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Confetti Wine Glass Cake

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Confetti Wine Glass Cake

Tender vanilla crumb with creamy, dreamy vanilla buttercream frosting and sprinkles! No need for a knife or plates, simply cut the cake with your wine glass and toast the New Year!
Course: Dessert
Cuisine: American

Ingredients

VANILLA CAKE:

  • 3 2/3 c. cake flour spooned and leveled
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1 1/2 c. unsalted butter room temperature
  • 2 c. granulated sugar
  • 3 lg. eggs plus 2 lg. egg whites room temperature
  • 1 T. vanilla extract
  • 1 1/2 c. buttermilk room temperature
  • 1/2 c. assorted jimmies (sprinkles)

VANILLA BUTTERCREAM FROSTING:

  • 1 c. unsalted butter room temperature
  • 1/2 c. vegetable shortening
  • 5 1/2 c. confectioners’ sugar
  • 1/3 c. heavy cream
  • 1 1/2 tsp. vanilla extract
  • 1/8 tsp. salt
  • Assorted jimmies for decorating

Instructions

  • Preheat oven to 350 degrees. Grease three 9-inch cake pans, line the bottoms with parchment paper, then grease the parchment paper.
  • VANILLA CAKE: In a large bowl, whisk together cake flour, salt, baking powder, and baking soda; set aside.
  • Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Beat in 3 eggs, 2 egg whites, and vanilla extract on medium-high speed until combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still on low, pour in buttermilk beat until just combined. The batter will be slightly thick.
  • Pour batter evenly into prepare pans. Bake for 23-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow cakes to cool completely in the pans set on wire racks. The cakes must be completely cooled before frosting and assembling.
  • VANILLA BUTTERCREAM FROSTING: In a large bowl, using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and shortening until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract and salt with the mixer running on low speed. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if the frosting is too thin, add more heavy cream if the frosting is too thick.
  • ASSEMBLE and DECORATE: Using a serrated knife to slice off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream). Place one cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with the second cake layer and evenly cover with frosting. Top with the third layer. Spread the remaining frosting over the top and sides. Pipe with rosettes if desired and sprinkle with jimmies.
  • Refrigerate the cake for at least 1 hour before serving. This helps the cake hold its shape when cutting. Cover any leftover cake tightly and store in the refrigerator for up to 5 days.

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