When sprinkles (aka jimmies) are folded into cake batter, they typically melt away during baking, leaving behind little confetti-like poufs of color. In this deconstructed version of the birthday cake, the crusts are removed to show off the sprinkles hidden inside.
- 9 large egg whites lightly beaten
- ⅓ cup applesauce
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 4 ½ cups cake flour, sifted plus more for flouring pans
- 2 tablespoons baking powder
- 1 ½ teaspoons salt
- 1 cup 2 sticks unsalted butter at room temperature
- 2 cups sugar
- ½ cup rainbow jimmies
Frosting and Topping
- 4 cups Buttercream Frosting click for recipe
- ¼ cup rainbow jimmies*
- Preheat the oven to 350.F. Coat three 9-inch round cake pans with cooking spray and dust with flour.
- In a medium bowl, stir milk, egg whites, applesauce, and extracts. Into another bowl, sift together flour, baking powder, and salt.
- Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Reduce mixer speed to low and add flour and milk mixtures in three alternating additions, starting and ending with flour mixture. Fold in rainbow sprinkles.
- Divide batter evenly among pans. Bake until a cake tester inserted in the centers comes out clean, 25 to 30 minutes.
- Cool cakes in pans set on wire racks for 5 minutes. Run a knife around the sides of each pan and invert cakes onto a cutting board. With a serrated knife, carefully cut off the tops and “crusts,” exposing the confetti sprinkles baked inside.
- Place one cake layer on a cake stand. Spread ¾ cup buttercream evenly over top. Top with a second cake layer, spread with another ¾ cup buttercream, and top with the third cake layer. Spread remaining buttercream evenly over top, leaving the sides exposed.
- Decorate the perimeter of the top with rainbow jimmies.
- For a pretty finish, fit a piping bag with a round metal tip and fill with buttercream. Pipe a neat ring of frosting around each layer and pipe the top of the cake with concentric circles, if desired.
- Serve or store, refrigerated, for up to 3 days.
Hungry for More?Buy the Taste of Tucson Cookbook!