Confetti Cake
Makes 2 (9-inch) cake layers
  • 1 cup (227 grams) unsalted butter, softened
  • 2¼ cups (450 grams) granulated sugar
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) almond extract
  • 3½ cups (437 grams) cake flour
  • 1 tablespoon (15 grams) baking powder
  • ¼ teaspoon kosher salt
  • 1 cup (240 grams) whole buttermilk
  • ½ cup (83 grams) colored sprinkles*
  • 8 large egg whites (240 grams)
  1. Preheat oven to 350°F (180°C). Butter and flour a 16¼×11¼-inch half sheet pan**; line pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in extracts.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Add sprinkles, beating just until combined. Transfer batter to a large bowl; set aside.
  4. Clean bowl of stand mixer. Using the whisk attachment, beat egg whites at high speed until stiff peaks form. Gently fold egg whites into batter in thirds. Pour batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes, rotating pan halfway through baking. Let cool completely in pan.
  6. Using a 9-inch parchment round as a guide, cut one cake layer from far right side of pan, avoiding edges of cake. Fold parchment circle in half, and cut two half-circle layers from far left side of pan. (The two half-circle layers will fit as the bottom layer in springform pan during assembly.)
*We used Betty Crocker Rainbow Sprinkles. These sprinkles’ colors don’t bleed when stirred into the cake batter.

**We used Nordic Ware Baker’s Half Sheet Pan, available at
Recipe by Bake from Scratch at