Vanilla Bean Funfetti Cake
- 1/2 Cup Unsalted Butter, Softened
- 1/2 Cup Vegetable Oil
- 1 1/2 Cups Granulated Sugar
- 4 Eggs
- 1 Tbsp Vanilla Bean Paste
- 3 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- 1/2 Tsp Salt
- 1 1/4 Cup Buttermilk
- 1/2 Cup Assorted Sprinkles
- Preheat oven to 350 degrees F and prepare four 6" cake pans or three 8" cake pans by greasing and lining the bottom with parchment paper
- In a large bowl, combine flour, baking powder and salt; set aside
- In a bowl of a stand mixer, cream together the butter, oil and sugar until creamy and combined
- Add eggs, one at a time and vanilla bean to butter mixture
- Slowly add in dry ingredients alternating with buttermilk until all ingredients are added; scrape down the sides after each addition
- Beat the batter on medium speed until completely combined and smooth
- Remove the bowl from the mixer and fold in the sprinkles
- Divide the batter evenly into the cake pans
- Bake for 20-25 minutes or until cake spring back at the touch (do not over bake)
- Remove the cakes from the oven and allow them to cool completely before removing them from the cake pans
- Using serrated knife, trim the top of the cake to be flat
- Brush the simple syrup on the top and bottom of the cake layers
- Layer the cake with buttercream icing and sprinkles
- Crumb coat the cake with buttercream icing
- Refrigerate to seal the first layer of the cake
- Complete the icing with buttercream icing
- Decorate using the watercolor method using yellow and orange food colors
- Pipe a spiderweb on the side and top of the cake
- Pipe and border using the white, orange and yellow butter cream and a open star tip #7
- Finish the cake with assorted sprinkles on the top and bottom of the cake