Buttercream Confetti Cake

Instructions

1. Preheat your oven to 350°F. Butter three 9-inch cake pans that are at least 2 inches high and line the bottoms with parchment paper.

2. In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

3. In a separate bowl, beat the butter and sugar using your Mixer on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides and bottom of the bowl as needed.

4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Set your Mixer to low speed and add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour mixture. Mix only until just combined so the cake stays light and fluffy. Fold in the sprinkles.

5. Divide the batter evenly between the cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool for 15 minutes, then remove from pans and cool completely on a wire rack.

6. To make the frosting, beat butter and salt in a bowl using your Mixer on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until thickened. If frosting is too thin, beat in a few tablespoons of powdered sugar at a time until thick.

7. To assemble the cake, set one layer on a plate or cake stand. Evenly spread a thick layer of frosting over the top. Place the second cake layer on top and spread with more frosting. Finish with the third cake layer and frost the top and sides of the cake.

8. Refrigerate the cake, then bring to room temperature before serving – this cake adds a sprinkle of fun to every celebration!