Horray! New digs calls for celebratory cake!
Remember that thing I said about trying to embrace imperfections in the kitchen? Yeah. That did not happen here. But my sprinkle-obsessive behavior paid off big time. Third time’s a charm!!
What I learned: artificial sprinkles are best, the more natural kind bleed into the batter (hence the weird color of the first two tries).
A crumb coat is key to keeping the crumbs contained. God forbid we have rogue crumbs that end up on the outside of the cake, marring your beautiful fluffy white frosting.
I decorated with nonpareils (round sprinkles) on the first cake and then these cute fondant cutouts on the second – which were quite a bit of work to color separately, roll and cut, and then dry on a curved surface so they fit the curve of the cake. Whew! I am tired just explaining all of that. I would recommend sticking with sprinkles as it gives you an idea of what is inside.
- 8 oz unsalted butter, at room temp
- 2 cups sugar
- 5 eggs
- 1¼ cups buttermilk
- 2 tsp vanilla extract
- 2½ cups cake flour
- 1 tsp kosher salt
- 1 tbl baking powder
- ⅔ cup sprinkles
- 1 lb unsalted butter, room temperature
- 2 lb confectioner’s sugar
- pinch of salt
- 2 tsp vanilla extract
- Preheat oven to 325°F. Grease pans and line with parchment paper.
- Cream the butter with the paddle attachment of an electric mixer, on medium speed for 3 minutes. In those 3 minutes, whisk* together the cake flour, salt, and baking powder and mix the vanilla into the buttermilk. Set both of these aside.
- With the mixer on medium speed, slowly add the sugar and beat for another 3 minutes. Scrape down the sides and return speed to medium.
- Add the eggs, one at a time, allowing each to fully incorporate before adding the next (about 1 minute in between each egg). Scrape down the sides.
- With the mixer on low, alternate the flour and buttermilk in 3-4 additions and mixing until just incorporated.
- Mix in sprinkles.
- Pour batter into prepared cake pans. To release air pockets, lift each cake a few inches off the counter then allow it to drop (making sure it hits evenly and with a loud bang), repeat 3-4 times. Bake for 45-60 minutes, rotating the pans halfway through. The cakes are done when a toothpick inserted into the center of a cake comes out clean.
- Make Icing: beat butter about 2 minutes (until it coats the sides of the bowl). With mixer on lowest speed, slowly add the confectioner’s sugar, pinch of salt, and vanilla. Beat on medium-high speed for 6-8 minutes until super fluffy. Keep covered with a damp paper towel until ready to use.
- Crumb coat: ice cake layers with a very thin coating of icing then refrigerate the cakes for 15 minutes to let icing harden slightly.
- Ice cakes and decorate!