Confetti Birthday Cake
Frosting & Decoration
To prepare cake: Preheat oven to 350 degrees F. Line the bottoms of two 9-inch cake pans with parchment paper; coat the bottom and sides of each pan with cooking spray.Advertisement
Beat granulated sugar, oil and butter in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, until just incorporated.
Whisk whole-wheat (or all-purpose) flour, cake flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon zest, lemon juice and 2 teaspoons vanilla in a measuring cup. With the mixer on low speed, add the dry ingredients to the mixing bowl alternately with the buttermilk mixture, beating just until incorporated after each addition and scraping down the sides as necessary. Fold in 1/3 cup sprinkles with a rubber spatula. Divide the batter between the prepared pans, spreading evenly.
Bake until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out the cakes onto the rack and let cool completely, 30 minutes to 1 hour.
To prepare frosting: Beat cream cheese, confectioners' sugar, yogurt and vanilla in a medium bowl with an electric mixer until smooth.
To decorate: Transfer one layer to a cake platter. Spread 1/2 cup of the frosting evenly over the top. Place the remaining layer on top of the frosting and spread the remaining frosting over the top and sides of the cake. Decorate with sprinkles.
To make ahead: Refrigerate cake for up to 1 day.
2 fat, 1 1/2 other carbohydrate, 1 starch 1/2 medium-fat protein