This is a little different then my usual look, which is a more down to earth chocolate sort of look, but here I am chasing rainbows and unicorns with this cake.
But to be fair, it was delicious and I didn’t even pick it out. We made it for a surprise for our friend, Sophie’s birthday, and it’s pretty darn perfect for her, I can’t think of another fifteen year old girl who would be perfect for a cake like this, that’s what makes Sophie so special! (in a good way)
As you can see, it is really hard to choose a sane amount of pictures to show you.
We took a total of 500.
This frosting, it’s so fun and exciting! And fluffy, I could almost eat it out of a frosting piper, oh wait, I did!
This cake just looks so perfect. And that never happens! (for me anyways!) But it is always exciting when your cake turns out exactly how you wanted it to, with no problems. (we didn’t even have to level it!)
For the Cake:
3 cups cake flour (I’m sure all-purpose would do just fine as well.)
2 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted, softened butter, diced
1 1/4 cup buttermilk
2 teaspoons vanilla extract
1 cup confetti sprinkles
Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.
Combine flour, sugar, baking powder, and salt in the large bowl of a stand mixer. Mix to combine. Add butter and 1 cup of buttermilk. Mix on low until it is well mixed, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
In a small bowl, beat leftover 1/4 cup buttermilk, eggs and vanilla. Add to the first mixture in three additions, mixing well. Stir in sprinkles and divide between three pans.
Bake for 35 to 45 minutes (about 25 to 30 minutes for 6″ pans), until tops are lightly golden on the edges and a toothpick inserted near the center comes out clean.
Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and frozen until ready to use.
2 cups (4 sticks, 1 pound) unsalted butter, softened
3 3/4 cups powdered sugar
1/4 cup heavy cream, more or less as needed
1 teaspoon vanilla
food coloring (optional)
Beat the butter on medium-high speed in a large mixing bowl until smooth and fluffy, about 3 minutes. Mix in the powdered sugar 1/2 cup at a time. As it thickens, add a few tablespoons of cream as needed. Continuing alternating cream and powdered sugar until the frosting is light and fluffy.
Add vanilla and food coloring until until evenly incorporated.
To assemble, level each cake layer, (if necessary, ours was perfectly flat) by cutting of the domed top with a long serrated knife. Place one layer, flat side down, on a cake stand or serving platter. Spread on about 1/2 cup of frosting onto cake using an offset spatula. (we used chocolate frosting for the middle layers, Callie had some leftover from a previous project, I will leave a chocolate frosting recipe below.) Position second layer on top and press to adhere. Repeat with another 1/2 cup of frosting, and then position final cake layer, flat side up. Cover the entire cake with with a smooth layer of frosting, then add more sprinkles!
Fudge Frosting frosting (optional for middle layers) (from smitten kitchen)
6 ounces unsweetened chocolate, melted and cooled
4 1/2 cups confectioners’ sugar (no need to sift)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons half-and-half or whole milk
1 tablespoon vanilla extract
Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.
Recipe Adapted from Love and Olive Oil