Mini Confetti Layer Cake

The best way to celebrate!

Introducing an elevated confetti cake for an intimate celebration: Fluffy white cake, sprinkles, and a custardy French buttercream.

Gather milk, flour, butter, eggs, sprinkles, vanilla extract, oil, salt,

baking powder, & sugar.

Separate the eggs into the bowl of a stand mixer, reserving the yolks for the buttercream.

Whisk the egg whites with half the sugar into a soft-peaked meringue.

Transfer the meringue into a medium bowl.

Scrape the bowl well.

Reverse cream the butter, flour, baking powder, salt, and remaining sugar in the same bowl.

The mixture will look like breadcrumbs.

Stream in the milk, oil, and vanilla with the mixer on medium low.

Beat until smooth, about 1-2 minutes.

Add the sprinkles!

Beat on high for just a few seconds to incorporate.

Gently fold the meringue into the cake batter.

Divide the batter evenly into three 6" cake pans.

Bake for 20-25 minutes at 350°F/175°C. Let the cakes cool completely.

Gather the ingredients for the buttercream: Granulated & powdered sugar,

salted butter, egg yolks, water, vanilla extract, and heavy cream.

Heat the water and granulated sugar to the firm ball stage (245°F/118°C).

Slowly and carefully stream the syrup into the egg yolks while whisking on medium.

Whisk until the mixture has cooled and thickened, about 7 minutes.

Add the salted butter one piece at a time while whisking on medium.

Add the heavy cream, powdered sugar, and vanilla, and beat thoroughly until fluffy.

Assemble the cake on a turntable, placing about ½ cup of buttercream between each layer.

Frost with a crumb coat, then chill for at least 15 minutes.

Finally, add sprinkles!

This recipe has a cleanup rating of 5 out of 5, at  Dish Mountain

(One of two photos.)

Get the recipe, tips & tricks, cleanup rating, and nutritional information via the link below!