White Chocolate Confetti Cake

• Servings: 8
• Difficulty: medium
• Time: 2 hours
• Tools: mixing bowl, whisk, spatula, cake pan, saucepan

Ingredients

• 1 and 3/4 cups (210g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup (120ml) whole milk
• 1/2 cup (85g) white chocolate chips
• 1/2 cup (80g) rainbow sprinkles

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream the butter and sugar together using a spatula or electric mixer.
4. Add the eggs and vanilla extract to the butter-sugar mixture and mix until well incorporated.
5. Stir in the milk gradually and mix until well combined.
6. Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
7. Fold in the white chocolate chips and rainbow sprinkles using a spatula.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake the cake for 30-40 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
11. Carefully invert the cake onto a wire rack and let it cool completely.
12. In a small saucepan, melt the remaining white chocolate chips on low heat, stirring constantly.
13. Dribble the melted white chocolate over the top of the cooled cake in a random pattern.
14. Sprinkle some additional rainbow sprinkles over the top of the cake.
15. Slice and serve the cake while still slightly warm or at room temperature.