Description
This refined vanilla sponge cake is layered with silky buttercream and colorful sprinkles in individual glass jars, ensuring every bite remains moist and perfectly portioned. A sophisticated take on a classic confetti cake, it balances professional pastry techniques with a playful presentation.
Ingredients
- Unsalted butter, room temperature
- Canola oil
- Egg whites
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Granulated sugar
- Whole milk, room temperature
- Vanilla extract
- Rainbow sprinkles
- Powdered sugar
- Heavy cream
Instructions
- Preheat oven to 350℉ (175℃) and grease a 9×13 inch jelly roll pan with butter, line with parchment, and grease/flour the parchment.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt until aerated and well combined.
- Using a stand mixer with a paddle attachment, cream the butter and granulated sugar for 3 to 4 minutes until pale and fluffy.
- Incorporate the egg whites one at a time, beating thoroughly after each addition, then stream in the oil and vanilla extract.
- Turn the mixer to low and add dry ingredients in three parts alternating with the milk in two parts, starting and ending with the flour.
- Gently fold in the rainbow sprinkles with a silicone spatula and spread the batter evenly into the prepared pan.
- Bake for 8 to 12 minutes until the cake springs back to the touch, then allow it to cool completely in the pan.
- Whip the frosting butter for 4 minutes, add powdered sugar and vanilla, and adjust with heavy cream until light and supple.
- Use a circular cookie cutter to cut discs from the cake and layer them into jars with piped rings of frosting between each layer.
Notes
To achieve a truly professional finish, measure the internal diameter of your jars at different points as they often taper; using different sized cutters ensures a snug fit for every layer. Always tap the jar gently on a folded towel after adding each cake disc to settle the layers and remove any unsightly air pockets against the glass.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired