Confetti Cake with Vanilla Frosting
A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is the perfect balance of not-too-sweet creaminess. We used Rose Levy Beranbaum's reverse creaming method for this cake. Beating the butter into the dry ingredients produces an extra-tender, melt-in-your-mouth texture.
- Total Time:
- Servings: 16
Photography: Ngoc Minh Ngo
Source: Martha Stewart Living, May 2017
- 2 sticks unsalted butter, room temperature, cut into tablespoons, plus more for pan
- 3 cups unbleached all-purpose flour, plus more for pan
- 1 1/4 cups whole milk
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 3/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1/3 cup packed Homemade Sprinkles, plus more for garnish
- Cooked Milk Frosting
Preheat oven to 350 degrees. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.