Claire Saffitz Makes Confetti Cake | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make a homemade confetti cake using the reverse creaming method for a tender and flat crumb. The cake is baked in three 9-inch pans, soaked with milk, and frosted with a cream cheese frosting.

From the video

Answers: How do you make a gourmet confetti cake from scratch?

• Confetti cake recipe
• Reverse creaming method
• Baking layer cakes
• Cream cheese frosting

Ingredients

• cake flour
• kosher salt
• 3/4 tsp baking soda
• 4 1/2 tsp baking powder
• egg whites
• whole eggs
• buttermilk
• 1/3 cup vegetable oil
• 3 sticks unsalted butter
• vanilla extract
• almond extract
• rainbow sprinkles
• granulated sugar
• 1 lb full-fat cream cheese
• 1 lb confectioners sugar
• milk

What it concludes

• Grocery store sprinkles like Betty Crocker are waxier, tasteless, and stay more vibrant in the cake compared to natural sprinkles.
• Reverse creaming mixes the fat and liquid directly into the dry ingredients, leading to a flatter cake and uniform crumb.
• Baking three 9-inch cake pans requires staggering them on two oven racks and rotating them halfway through for even browning.
• Applying a single application of milk soak to the cut side of each cake layer helps maintain moisture.
• Using a bench scraper at an angle against the cake while spinning creates a smooth frosting surface.