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Yellow Confetti Cake with Chocolate Malt Buttercream

adapted lightly from buns in my oven and She Wears Many Hats
Servings 15

Ingredients
  

Yellow Confetti Cake

  • 1 cup 16 Tablespoons unsalted butter, softened, plus more for greasing the pans
  • 1 cup all purpose flour plus more for dusting the pans
  • 2 cups cake flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 3/4 cups vanilla sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups whole milk
  • 1/4 cup sprinkles of your choice I used ones shaped like turtles and dolphins

Chocolate Malt Buttercream

  • 1/2 cup 8 Tablespoons salted Kerrygold butter
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar
  • 1/4-1/2 teaspoon flaky sea salt
  • 1/2 cup cocoa powder
  • 1/2 cup malted milk powder
  • 5 +/- Tablespoons whole milk

Instructions
 

Yellow Confetti Cake

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease two 9-inch round cake pans with butter, then cut out parchment circles to place into the bottom of each. Sprinkle about a Tablespoon of all purpose flour into each of the pans and rotate the pans to cover them evenly with flour. Tap out the excess.
  • In a large mixing bowl, whisk together the all purpose flour, cake flour, baking powder, and salt. Set aside.
  • In the bowl of your stand mixer, combine the butter and sugar. Beat on medium until light and fluffy.
  • Beat in the eggs, one at a time, until fully incorporated.
  • Mix in the vanilla extract.
  • Alternate pouring the milk and dry ingredients into the stand mixer bowl in 3 portions each, beating until just incorporated.
  • Add the sprinkles and stir them in gently.
  • Divide the batter between the two prepared pans and bake for 30-35 minutes, rotating the pans halfway through. Remove when a toothpick inserted in the center comes out with some moist crumbs.
  • Cool on wire racks for 20 minutes, then run a butter knife around the edge of the pans to loosen up the cakes. Gently dump the cakes out onto the wire racks, flipping them over so they're right side up.
  • Cool completely before frosting.

Chocolate Malt Buttercream

  • In the bowl of your stand mixer, beat together the butter, vanilla extract, and powdered sugar until light and fluffy.
  • Add the sea salt, cocoa powder, and malted milk powder, beating until well-incorporated.
  • On medium-low speed, add the milk one Tablespoon at a time, stopping when you've reached desired consistency.