Confetti cake with strawberry buttercream

 

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

I'm celebrating Tuesday (or should I say Twosday) 2/22/22 by making a number 2-shaped confetti cake with strawberry buttercream frosting! If you are not celebrating an occasion in which the number two is involved (which is probably the case for most of you reading this blog post), the good news is that this is still an incredibly delicious cake and buttercream recipe.

Before you jump into the recipe, I want to share a few tips that are very important when making cakes.

First, ALWAYS MEASURE INGREDIENTS BY WEIGHT! I cannot emphasize this enough, and I'm sure you've heard me say this many times. It is the most accurate way to measure ingredients. And it's very very important to be accurate when baking because baking is a science. My $15 mini scale is my most used tool in the kitchen.

Second, make sure all your ingredients are room temperature. Ingredients mix together better when they're all the same temperature. Room temperature butter should still be slightly cool, and it shouldn't look greasy and melty. When you touch it, your finger should leave an imprint, but it shouldn't sink down into the butter. I only use Challenge unsalted butter in my baking recipes. It doesn't have any artificial ingredients, so the taste is pure and the flavor is consistent.

Third, spray your cake pans, line with parchment paper, and spray again. It's the best way to ensure that your cakes will easily pop out of the pans.

Fourth, do not use the "toothpick test" to see if your cake is done. It is not fail proof. There are three things I want you to do instead. The first is to lightly touch the top of the cake. It should bounce back. Next, look at the edges. The cake will start to pull away from the pan when it's done. Lastly, use a thermometer to check the temperature of the center of the cake. It should register between 200 and 205 degrees Fahrenheit.

Confetti cake with strawberry buttercream

Makes 3, 8” cakes (or 1, 8” circle cake and 1, 8” square cake)

Ingredients

For the funfetti cake

• 680 grams (3 1/2 cups) granulated sugar
• 567 grams (4 3/4 cups) cake flour
• 20 grams (5 teaspoons) baking powder
• 6 grams (2 teaspoons) salt
• 340 grams (1 1/2 cups) Challenge unsalted butter, softened to room temperature
• 16 fluid ounces (473 grams) buttermilk 
• 237.5 grams egg whites (from about 7 eggs)
• 187.5 grams whole eggs (from about 4 eggs)
• 14 grams (1 Tablespoon) vanilla extract
• 4 grams (1 teaspoon) almond extract
• 3/4 cup sprinkles (130g)

For the strawberry buttercream

• 1 cup (about 25g) freeze-dried strawberries
• 227 grams (1 cup) Challenge unsalted butter, softened to room temperature
• 454 grams (4 cups) confectioners’ sugar, sifted
• 58 grams (1/4 cup) heavy cream
• 5 grams (1 teaspoon) vanilla extract
• 2 grams (1/2 teaspoon) salt

Directions

For the funfetti cake

1. Preheat oven to 350 degrees Fahrenheit. Prepare cake pans by spraying and lining with parchment paper.
2. Combine sugar, flour, baking powder and salt in large mixing bowl with paddle. Mix on low speed for 2 minutes until aerated.
3. Add butter in small increments on low speed, scraping down bowl periodically. Once all butter is incorporated, mix on low speed for 2 minutes.
4. Combine buttermilk, egg whites, eggs, vanilla extract, and almond extract in medium bowl.
5. Add in 4 stages to dry ingredient / butter mixture at low speed. Scrape sides and bottom of bowl between each addition.
6. Once all liquid is in mixing bowl, mix at medium speed for 1 minute 
7. Fold sprinkles into cake batter until evenly distributed.
8. Divide batter into cake pans.
9. Bake for 30 to 40 minutes, or until top bounces back, edges start to pull away, and internal temperature registers between 200 and 205 degrees Fahrenheit.
10. Once cool, remove cakes from pans

For the strawberry frosting

1. Pulverize freeze-dried strawberries in food processor or blender. Set aside.
2. Beat butter on medium speed until smooth and creamy, about 2 minutes.
3. Add confectioners’ sugar, freeze-dried strawberry powder, heavy cream, vanilla extract, and salt. Beat on low speed until ingredients are combined. Then beat on high speed for 2 minutes. If frosting is too thick, add another tablespoon of heavy cream

For #2 cake assembly

1. Cut small circle from center of circle cake. Remove circle from center.
2. Cut cake in half. Cut one of the halves in half.
3. Cut rectangle from square pan that is the same width as the circles.
4. Put a little dab of frosting on cake board where you plan to place cake pieces.
5. Place the half circle cut side facing down at the top of the cake board.
6. Line up the two quarter circle pieces so it resembles the shape of the number two.
7. Place the rectangle at the end of the second quarter circle. It should look like the number two.
8. Frost cake and decorate with sprinkles if desired.