Confetti Cake With Brown Sugar Buttercream

• 2-1/4 cups cake flour
• 1-1/2 cups sugar
• 3-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large egg whites
• 3/4 cup 2% milk
• 1 teaspoon clear vanilla extract
• 1/2 teaspoon almond extract
• 1/3 cup rainbow jimmies
• 4 large egg whites
• 1 cup packed light brown sugar
• 1/4 teaspoon salt
• 1-1/2 cups unsalted butter, softened
• 1-1/2 teaspoons clear vanilla extract
• 1/2 to 3/4 teaspoon yellow food coloring
• Confetti sprinkles

1. Preheat oven to 350u0b0. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
2. In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, one at a time, beating well after each addition. Gradually beat in milk and extracts. Gently fold in jimmies.
3. Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For buttercream, in a heatproof bowl of a stand mixer, whisk egg whites, brown sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160u0b0, about 2-3 minutes.
5. Remove from heat. With whisk attachment of stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes.
6. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and enough food coloring to achieve desired color.
7. Immediately spread frosting between layers and over top and sides of cake. Decorate with sprinkles. Store in refrigerator.

cake flour, sugar, baking powder, salt, unsalted butter, egg whites, milk, clear vanilla, almond, rainbow jimmies, egg whites, brown sugar, salt, unsalted butter, clear vanilla, yellow food coloring, sprinkles

Taken from www.tasteofhome.com/recipes/confetti-cake-with-brown-sugar-buttercream/ (may not work)