix to combine.
Add the flour mixture in three additions, alternating with two additions of the buttermilk, mixing until just combined and scraping down the bowl as needed.
Use a silicone spatula to fold in the sprinkles and make sure the batter is smooth and fully combined.
Scrape the batter into the prepared pan and smooth out the top. Bake the cake until a tester inserted into the center comes out clean, 25 to 30 minutes.
Transfer the pan to a wire rack and allow the cake to cool completely.
To make the frosting
Pulse the strawberries in a food processor until finely ground. Use immediately or store in an airtight container for up to 3 months.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it has a soft, spreadable consistency, about 2 minutes.
Sift in the powdered sugar and add the milk, vanilla, vinegar, and salt. Beat on the lowest speed for a full 3 to 4 minutes, until the frosting is smooth and creamy but not light and fluffy.
Add the strawberry powder and beat to combine. The frosting should be used immediately or transferred to an airtight container and refrigerated for up to 2 weeks. Bring it to room temperature and re-whip on low speed until smooth and creamy before using.
To assemble the cake
Scrape the frosting onto the cooled cake and use an offset spatula to smooth it out in an even layer.
Top with sprinkles, then cut into squares and serve. This cake is best on the day it is baked but will keep covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. Bring to room temperature before serving.
NOTE: While this recipe is written for a 9-by-13-inch pan, you can also bake it in two greased and parchment-lined 8-inch round or square p
Confetti Cake with Strawberry Frosting
By By Polina Chesnakova, from Everyday Cake
Serves
Makes 12-16 Servings
Ingredients
For the cake
2 ½ cups (300 g) cake flour, sifted, or 2 cups (260 g) all purpose flour
¼ cup (30 g) cornstarch (omit if using cake flour)
2 teaspoons baking powder
1 ¼ teaspoons kosher salt
1 1/3 cups (265 g) granulated sugar
¾ cup (170 g) unsalted butter, at room temperature
4 egg whites, at room temperature
2 tablespoons neutral oil, such as canola or safflower
2 ½ teaspoons vanilla extract
2/3 cup (160 ml) buttermilk, at room temperature
½ cup (80 g) rainbow sprinkles, plus more for sprinkling
For the frosting
3/4-ounce freeze-dried strawberries (heaping ¾ cup)
1 ½ cups (340 g) unsalted
butter, at room temperature
3 cups (360 g) powdered sugar
3 tablespoons whole milk, at room temperature
1 tablespoon vanilla extract
¾ teaspoon apple cider vinegar
¾ teaspoon kosher salt
2 ½ cups (300 g) cake flour, sifted, or 2 cups (260 g) all purpose flour
¼ cup (30 g) cornstarch (omit if using cake flour)
2 teaspoons baking powder
1 ¼ teaspoons kosher salt
1 1/3 cups (265 g) granulated sugar
¾ cup (170 g) unsalted butter, at room temperature
4 egg whites, at room temperature
2 tablespoons neutral oil, such as canola or safflower
2 ½ teaspoons vanilla extract
2/3 cup (160 ml) buttermilk, at room temperature
½ cup (80 g) rainbow sprinkles, plus more for sprinkling
For the frosting
3/4-ounce freeze-dried strawberries (heaping ¾ cup)
1 ½ cups (340 g) unsalted
butter, at room temperature
3 cups (360 g) powdered sugar
3 tablespoons whole milk, at room temperature
1 tablespoon vanilla extract
¾ teaspoon apple cider vinegar
¾ teaspoon kosher salt
Procedure
To make the cake
Preheat the oven to 350°F. Grease a 9-by-13-inch pan and line the bottom with parchment paper.
In a medium bowl, sift together the flour, cornstarch (if using), baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, 4 to 5 minutes, scraping down the bottom and sides of the bowl as needed.
Add the egg whites one at a time, mixing until the batter is combined and lump-free and scraping down the bowl and paddle after each addition.
Add the oil and vanilla and mix to combine.
Add the flour mixture in three additions, alternating with two additions of the buttermilk, mixing until just combined and scraping down the bowl as needed.
Use a silicone spatula to fold in the sprinkles and make sure the batter is smooth and fully combined.
Scrape the batter into the prepared pan and smooth out the top. Bake the cake until a tester inserted into the center comes out clean, 25 to 30 minutes.
Transfer the pan to a wire rack and allow the cake to cool completely.
To make the frosting
Pulse the strawberries in a food processor until finely ground. Use immediately or store in an airtight container for up to 3 months.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it has a soft, spreadable consistency, about 2 minutes.
Sift in the powdered sugar and add the milk, vanilla, vinegar, and salt. Beat on the lowest speed for a full 3 to 4 minutes, until the frosting is smooth and creamy but not light and fluffy.
Add the strawberry powder and beat to combine. The frosting should be used immediately or transferred to an airtight container and refrigerated for up to 2 weeks. Bring it to room temperature and re-whip on low speed until smooth and creamy before using.
To assemble the cake
Scrape the frosting onto the cooled cake and use an offset spatula to smooth it out in an even layer.
Top with sprinkles, then cut into squares and serve. This cake is best on the day it is baked but will keep covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. Bring to room temperature before serving.
NOTE: While this recipe is written for a 9-by-13-inch pan, you can also bake it in two greased and parchment-lined 8-inch round or square p
Preheat the oven to 350°F. Grease a 9-by-13-inch pan and line the bottom with parchment paper.
In a medium bowl, sift together the flour, cornstarch (if using), baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed until light and fluffy, 4 to 5 minutes, scraping down the bottom and sides of the bowl as needed.
Add the egg whites one at a time, mixing until the batter is combined and lump-free and scraping down the bowl and paddle after each addition.
Add the oil and vanilla and mix to combine.
Add the flour mixture in three additions, alternating with two additions of the buttermilk, mixing until just combined and scraping down the bowl as needed.
Use a silicone spatula to fold in the sprinkles and make sure the batter is smooth and fully combined.
Scrape the batter into the prepared pan and smooth out the top. Bake the cake until a tester inserted into the center comes out clean, 25 to 30 minutes.
Transfer the pan to a wire rack and allow the cake to cool completely.
To make the frosting
Pulse the strawberries in a food processor until finely ground. Use immediately or store in an airtight container for up to 3 months.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it has a soft, spreadable consistency, about 2 minutes.
Sift in the powdered sugar and add the milk, vanilla, vinegar, and salt. Beat on the lowest speed for a full 3 to 4 minutes, until the frosting is smooth and creamy but not light and fluffy.
Add the strawberry powder and beat to combine. The frosting should be used immediately or transferred to an airtight container and refrigerated for up to 2 weeks. Bring it to room temperature and re-whip on low speed until smooth and creamy before using.
To assemble the cake
Scrape the frosting onto the cooled cake and use an offset spatula to smooth it out in an even layer.
Top with sprinkles, then cut into squares and serve. This cake is best on the day it is baked but will keep covered at room temperature for up to 1 day or in the refrigerator for up to 5 days. Bring to room temperature before serving.
NOTE: While this recipe is written for a 9-by-13-inch pan, you can also bake it in two greased and parchment-lined 8-inch round or square p