Almond Confetti Cake - Prepare from Scratch
The delightful base of this bento-style miniature cake features a traditional vanilla flavor, adorned with bright rainbow sprinkles and finished with a smooth almond-flavored Swiss meringue buttercream. To minimize doming and preserve as much height (and scrumptious cake) as possible, use a reverse-creaming method and bake at a slightly lower temperature, even after leveling.
**Ingredients:**
- 1¾ cups (219 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon kosher salt
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (120 grams) whole milk, room temperature
- 2 large eggs (100 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- ½ cup (85 grams) rainbow jimmies
- Almond Swiss Meringue Buttercream (recipe below)
- Garnish: rainbow jimmies, white nonpareils
**Instructions:**
1. Preheat the oven to 325°F (170°C). Lightly coat 2 (6-inch) round cake pans with baking spray containing flour and line the bottoms with parchment paper.
2. In the bowl of a stand mixer, mix flour, sugar, baking powder, and salt by hand. Add the butter and, using the paddle attachment, beat at low speed until the mixture resembles coarse crumbs.
3. In a separate medium bowl, combine milk, eggs, and vanilla, whisking together. With the mixer on low speed, add about half of the milk mixture to the flour mixture. Gradually increase the speed to medium and beat until the mixture is light and fluffy, about 2 to 3 minutes, stopping to scrape down the sides and bottom of the bowl.
4. Reduce the mixer speed to low, and slowly add the remainder of the milk mixture, mixing until combined and scraping the bowl as needed. Fold in the jimmies until fully incorporated. Divide the batter evenly between the prepared pans (around 1¾ cups or 415 grams each) and spread it into an even layer using a small offset spatula.
5. Bake until the cakes are golden brown, a wooden pick inserted into the center comes out clean, and an instant-read thermometer reads between 200°F (93°C) and 205°F (96°C), about 40 to 45 minutes. Allow to cool in the pans for 10 minutes before removing and letting them cool completely on a wire rack.
6. If desired, level the cooled cake layers. Place one layer on a cake board or serving platter. Spread ¾ cup (140 grams) of Almond Swiss Meringue Buttercream on top, then add the second cake layer. Frost the top and sides with the remaining buttercream and garnish with jimmies and nonpareils if desired. Chill the cake for 30 minutes before serving. If storing for more than 1 hour, bring to room temperature for 20 to 30 minutes prior to serving. Keep in an airtight container in the refrigerator for up to 3 days.
**Share your experience with us!**
**Almond Swiss Meringue Buttercream**
**Ingredients:**
- 6 large egg whites (180 grams)
- 1½ cups (300 grams) granulated sugar
- 2 cups (454 grams) unsalted butter, cubed and softened
- 1 teaspoon almond extract
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
**Instructions:**
1. In the heatproof bowl of a stand mixer, combine egg whites and sugar by hand. Place over a saucepan of simmering water, whisking frequently until an instant-read thermometer shows 160°F (71°C), about 2 minutes.
2. Carefully return the bowl to the stand mixer and use the whisk attachment to beat at high speed until the mixture thickens and cools to room temperature, about 3 to 5 minutes.
3. With the mixer on medium-high speed, add the butter gradually, one tablespoon (14 grams) at a time, mixing until fully incorporated after each addition. Then, on medium speed, mix in the almond extract, salt, and vanilla until the buttercream is thick and well combined. (It may initially appear curdled, but continue mixing until it emulsifies.) Use immediately or store in an airtight container in the refrigerator for up to 1 week; when ready to use, allow to come to room temperature and whisk in a stand mixer fitted with the whisk attachment at high speed until fluffy.
**We look forward to hearing how it turned out!**
Almond Confetti Cake - Prepare from Scratch
The traditional vanilla cake foundation of this delightful, bento-style miniature cake is dotted with vibrant rainbow sprinkles and finished with a smooth almond-flavored Swiss meringue buttercream. Employing a reverse-creaming technique and a slightly lower baking temperature can help minimize doming, allowing you to preserve as much height (and delicious cake) as you can, even