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STRAWBERRY CONFETTI CAKE

5 from 3 votes
Author: Lindsay Nathanson

Ingredients
  

FOR THE CAKE

  • 2 eggs + 1 egg white, room temperature
  • 1 cup whole milk, room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 3 cups cake flour, sifted
  • 1 3/4 cups sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt1
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 cup sprinkles

FOR THE BUTTERCREAM

  • 2 cups unsalted butter, room temperature
  • 5 egg whites
  • 1 cup sugar, divided
  • 1 1/2 teaspoons vanilla extract
  • Water
  • Candy thermometer
  • 2/3 lb. strawberries puréed
  • Pink food coloring

FOR THE GANACHE

  • 1/3 cup heavy cream
  • 1 cup white chocolate chips
  • Food coloring
  • Sprinkles (optional)
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Instructions
 

FOR THE CAKE

  • Preheat oven to 350 degrees. Prepare three 6" cake pans with pam and parchment.
  • In a medium bowl combine eggs, egg white and the vanilla. Set aside.
  • In a bowl with an electric mixer fitted with a paddle attachment, combine dry ingredients and mix on a low speed for 30 seconds.
  • Add butter and milk. Mix on a low speed until just combined.
  • Increase to medium speed and mix for 1-2 minutes.
  • Scrape down the sides of the bowl and add egg mixture in 2 separate batches. Beat on medium speed until it is just combined.
  • Stir in sprinkles.
  • Divide batter into three cake pans. Bake for 30-35 minutes, or until a toothpick comes out clean.
  • Let cakes cool for 10-15 minutes and then remove from cake pans. Place cakes on wire racks until completely cool.

FOR THE BUTTERCREAM

  • Purée strawberries. Set aside.
  • In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
  • While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
  • Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
  • Once the sugar reaches 248 degrees immediately take it off the stove. While the mixer is still running on high speed, add the sugar syrup to the egg white mixture. Mix on a high speed for 30 minutes.
  • After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
  • Add vanilla and strawberry purée. Mix until combined.
  • Add pink food coloring until you get desired color.

FOR THE GANACHE

  • Place white chocolate in a medium glass bowl. Set aside.
  • In a small saucepan, cook heavy cream over medium heat. Allow it to sit until the cream begins to boil.
  • Once it begins to boil, pour the heavy cream over the white chocolate.
  • Use a whisk to combine the cream and the chocolate. It will take a minute or two, but it will eventually come together and form a nice smooth ganache.
  • Stir in food coloring.
  • Learn how to decorate the Sprinkle Drip or create a Sprinkle Border.

Notes

*One 6" cake