Confetti Cake

​My family has a favorite ice cream spot near my parent's house that is a required stop during our annual summer visit to Ohio.  The portions are huge and the the custard is delicious but more importantly, I can get my ice cream covered in sprinkles!  The cone on the left is a picture of my niece's SMALL cone and the one on the left is my kiddy twist cone with crunch coat and eyes!

​What is it about sprinkles and candy eyes that I just can't seem to resist?  I don't care how old you are - there is still a kid in all of us.  Confident that I'm not the only 40 something adult that gets excited about sprinkles, I decided to make a confetti cake - for kids AND adults.  

My confetti cake recipe came from my Cooks magazine.

Confetti Cake
1 1/2 cups rainbow sprinkles
12 large eggs
1 1/3 cups whole milk
4 teaspoons vanilla
6 cups cake flour
3 cups sugar
8 teaspoons baking powder
2 teaspoons salt
32 Tablespoons butter

​Pulse 1 cup of sprinkles in the food processor.

Combine flour, sugar, baking powder and salt in mixing bowl.

With mixer running, add butter, 1 Tablespoon at a time until crumbly.

 Combine egg whites, vanilla and milk.

Add all but 1/2 cup egg mixture to mixer.  Beat 1 minute on medium.

​Add remaining egg mixture.

Stir in sprinkles.

Divide batter between 3 greased nine inch cake pans.

Bake 30 minutes at 350.

​Cool completely.  To layer, start with 1 cake layer on a 10 inch cake circle.

​Spread a thin layer of buttercream frosting on top.

​Repeat.

​Top with a final cake layer and frost entire cake with a thin coat of buttercream.  Refrigerate at least 1 hour.

​Turns out, my assumptions were correct - people of ALL ages like sprinkles and more importantly, cake with sprinkles.  Maybe eating confetti cake makes us feel like a kid again but if that's what it takes to feel younger - go for it.   

Ciao!

Click here for a printable version of this recipe