Che’s Nectar, “Confetti Cake”


Confetti Cake

Ingredients for the cake

  • 3 cups (420 g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 cups (3 sticks/340 g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350 g) granulated sugar
  • 5 nos eggs
  • 1 tbsp pure vanilla extract
  • 1 and 1/2 cups (360 ml) buttermilk
  • 3/4 cup sprinkles

Vanilla Buttercream Frosting

  • 1 and 1/2 cups (3 sticks/340 g) unsalted butter, softened to room temperature
  • 1/8 teaspoon salt
  • 5-6 cups (600-700 g) powdered sugar, sifted
  • 5 tablespoons (75 ml) heavy cream
  • 1 tablespoon pure vanilla extract

Method of making the Cake

  1. Preheat oven to 350°F/180 °C. Butter three 9-inch cake pans that are at least 2-inch high, and line the bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Do not over mix this batter. The less you mix, the lighter the cake will be. Fold in sprinkles.
  4. Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
  5. Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add 5 cups powdered sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
  6. Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer and spread a thick layer of the frosting. Finish with the third cake layer. Spread frosting over the top and sides of the cake.
  7. Served chilled as per your liking along with any beverage if you can.

Recipe Notes

Leftovers of the cake can be kept in the freezer for up to 2 months and thawed overnight in the fridge. enjoy this simple but attractive recipe during the weekend with your loved ones.. enjoy !!

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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