Confetti Birthday Cake - Cakes by Courtney

1 cup unsalted butter, room temperature

1/3 cup vegetable oil

1 3/4 cups sugar

3 large eggs, room temperature

3 large egg whites, room temperature

1 Tbsp. vanilla extract

3 cups CAKE flour

2 tsp. baking powder

1 tsp. salt

1 cup buttermilk, room temperature

1/4 cup rainbow sprinkles

Buttercream Frosting

1 1/4 cups unsalted butter, softened

4 1/2 cups confectioner's sugar, sifted

3 Tbsp. heavy whipping cream

2 tsp. clear vanilla extract

Soft pink gel or past food coloring, optional

 Preheat oven to 325 degrees.  Grease 9x13 baking dish,.  

In a large bowl cream butter, oil and sugar until light and fluffy, 5-7 minutes.

Add eggs, then egg whites, one at a time, beating well after each addition.  Beat in vanilla. 

In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.  Fold in sprinkles.

Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes.  Cool completely on a wire rack

For Buttercream:  in a large bowl, beat butter until creamy.  Gradually beat in confectioner's sugar until smooth.  Add cream, vanilla and, if desired, food coloring.  Beat until light and fluffy, 5-7 minutes.  Spread over cake and sprinkle with additional sprinkles.  

Taste of Home  Jun3/July 2020 pg. 33