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Venezuelan Confetti Cake

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 6 people

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.