Rainbow Confetti Explosion Cake
For the Cake:
- 1 ½ sticks unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1 box of national brand vanilla cake mix
- 1 1/3 cups milk
- Asst. food color gels
For the Frosting:
- 1 cup unsalted butter, at room temperature
- 4 – 5 cups confectioners’ sugar
- 1/4 cup heavy cream, half-and-half, or whole milk, at room temperature
- 2 teaspoons vanilla extract
- Rainbow Explosion Sprinkle Mix
- Rainbow Polka Dot Sprinkles
- Pre-heat oven to 350 degrees. Coat six 6-inch round cake pans with nonstick spray.
Make the Cake Batter:
In the bowl of an electric mixed fitted with the flat beater, cream the butter on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the cake mix in three additions, alternating with the milk and beginning and ending with the cake mix. Increase the mixer speed to medium-high and beat until the batter is smooth, about 1 minute.
Color the Cake Batter:
Divide the batter evenly among 6 bowls; there will be about ¾ cup of batter in each bowl and add coloring.
Bake the Cake Layers:
Pour each bowl of colored batter into a separate prepared cake pan. (If you don’t have 6 cake pans, you’ll have to bake the layers in batches.) The pans will be less than half full. In batches, bake the cakes, until a toothpick inserted in the cakes comes out clean. 15- 17 minutes. Transfer the cakes to wire racks and let cool in the pans for 10 minutes, then turn the cakes onto the wire racks and cool completely.
Make the Frosting:
With a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Build the Cake:
Using a 2-inch round cookie cutter (or biscuit cutter), cut out a round from the center of every cake (except the top layer). Transfer about ¾ cup of the frosting into a small bowl for building the cake, reserving the rest for later steps.
If you have a cardboard cake round, spread a small ring of frosting in the center of the cake round. If you don’t have a cardboard round, spread a ring of frosting in the center of your cake plate or cake stand. (This will keep the cake from sliding around as you assemble it.) Place a cake layer on top of the ring of frosting, centering it on the plate. Cover layer with an even layer of frosting, making sure not to cover the hold. Repeat with the remaining layers, covering each layer with an even layer of frosting.
Pour the explosion sprinkle mix into hole, stopping when the hole is completely filled. Finally flip the top cake layer upside down and place on top of cake.
Apply the Crumb Coat:
Transfer about a cup of frosting to a small bowl for applying the crumb coat, reserving the rest for the final layer of frosting. Using an offset spatula, apply a very thin layer of frosting to the sides and top of the cake. Transfer the cake to the refrigerator for about 20 minutes. (This will firm up the frosting and make it more stable for the final steps.)
Frost and Decorate:
Using an offset spatula, use the remaining frosting to completely cover the cake. You want the surface of the cake to be as smooth as possible. Set the cake, on its cardboard round or cake plate, on top of a baking sheet. Place the rainbow polka dot sprinkles in a bowl. Making sure your hands are dry, pick up a small handful of sprinkles. Working from the bottom of the cake up, gently press the sprinkles into the frosting. Continue around the and on top of the cake until the entire cake is covered.
The cake is best served immediately but can be refrigerated up to 3 days. Remove from refrigerate about 1 hour before serving.
Recipe courtesy of Michelle Heston, Executive Regional Director of Public Relations