Homemade's Favorite One Bowl Celebration Cake

Servings: 8 

Prep Time:  25 minutes

Cook Time:  25 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


You will need a 9 inch round cake pan OR an 8 inch square cake pan

If you have a 9 x 13 inch cake pan, double recipe to fit

Ingredients for Cake:

    • ½ cup (4 ounces) unsalted butter, room temperature
    • ⅔ cup granulated sugar
    • ½ teaspoon kosher salt
    • 2 large (66 grams) egg whites
    • 1 teaspoon vanilla bean paste or vanilla extract
    • ½ cup buttermilk
    • 1 teaspoon baking powder
    • 2 tablespoons cornstarch
    • 1 cup unbleached all-purpose flour
    • ¼ cup rainbow sprinkles

    Ingredients for Frosting:

    • ½ cup (4 ounces) unsalted butter, room temperature
    • 1 cup powdered sugar, sifted if it’s clumpy
    • pinch of kosher salt
    • 1 teaspoon vanilla bean paste or vanilla extract
    • 1 tablespoon milk or cream (if needed)
    • 2 ounces bittersweet chocolate, melted and cooled (optional)


    1. Preheat your oven to 350°F. Grease your pan, line with parchment paper and grease the parchment paper.
    2. Place the butter, sugar and salt in a large mixing bowl (if you’re using a hand mixer) or the bowl of a stand mixer and beat (cream) on low first then medium speed until light and fluffy, turning off to scrape the sides and bottom as needed, for approximately 4 minutes.
    3. Add the egg whites one at a time, beating on medium speed after each addition. Scrape down the sides and bottom of the bowl.
    4. Pour in the buttermilk and vanilla paste or extract and beat on low speed for 1 minute. Scrape down the sides and bottom of the bowl then add the baking powder and cornstarch. Beat for 1 minute.
    5. Add the flour and beat until it’s halfway combined. Add the sprinkles and use a spatula to finish incorporating the flour and sprinkles.
    6. Spread the batter evenly in the pan and bake for 25 – 30 minutes, until the edges are lightly golden and a toothpick inserted in the middle comes out clean.
    7. Cool in the pan on a cooling rack for 5 minutes then flip out, remove parchment and place in the freezer for 10 minutes while you make the frosting.
    8. Wash and dry the same bowl and attachments. Place the butter, powdered sugar and salt in the bowl and beat (with the beaters on the hand mixer or paddle attachment on the stand mixer) on low speed until the sugar has dissolved into the butter; turn the speed up to high and beat for 3 to 4 minutes, until it’s light and fluffy. Add the vanilla paste or extract and milk or cream (if it needs it).
    9. If you want to make this chocolate frosting: add the melted and cooled chocolate to the frosting and beat for another 2 minutes until the chocolate is completely combined. Adjust the consistency with more milk or cream if needed.
    10. Transfer your cake, bottom side up, onto a platter with the edges lined in parchment paper. Once the cake is completely cool, go ahead and frost it. Garnish with more sprinkles and then remove the parchment paper so you have a clean serving platter.



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