A dessert a day keeps the blues away, and this recipe takes the cake! I’ve been a guest of many dinner parties throughout my life and am always asked to bring an appetizer or a dessert to each one. These events are the perfect time to try new recipes. When I am pressed for time, I can never go wrong with a classic. Over the years of trial and error, I’ve compiled a list of reliable recipes I can run to whenever I need something quick and easy. This confetti cake from Chef Michelle Miller of Sunkissed Kitchen is one of my favorite desserts in my collection. It is baked to perfection in the Sharp European Convection Wall Oven and has a 5-star rating from my family and friends. Not only does this dessert make our tastebuds dance, but it is also beautiful to look at with the assorted colors from the sprinkles! If you try this cake and want to share your beautiful creation, feel free by connecting with us on social using #SharpHome on Instagram, Facebook, and Twitter.
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1 teaspoon vinegar
- 3 eggs
- 1 cup full-fat yogurt
- 3/4 cup coconut oil melted
- 2 teaspoons vanilla
- 2 1/4 cups sugar
- 1 cup rainbow sprinkles
Vanilla Buttercream Frosting
- 1 1/2 cups salted butter softened at room temperature
- 5 cups powdered sugar
- 2 tablespoons vanilla
- 2-4 tablespoons half and half or heavy whipping cream
Instructions
- Preheat the Sharp European Convection Wall Oven to 350º F.
- Prepare 3-9 inch round cake pans by lining the bottoms with parchment paper, and spraying the edges with cooking oil.
- In a medium-sized mixing bowl, add flour, baking powder, and salt. Mix dry ingredients to combine well.
- In a large measuring cup, add milk and vinegar. Set aside to allow the milk to become slightly thickened.
- In a stand mixer, add eggs, yogurt, coconut oil, and vanilla. Using the paddle attachment, mix ingredients together well. Add the sugar, and continue to mix.
- Alternating, add 1/3 of the flour mixture, and then 1/3 of the milk mixture. Repeat until all the milk and flour have been added slowly and a smooth batter forms. Use a spatula to fold in the sprinkles.
- Divide the cake batter evenly between the 3 cake pans.
- Bake the cakes for 27-30 minutes. Use a toothpick to test for doneness. If the toothpick is gummy, allow the cakes to continue baking for a few more minutes. If it comes out clean, the cakes are done baking.
- Prepare the buttercream by adding the butter to a stand mixer and beating with the paddle attachment until the butter is light and fluffy. Add the powdered sugar, and continue beating. Slowly, add milk and vanilla, until desired texture is reached.
- Once the cakes have cooled, spread 1/4 of the buttercream on the top of 1 layer, and then add the 2nd layer. Spread the top of the second layer with another 1/4 of the buttercream frosting. Top the bottom 2 layers with the final layer, and then use the rest to cover the cake. Decorate with additional sprinkles, if desired.
