Funfetti Snacking Cake with Vanilla Bean Swiss Meringue Buttercream

Steps

Make the cake

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease an 8-inch cake pan and line it with parchment paper. Set the prepared pan aside.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and the cake's kosher salt. Set the dry ingredients aside.

3. 3

   In the bowl of a stand mixer, combine the vegetable oil and cake sugar. Mix on medium speed for about 3 minutes, stopping to scrape the bottom and sides of the bowl with a spatula so the mixture is fully incorporated.

   Start 3-minute timer
4. 4

   Add the room-temperature egg whites, Greek yogurt, and vanilla bean paste to the mixer bowl. Mix until the ingredients are combined.

5. 5

   Pour in the room-temperature buttermilk and mix on low speed until incorporated.

6. 6

   Add the dry ingredients and mix on low speed only until the flour disappears. Do not overmix.

7. 7

   Add the cake sprinkles and fold them into the batter with a spatula until evenly distributed.

8. 8

   Transfer the batter to the prepared cake pan and bake for about 35–37 minutes, or until a cake tester inserted in the center comes out with a few moist crumbs.

   Start 37-minute timer
9. 9

   Allow the cake to cool completely in the pan or on a rack at room temperature before frosting.

Make the frosting

10. 10

    For the frosting, place the room-temperature egg whites and frosting sugar in a clean mixing bowl. Whisk them together until combined.

11. 11

    Bring about 3 inches of water to a simmer in a saucepan. Set the mixing bowl over the saucepan, making sure its base does not touch the water, and whisk the egg-white mixture continuously over the simmering water.

12. 12

    Heat and whisk until the mixture reaches 160°F (71 °C) (71°C (160 °F)). If you do not have a thermometer, carefully rub a little of the mixture between your fingers; it is ready when no sugar granules remain.

13. 13

    Transfer the bowl to the stand mixer fitted with the whisk attachment. Whip on medium-high speed for 15–17 minutes, until stiff peaks form and the meringue has cooled.

    Start 17-minute timer
14. 14

    Add the room-temperature butter one tablespoon-sized piece at a time, mixing until each piece is fully incorporated before adding the next. If the meringue has not cooled, refrigerate it for about 10 minutes before continuing.

    Start 10-minute timer
15. 15

    Add the frosting vanilla bean paste and kosher salt. Mix until the buttercream is smooth and fully combined.

Assemble

16. 16

    Dollop the frosting onto the completely cooled cake. Use an offset spatula to spread it evenly over the top.

17. 17

    Garnish the frosted cake with sprinkles, slice, and serve.