Confetti Celebrations Cake

• Cake
• 3 1/ 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/ 2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, melted
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large eggs
• 1/ 2 cup sour cream
• 1 1/ 2 cups milk
• 2 tablespoons almond of vanilla extract
• 1 1/ 3 cups sprinkles (Not nonpareils. Use confetti sprinkles/Jimmies)
• Vanilla Buttercream Frosting
• 2 cups unsalted butter, softened to room temperature
• 7 cups powdered sugar
• 1 1/ 2 cups heavy cream
• 1 tablespoon vanilla extract
• salt *if desired

*Note this recipe makes a four layer cake. Always use clean, dry, cooled and greased pans.

Directions:

Preheat oven to 325°F. Spray the baking pan with nonstick baking spray or grease and flour using traditional method. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously, getting out any brown sugar lumps – mixture will be gritty. Whisk in eggs, sour cream, milk and extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly fold in sprinkles, but do not over mix because the sprinkles will bleed their color.

Pour or spoon batter into prepared cake pans. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool.  To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes.  Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add 1/4 tsp (or more) if frosting is too sweet.  Frost cooled cake as desired and top with sprinkles. There may be leftover frosting depending on how much you wish to use.