It is Stella’s 5th birthday today and she wanted a horse cake. Hmm. A horse cake? Well, Hayley found a photo to work with, and I found an amazing cake recipe on “smittenkitchen”, so we were off to the races. A few hours later and I think we are all really happy with the results!
If you haven’t been to the Smitten Kitchen website yet, do yourself a favour and hop on over for a visit. Deb Perelman has great recipes, both her own and sourced from other cookbooks, they never fail. She calls this one confetti birthday cake, and it is easy to see why. Those little bursts of colour just make the cake look like a party already!
All right, sorry, enough of the horse cake photos, you are no doubt looking for the recipe! We just had so much fun creating it. One of the joys with this recipe is that you only use one bowl, and it takes about 5 minutes to put together.
- 1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature
- 2/3 cups (130 grams) granulated sugar
- 1/2 teaspoon kosher salt
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
- 1 teaspoon baking powder
- 2 tablespoons (16 grams) cornstarch
- 1 cup (130 grams) all-purpose flour
- 1/4 cup rainbow sprinkles
Preheat oven: To 350 degrees F. Line the bottom of an 8×8-inch square or 9-inch round cake pan with parchment paper and coat the bottom and sides with nonstick spray or butter.
Make cake: Beat butter, sugar, and salt together in a medium bowl. Add egg whites, one at a time, beating until combined and slightly fluffy. Add vanilla and buttermilk and beat to combine. The mixture will instantly look like cottage cheese and you will be sure it’s ruined but I promise it is not. Add baking powder and cornstarch and beat very well to combine. Scrape down sides of bowl and beat one second more. Add flour and mix just until it disappears. Use a rubber scraper to gently fold in sprinkles.
Bake cake: Spread batter in prepared pan and smooth the top. Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan on cooling rack for 5 minutes, then run a knife around the side to loosen the cake, flip it out onto the cooling rack, and slide the cooling rack into the freezer until cake is cool, about 10 to 15 minutes.
(If you don’t have buttermilk, just put 1 tsp lemon juice or vinegar into a 1/2 cup measuring vessel and fill to that mark with milk – allow to sit for 10 min and gently stir.)