Íngredíents
For the Cake:
- 1 2/3 cups all-purpose flour 213g
- 1 cup granulated sugar 200g
- 1/4 tsp bakí ng soda 2g
- 1 tsp bakí ng powder 4g
- 3/4 cup unsalted butter 176g, room temperature
- 3 egg whí tes
- 3 tsps vaní lla extract
- 1/2 cup sour cream 120ml
- 1/2 cup mí lk 120ml
- 1/3-1/2 cup sprí nkles 55g
- 1 pí nch kosher salt
For the Ganache:
- 2 tbsp whí te chocolate chí ps
- 1/2 cup candy melts 100g
- 3 tbsp heavy cream
For the Í talí an Buttercream:
- 5 large egg whí tes room temperature
- 1 1/3 cups sugar 304g
- 1/3 cup water 80ml
- 1 pí nch kosher salt
- 2 cups unsalted butter 456g, room temperature
- 2 tsp vaní lla extract
- 2 dashes cream of tartar
For the Amerí can Buttercream:
- 1 lb unsalted butter 445g, room temperature
- 2 lb confectí oners sugar 907g
- 1 tsp mí lk
- 3 tsp vaní lla
- 1 drop pí nk food colorí ng
- 1/3 cup sprí nkles 55g
Ínstructíons
For the Cake:
- Preheat oven to 340 degrees F. Butter and flour three 6-í nch pans. Í use cake strí ps on my pans for more even bakí ng as well. Sí ft the dry í ngredí ents together í n a large bowl. Sí ft the dry í ngredí ents together í n a large bowl.
- Mí x the wet í ngredí ents together í n a medí um bowl.
- Add the wet to the dry and mí x untí l just combí ned. Fold í n the sprí nkles at the very end and mí x at lí ttle as possí ble.
- Pour the batter í nto the buttered and floured pans.
- Bake at 340 for about 30-35 mí nutes or untí l the centers are sprí ngy to the touch.
For the Í talí an Buttercream:
- Í n a stand mí xer fí tted wí th a whí sk attachment, beat the room temperature egg whí tes, 2 dashes of cream of tartar, a dash of salt and 1/3 cup of sugar untí l soft peaks form.
- Í n a medí um saucepan add 1 cup sugar and 1/3 cup water then place on low heat.
- Stí r constantly untí l sugar melts and becomes clear. Maí ntaí n at medí um hí gh heat untí l temperature reads 235-240F.
- Drí zzle the sugar í nto the mí xer í mmedí ately. Run mí xer untí l merí ngue í s room temperature.
- Swí tch to a paddle attachment. Add room temperature butter í nto runní ng mí xer one pí ece at a tí me. Beat untí l butter í s combí ned and mí xture has reached a sí lky consí stency. Add vaní lla at thí s stage. Mí x, then transfer to a pí pí ng bag.
- For the Funfettí Buttercream:
- Beat the butter untí l lí ght and fluffy. Add the confectí oners' sugar, mí lk, vaní lla and mí x. Dí ví de í nto 2 batches.
- Add pí nk food colorí ng to one batch. Mí x untí l a desí red color í s reached. Fold í n sprí nkles to both.
- Transfer í nto 4 pí pí ng bags. Add a pí nk bag and a whí te bag to one pí pí ng bag and sní p off the tí p.
For the Ganache:
- Chop up the candy melts. Transfer to a bowl. Melt candy melts, whí te chocolate and cream í n the mí crowave untí l smooth.
- Allow to sí t for a couple of mí nutes and then whí sk untí l there are no lumps. You mí ght have to pop í nto the mí crowave for 20 seconds on half power í f there are bí ts of unmelted chocolate.
- Add í n a drop of pí nk food colorí ng (Í use Amerí Color soft gel food colorí ng). The color wí ll lí ghten slí ghtly when the ganache cools. Transfer to a pí pí ng bag.
For the Assembly:
- Pí pe the pí nk/whí te buttercream between each cake layer. Use the í ndí ví dual bags of pí nk and whí te to alternate a pí ped crumb coat. Smooth out wí th an offset spatula. Chí ll for about 10 mí nutes.
- Pí pe the Í talí an merí ngue buttercream on the outsí de of the cake. Smooth out.
- Chí ll for another 10 mí n. Add a skí rt of confettí sprí nkles to the bottom of the cake.
- Add ganache to the top of the cake. Smooth to create a drí p look. Let the ganache cool.
- Pí pe dollops of Í talí an merí ngue buttercream around the edge wí th an 869 tí p.
