Description
This sophisticated jar cake combines a delicate vanilla sponge with a stable, airy buttercream for a perfectly portable dessert. The unique blend of butter and oil ensures a moist crumb that stays tender even when chilled, making it ideal for beautiful layered presentations.
Ingredients
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Unsalted butter, room temperature
- Granulated sugar
- Egg whites
- Canola oil
- Vanilla extract
- Whole milk, room temperature
- Rainbow sprinkles
- Powdered sugar
- Shortening (for pan preparation)
Instructions
- Preheat your oven to 350°F (177°C) and prepare a 9×13 inch jelly roll pan by greasing with shortening and lining with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt to aerate the mixture.
- Using a stand mixer with a paddle attachment, cream the butter and sugar for 3 to 4 minutes until pale and fluffy.
- Add the egg whites one at a time until fully incorporated, then stream in the oil and vanilla on medium-low speed.
- Reduce mixer speed to low and add dry ingredients in three stages, alternating with the milk in two stages, beginning and ending with the flour.
- Gently fold in the rainbow sprinkles using a silicone spatula to preserve the aerated structure.
- Pour batter into the prepared pan and bake for 8 to 12 minutes until a toothpick comes out clean; cool completely in the pan.
- Whip the frosting butter for 4 minutes, add powdered sugar and vanilla, then beat on high until light and stable, adjusting consistency with milk as needed.
Notes
When assembling your jars, use a sharp metal cutter to create clean rounds and press straight down to avoid sealing the edges of the sponge. For the best texture, remove the jars from the refrigerator 30 minutes before serving to allow the fats in the buttercream and cake to soften.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American