Confetti Cake

🧂 Ingredients

• 1 1/2 cups whole milk
• 1 tablespoon vinegar
• 3 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup oil

  safflower, vegetable,or melted butter
• 1 tablespoon vanilla extract
• 1 large egg
• 1/2 cup rainbow sprinkles
• 1 1/2 cups butter
• 5-5 1/2 cups powdered sugar
• 4-5 tablespoons milk
• 2 teaspoons vanilla extract

Instructions

• 1 Preheat the oven to 350 degrees F and grease 2 – 8×8 round nonstick baking pans
  with butter.
• 2 Combine the milk with vinegar and allow to sit for 5 minutes to allow the milk
  to curdle.
• 3 Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
  This is to remove any clumps.
• 4 Pour the oil, vanilla, and eggs into the milk mixture and then add to the dry
  ingredients in the large bowl. Mix until combined and then fold in the
  sprinkles.
• 5 Divide the cake between the two prepared cake pans and bake for 30-35 minutes or
  until a toothpick comes out with minimal crumbs.
• 6 Carefully remove from the oven and allow to cool for 15 minutes before removing
  from the pans. Allow to cool until ready to frost on a wire rack.
• 7 Beat the butter until nice and fluffy, and add in the powdered sugar, vanilla,
  and milk. Add more milk if the buttercream is too thick or more powdered sugar
  if the buttercream is too thin. If you're not using salted butter (most vegan
  butter is salted), you can add 1/4 teaspoon of salt.
• 8 To frost place one layer of the cake onto a cake plate level the cake and then
  cover the top with frosting. Level the other layer and then place on top of the
  frosted cake. Frost the entire cake and decorate as desired.

Nutrition Info