Confetti Cake with Cream Cheese Buttercream by Benjaminthebaker

Ingredients

• 3 large eggs
• 1 1/2 cups granulated sugar
• 1/2 cup neutral oil
• 4 tbsp unsalted butter, melted
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup rainbow sprinkles
• 1 cup unsalted butter, softened (for buttercream)
• 8 oz cream cheese, softened
• 3 cups powdered sugar
• 3 tbsp heavy cream
• 1 tsp vanilla extract (for buttercream)
• 1/4 tsp salt (for buttercream)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, beat eggs and granulated sugar together on medium-high speed for 4–6 minutes until the mixture is thick, lightened in color, and roughly tripled in volume.
3. With the mixer on low, slowly stream in the oil followed by the melted butter until fully incorporated.
4. Whisk together flour, baking powder, and salt in a separate bowl. Combine milk and vanilla in a measuring cup.
5. Alternately add the dry ingredients and the milk mixture to the egg mixture in three additions, beginning and ending with the dry ingredients. Mix only until just combined after the last addition of flour — do not overmix.
6. Gently fold in rainbow sprinkles with a spatula.
7. Divide the batter evenly between the two prepared pans and bake for 28–32 minutes, until a toothpick inserted in the center comes out clean.
8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack and cool completely.
9. Make the buttercream: beat softened butter and cream cheese together on medium speed for 2–3 minutes until smooth and fluffy.
10. Add powdered sugar one cup at a time, mixing on low. Then add heavy cream, vanilla, and salt and beat on medium-high for 2 minutes until light and creamy.
11. Split each cooled cake layer horizontally if desired, then stack layers with generous scoops of buttercream between each layer.
12. Frost the outside of the cake with a swirl of buttercream and serve.