Vanilla Confetti Cake Recipe (with Video)

Make the Vanilla Confetti Cake Batter and bake the cake
1. Preheat the oven to 350 F and position a rack in the center of the oven
2. Lightly grease an 8-inch round cake pan with cooking spray, then line the bottom with parchment paper and lightly grease the paper
3. Whisk together the flour and baking powder in a medium bowl
4. Combine the granulated sugar, brown sugar, and kosher salt in a large bowl
5. In a small saucepan, heat the oat milk over medium heat; as soon as bubbles appear around the edges, remove from the heat (this is called scalding)
6. Add the hot oat milk to the sugar mixture and whisk until the mixture is fully dissolved; it will take 1-2 mins
7. Add the vegan butter and whisk until the butter has dissolved; add the oil and whisk until the mixture is emulsified
8. Add the tofu and extracts
9. Add the dry ingredients to the wet ingredients and gently whisk until the batter is mostly smooth and no large lumps of flour remain; however, do not mix until the batter is completely smooth or it will be tough
10. Pour the batter into the prepared pan and bake the cake for 35-40 mins, until a tester inserted into the center of the cake comes out clean
11. Allow the cake to cool for about 30 mins in the pan, then invert it onto a wire rack and allow it to cool completely, at least 2 hours
12. Note: Cake can be made ahead up to 2 days in advance and kept in the fridge, wrapped tightly in plastic wrap, until ready to use
Make the Vanilla Birthday Frosting
1. Place the vegan butter in the bowl of a mixer fitted with a paddle attachment and beat it on medium-high speed until it is creamy and smooth; scrape down the sides of the bowl
2. Add the vegan cream cheese and continue beating until no lumps remain
3. Add the powdered sugar and continue beating until the mixture is bright white and fluffy
4. Add the oat milk, vanillas, lemon juice, and salt, and beat until they are fully mixed in; the frosting should be smooth and fluffy
5. Note: Frosting keeps in the fridge for up to 1 week in an airtight container; allow the frosting to come to room temperature (for 4-6 hours) before serving
Frost and finish the cake
1. Once the cake is cool, top with as much frosting as you would like, and spread the frosting evenly over the cake
2. To make the decorative swirl in the images above, I used a rotating turntable: first spread the frosting in an even layer over the cake, then, starting at the outer edges, firmly press an offset spatula into the frosting to "dig" a spiral, working inward until you finish in the center
3. Sprinkle the sprinkles on the cake; I like to focus on one side of the cake for an asymmetrical look
4. Serve the cake at room temperature
5. Note: Frosted cake keeps in the fridge for up to 3 days covered tightly in plastic wrap; allow the cake to come to room temperature before serving