Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1/2 cup rainbow sprinkles
- 1/2 cup confetti sprinkles
- 1/2 cup white chocolate chips
Special Equipment Needed:
- 2 (8-inch) round cake pans
- Parchment paper
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
7. Fold in the sprinkles, confetti, and white chocolate chips.
8. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 545
Fat: 24g
Carbohydrates: 74g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free flour
- Unsalted butter: can be substituted with vegan butter
- Granulated sugar: can be substituted with coconut sugar
- Whole milk: can be substituted with almond milk
- Rainbow sprinkles: can be substituted with other types of sprinkles
- White chocolate chips: can be substituted with dark chocolate chips
Variations:
- Add 1/2 cup of chopped nuts for a crunchy texture
- Add 1/2 cup of dried fruit for a fruity flavor
- Add 1/2 cup of cocoa powder for a chocolatey flavor
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy cake
- Make sure to fold in the sprinkles, confetti, and white chocolate chips gently to avoid overmixing
- Let the cakes cool completely before frosting
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Decorate the cake with more sprinkles and confetti
- Top the cake with a colorful frosting
- Place a pinata in the center of the cake
Garnishes:
- Sprinkles
- Confetti
- White chocolate chips
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Potato salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter
- If the cake is too dense, add a few tablespoons of baking powder to the batter
Food Safety Advice:
- Make sure all ingredients are at room temperature before using
- Make sure to use a clean bowl and utensils when preparing the batter
- Make sure to store the cake in an airtight container
Food History:
The pinata cake is a popular Mexican dessert that originated in the early 20th century. It is traditionally made with a chocolate cake base and filled with colorful candy and confetti.
Flavor Profiles:
This cake has a sweet and buttery flavor with a hint of vanilla and a crunchy texture from the sprinkles and white chocolate chips.
Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream or a dollop of whipped cream.
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