Confetti Cake (yield: 1 8-in round cake)

Confetti Cake

3 eggs, room temp

2 1/4 c (450g) sugar

8 oz (227g) butter, melted and cooled

1/4 c (50g) vegetable oil

3.5 c (420g) cake flour, sifted

1.5 tsp (6g) baking powder

1 tsp (6g) fine salt

1.5 c (341g) milk, room temp

1 tsp clear vanilla extract

1/2 tsp almond extract

1/2 c (90g) rainbow sprinkles

1. Using a whisk or the whisk attachment on a mixer, mix the eggs and sugar until thick, lightened in color, and approximately tripled in volume.

2. Stream in the melted and cooled butter and oil while mixing on medium speed.

3. Add one third of the dry ingredients, mix until combined, and add half of the wet ingredients.

4. Mix in another third of the dry, the rest of the wet, and finally the last third of the dry. Stop mixing as soon as you can't see any dry flour.

5. Add the rainbow sprinkles and mix in by hand.

6. Divide evenly between 2 8-in round cake pans that have been prepped with a circle of parchment paper and non-stick spray.

7. Bake at 350F (180C) for 40-45 minutes or until a toothpick inserted in the center comes out with wet crumbs.

8. Let the cakes cool completely before cutting off the tops, dividing in half, and stacking with the frosting.

Frosting

8 oz (227g) butter, softened

4 oz (113g) cream cheese, softened

4 c (454g) powdered sugar, sifted

1 tsp (6g) fine salt

2 Tbsp (28g) heavy cream

1 tsp clear vanilla extract

1. Mix together the butter and cream cheese until fluffy and lightened in color.

2. Add the powdered sugar in 3-4 additions.

3. Mix in the salt, heavy cream, and clear vanilla extract.

Note: this frosting recipe makes enough for a semi-naked finish to the cake. For a completely frosted cake, multiply the recipe x1.5.