Funfetti Cake
Cake:
- 1¼ cups cake flour
- 1½ cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- ½ cup (1 stick) butter, softened
- 2 cups sugar
- ½ cup vegetable oil
- 5 eggs
- 2 tsp. vanilla extract
- ½ cup confetti sprinkles
Frosting:
- 1½ cups (3 sticks) butter, softened
- pinch of salt
- 3½ cups confectioners’ sugar
- 2 tsp. vanilla extract
- ¼ cup milk
Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans and set aside. In a medium-sized bowl, whisk together the flours, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the vegetable oil and mix until combined. Add the eggs, one at a time, until combined. Add the vanilla extract and mix well. Add the confetti sprinkles and mix just until incorporated.
Divide the batter between the two pans and bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the frosting: While the cakes are cooling, cream the butter, salt, and confectioners sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy, about 2 to 3 minutes. Add thevanilla extract and mix well. Add the milk gradually and mix until fluffy. If the frosting is too runny, add more confectioners’ sugar; if the frosting is too thick, add more milk.
Place one cake on a cake stand, inverted. Place 1/3 of the frosting on the cake and smooth to the edges. Place the other cake on top, also inverted. Place half of the rest of the frosting on top and smooth to the edges. Use the remaining frosting to frost the sides of the cake.