‘Even Better’ Confetti Cake

posted by Amie on May 28, 2021 0 comments »

I wanted to thank LorAnn Oils for sponsoring this ‘Even Better’ Confetti Cake post! As always, all opinions and ideas are 100% my own.

This delicious, ‘Even Better’ Confetti Cake uses LorAnn Oil’s Princess Cake & Cookie Emulsion to amp up the flavor! This cake is the all-grown-up, yet still fun and colorful version of the rainbow confetti cake we all knew and loved growing up!

MAKING THE ‘Even Better’ Confetti Cake

1.Beat eggs and sugar: Add the eggs, sugar, and LorAnn emulsion to your stand mixer, then beat the three together for about 3-4 minutes. By the end, it should be fluffy, and be tripled in volume.

2. Add butter: Turn the stand mixer down to medium speed, then slowly drizzle the melted butter into the stand mixer while it continues to beat. After all the oil has been added, beat the mixture for another 30 seconds.

3. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, baking powder, and salt, then whisk them together to combine.

4. Alternate add the dry & wet to stand mixer: First add the 1/3 of the dry ingredients, then beat until just combined. Add ½ of the sour cream, and beat until just combined. Continue adding the wet & dry in this order, until all of the ingredients have been added (you’ll finish with the dry). Lastly, fold in the sprinkles!

5. Add to pan & bake: Pour the raspberry cake batter into 3 prepared 6” cake pans, then place into the oven to bake! When done, allow the cake layers to cool completely before assembling!