Who doesn’t love a moist vanilla cake bursting with rainbow coloured sprinkles inside and out! We have used our Confetti Bakeware to create some sweet delights. Our batter is great for making any style of cake from bundt to cupcakes and more…. Just make sure to adjust the time depending on the size and type of baking vessel.
3 cups (375g) all purpose flour
1 ¾ cup (350g) white sugar
1 teaspoon (5ml) baking powder
1 teaspoon (5ml) baking soda
1 teaspoon (5ml) kosher salt
4 large eggs, room temperature
¾ cup (180ml) vegetable oil
2 teaspoons (10ml) vanilla extract
1 cup (240ml) buttermilk
3/4 cup (180g) sprinkles
Butter Cream Frosting:
1/2 cup (113g) unsalted butter softened to room temperature
2 cups (260g) confectioners’ sugar
1 teaspoon (5ml) pure vanilla extract
2 tablespoons (30ml) milk
1-2 drops red food colouring
1 cup (80g) shredded coconut for garnish, optional
sprinkles for extra sprinkling
Preheat the oven to 350F(176C) positioning the rack in the centre of the oven. Prepare the confetti bakeware by buttering the inside. (Do not use cooking spray) Set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
In a large bowl, using a hand mixer, beat the eggs until fluffy. Add the vegetable oil and vanilla and beat on medium/low until fully combined.
Gradually add in the flour mixture alternating with the buttermilk and continue to beat on medium/low. Use a spatula to scrape the sides of the bowl to make sure the batter is fully blended.
Gently fold the sprinkles into the batter to fully incorporate them throughout the mixture. Spoon into the desired baking vessel filling 3/4 of the way full. Set the pan onto a baking sheet to give stability and bake.
Bundt Pan: 55-60 minutes
Mini Donut or Mini Muffin Pan: 15-20 minutes
Standard Cake Pan – 25-35 minutes.
Bake until a toothpick inserted in the centre comes out clean.
*Note: As ovens bake hotter than others, start to check for doneness 10 minutes before suggested baking time.
Prepare the icing while the cake is baking. In a medium bowl, cream the butter and confectioners’ sugar using a hand mixer until fluffy. Beat in the vanilla and milk until smooth. Add in the food colouring and continue to beat until fully blended. Set aside until the cake is baked and cooled for 10 minutes. Invert onto a wire race and cool completely before icing with the Butter Cream and Sprinkle away!**
*Once iced, the bundt cake and mini cupcakes can be covered with coconut.