1stick unsalted buttersoftened to room temperature
1lbconfectioners' sugar
1/4cup60ml heavy cream or half-and-half*
2tspvanilla extract
saltto taste
For Chocolate Topping
9ozbittersweet or semisweet chocolatefinely chopped
1 1/2cupsheavy cream
Instructions
For the Cake:
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix at little as possible.
Divide the mixture into 4 6″ cake pans that have been buttered and floured.
Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
For the Vanilla Buttercream
Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix.
Beat the egg whites and 1/3 cup of sugar until soft peaks form.
In a medium saucepan add the remaining sugar and 1/3 cup water then place on low heat.
Stir constantly until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
For the Assembly
Use the regular buttercream and pipe the buttercream between each layer.
Cover the cake with a thin crumb coat and chill for a few minutes.
Cover the cake with the buttercream and smooth with an offset spatula. Lightly press confetti sprinkles on the bottom of the cake and then pipe the white Italian buttercream using an 869 tip.
Smooth buttercream then add sprinkles of your preference.