Confetti Snack Cake
with buttercream frosting
This festive cake is fun and easy to make, whether for a special occasion or just a weeknight treat!
Smarts #1: Rainbow jimmies, the little stick-like sprinkles, work best in this recipe. We suggest avoiding non-pareils, tiny sprinkle balls, because they tend to bleed into cake batter.
Smarts #2: A hand mixer will work great for both the cake batter and frosting. Because this cake is snack-sized, a large stand mixer may be too deep to efficiently cream the butter.
Ingredients
- Parchment paper - for baking
- Flour, all-purpose - 1 1/3 cup
- Baking powder - 1 tsp
- Kosher salt - 1/2 tsp
- Butter - 1/2 cup (1 stick) , softened to room temperature
- Sugar - 1 cup
- Eggs - 2 , room temperature
- Vanilla extract - 2 tsp
- Milk - 1/2 cup
- Rainbow sprinkles - 3 Tbsp , plus more for decorating
- Butter - 1/2 cup (1 stick) , softened to room temperature
- Sugar, powdered - 2 cups
- Heavy cream - 2 Tbsp
- Vanilla extract - 1 Tbsp
- Kosher salt - pinch
Prep
-
Prep cake pan - Spray 8x8 pan with some baking spray, and line the bottom of the pan with parchment paper.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 325F / 165C degrees.
-
Mix dry cake ingredients - Combine flour, baking powder, and salt (portion for cake) and set aside.
-
Mix wet cake ingredients - Beat butter (portion for cake) with a hand mixer until smooth. Add sugar (portion for cake) and beat for two minutes until pale and fluffy. Beat in eggs one at a time, mixing well and scraping the bowl after each addition. Beat in vanilla (portion for cake).
-
Combine wet and dry mixtures - Add half of dry ingredients to wet mixture and mix at low speed until just combined. Add milk, mixing at continued low speed, and then remaining half of dry ingredients.
-
Using a spatula or wooden spoon, gently fold in sprinkles.
-
Spread batter into prepared pan and bake for 25 minutes, or until the top is light-golden in color and gently springs back when touched. Remove cake from oven and cool completely.
-
Make buttercream - Beat butter (portion for buttercream) with a hand mixer until smooth. Add half of powdered sugar and half of cream to the butter and beat for one minute. Scrape the bowl well and add remaining sugar and cream, plus vanilla and salt (portions for frosting). Beat for one minute more, or until smooth.
-
Spread buttercream frosting onto cooled cake and top with additional sprinkles. Enjoy!
Reviews
Ratings
0 reviews