So when I made this cake, I made the full recipe but baked half the batter as cupcakes for cake pops, and the other half for a 2 layer 6 " cake. This cake was a nice whimsical cake, with really good flavor. The not butter buttercream is really good- reminiscent of oreo stuff! Although rainbow cake is always the favorite, I think we are going to have to do sprinkle cake for birthdays too!
Adapted from Sweetapolita
1 cup whole milk (237 mL/8 liquid ounces)
6 large egg whites (6 ounces/175 grams)
2 teaspoons (10 mL) pure vanilla extract
1/4 teaspoon (1.25 mL) almond extract
2 3/4 cups (11 oz/315 g) cake flour
1 1/2 cups sugar (10.5 ounces/300 grams)
1 tablespoon + 1 teaspoon baking powder (19.5 grams)
3/4 teaspoon salt (5 grams)
12 tablespoons (6 ounces/170 grams) unsalted butter, at room temperature and cut into cubes
~1/2 cup Rainbow Sprinkles
Preheat oven to 350°F (180°C). Grease, line with parchment, and spray with baker's joy two round 8-inch pans. In a medium bowl or measuring cup, stir the egg whites, 1/4 cup of milk, vanilla and the almond extract. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed for under a minute.
Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just wet. Turn to medium and mix for about 2 minutes.
Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Gently stir in the rainbow sprinkles to distribute evenly.
Divide the batter in two, spreading it evenly with a small offset palette knife.
Bake 25-35 minutes or until a cake tester comes clean when inserted into the center/ top springs back. An overbaked cake is a dry cake. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
Frost as desired. For a 6 inch cake, use 1 cup in between layers, for a 9 inch cake, use 1 1/2 cups. Top with sprinkles, disco dust, and confetti quins. Frosting tip: cut pieces of wax paper and put them under cake to keep the plate clean!
Not butter crusting Buttercream
Adapted from I am Baker
2 lbs powder sugar (two pounds or about eight cups)
1 cup shortening
1 tsp vanilla extract
1/2 cup milk
Cream shortening and vanilla in mixer for a few minutes. Add in powder sugar, and milk and beat slowly with paddle attachment.