Confetti Cake With Buttercream Frosting

• Vegetarian

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 2 cups All-purpose flour
  • 3 tsp Baking powder
  • 1/2 cup Jimmies or rainbow sprinkles
  • 1 tsp Kosher salt
  • 7 cups Powdered sugar
  • 1/2 cup Solid vegetable shortening
  • 1 1/3 cups Sugar
  • 1 1/3 tbsp Vanilla
  • 3/4 cup Vegetable shortening

• Dairy

  • 1 1/4 cups 2% or whole milk
  • 1 cup Butter, salted
  • 1/4 cup Heavy cream

Found on foodiecrush.com

Description

Ingredients

• For the Cake
• 2 cups all-purpose flour
• 1⅓ cups sugar
• 3 teaspoons baking powder
• 1 teaspoon kosher salt
• ¾ cup vegetable shortening
• 1¼ cups 2% or whole milk
• 1 tablespoon vanilla extract
• 3 egg whites
• ½ cup jimmies or rainbow sprinkles
• For the Buttercream Frosting
• 1 cup (2 sticks) salted butter, at room temperature
• ½ cup solid vegetable shortening
• 7 cups powdered sugar
• ¼ to ⅓ cup heavy cream
• 1 teaspoon vanilla extract

Directions

• Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Line the bottom of the cake pan with parchment paper rounds and coat again.
• In the bol of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add the shortening and mix on medium speed until the mixture is combined. Add the milk and vanilla and mix on medium speed for 2 minutes, scraping the sides as you mix.
• Add the egg whites and continue mixing 1 to 2 more minutes, until very smooth. Stir in the sprinkles.
• Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges of the cake begin to pull away from the pans.
• Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to continue cooling completely before frosting with the Buttercream Frosting. Decorate with more jimmies or rainbow sprinkles.
• *High altitude baking tips: If you are baking at high altitude, raise the baking temperature to 375 degrees F, reduce the sugar to 1 cup + 1 tablespoon and reduce the baking powder amount to 2½ teaspoons.
• For the Buttercream Frosting
• In the bowl of a stand mixer with a paddle attachment, beat the butter and shortening together on medium speed until smooth. Turn the blender to low and slowly add the powdered sugar until its mixed in.
• Slowly add in ¼ cup of the cream and the vanilla. Turn the mixer to medium speed and mix for 1 minute until creamy. Add more cream if you prefer a creamier frosting.
• Recipe reprinted from The Cookies & Cups Cookbook.