On The Menu: Party Cake

Sometimes I want to bake a cake but for whatever reason baking a layer cake seems daunting. Cakes that bake in 9x13 pans seem much easier because they cool in the same pan they bake in and frosting the cake takes much less time (and requires less skill). This cake is great for celebrations and the sprinkles are a fun addition.

Ingredients For Cake:
1.5 cup butter, room temperature
1 1/4 cup sugar
4 whole eggs
1 cup buttermilk
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
1.5 cup cake flour

Directions For Cake:
1. Preheat oven to 375 degrees.
2. Spray a 9X13 pan with nonstick spray.
3. Cream butter and sugar together in a mixer, scrape bowl with a spatula.
4. Add milk and eggs, beat until well combined.
5. Add baking powder, salt, almond and vanilla extract followed by cake flour, mixing until combined.
6. Pour batter into pan and place into oven, immediately reduce temperature to 350 and bake for 40-50 minutes, rotating pan half way through. Remove from oven when cake tester comes out clean when inserted in the center and removed.
7. Allow cake to cool completely before frosting.

Ingredients For Frosting:
2 c. unsalted butter
4 c. powdered sugar
2 c. heavy cream
1 tsp. vanilla extract
1 tsp. almond extract

Directions For Frosting:
1. Place ingredients into the bowl of a mixer on low, when ingredients come together switch speed to high and beat for ten minutes.
2. Spread frosting on cake.
3. Add sprinkles.
4. Serve.