Tiny Food: Venezuelan *Torta de Kilo* Confetti Cake!
My mama is the queen of tortas de kilo.
Every birthday, anniversary, celebration at home was the moment we were all waiting for: Coro’s cake.
I’m not a sweet kind of gal, but, I pinky promise I can eat this entire cake without any regrets. If you sum up to this a ton of pastel adorable confettis and lots of frosting, we got the perfect trio, better than winning the lotto with the extra on a Friday, right? (kidding).
Inspired by my love and passion for Venezuelan classic recipes and Momofuku’s Milk bar, here’s my own version of the traditional *torta de kilo* confetti cake!
For this special recipe, I used oat milk instead of 3.25% milk, and I loved the result! (If you are lactose intolerant, this is the number one tip and great switch for you). Also, this recipe is 100% free of tree nuts or peanuts, as we’ve been doing it at home since Nico was diagnosed with severe allergies to them.
For real, how adorable is this cake??
Venezuelan Confetti Cake
Ingredients
C A K E I N G R E D I E N T S
- 2 cups sugar
- 1 cup non-salted butter
- 2 cups all purpose flour
- 1 cup oat milk
- 3 large eggs
- 2 tsp baking powder
- 1/2 cup rainbow sprinkles
F R O S T I N G
- 1/4 cup vegetable shortening
- 1 stick unsalted butter
- 1/4 cup cream cheese
- 1 tsp vanilla extract
- 1 1/4 cup powdered sugar
- 1/4 tsp baking powder
- 1/4 cup oat milk
- 1/2 tsp lemon juice
Instructions
C A K E
- Preheat the oven to 350 degrees F.
- Mix the flour and baking powder in a large mixing bowl and let it aside.
- Mix the butter and sugar until you have a smooth texture and add the 3 eggs, one by one.
- Add the vanilla
- Add to the mixture one cup of milk, followed by one cup of flour. Finish with the last cup of flour.
- Spread cake batter in an even layer in the pan and sprinkle with rainbow sprinkles.
- Bake your cake for 30-35 minutes or until a cake tester comes out clean.
- Cut an acetate in long strips of 3 inches high and using a cake ring, stamp out 2 circles (your cake layers) and place them in a new mold with the acetate on the edge.
F R O S T I N G
- Combine butter, shortening, cream cheese in a stand mixer beating on medium until it is smooth. add the vanilla, the powdered sugar, salt, baking powder, lemon juice until combined.
- mix for about 4 minutes and voila!
A S S E M B L Y
- After you cut your cake circles and have your new circular mold ready with your acetate, place the first round cake layer (it's okay if it is messy!) and spread your frosting and sprinkles.
- Add the second round cake layer, spread frosting and sprinkles. Depending how tall you want your cake, you can add a third layer.
- Finish the frosting on top with a spatula and the remaining rainbow sprinkles.
- Freeze your cake for at least 3 hours before serving and pull the acetate out when placing it in a serving plate.
