Confetti Gooey Butter Cake

I’m a fool for anything gooey. When I saw this recipe in my Instagram feed from The Kitchn I started baking!

It is everything I thought it would be gooey, buttery with a cakey texture. I’ve made them twice this week.

Ingredients bottom layer:

2 cups all-purpose flour

1 cup sugar

¼ cup cornstarch

2 tsp baking powder

1 tsp kosher salt

1 stick butter, melted

1/3 cup buttermilk

½ cup vegetable oil

2 eggs

1 tsp vanilla extract

½ tsp almond extract

½ cup rainbow sprinkles

Directions:

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch glass or ceramic baking dish with cooking spray and line the bottom and two long sides with a sheet of parchment paper to form a sling.

Prepare the bottom layer: Place 2 cups of the all-purpose flour, 1 cup of the sugar, 1/4 cup cornstarch, 2 tsp baking powder, and 1 tsp of the kosher salt in the bowl of a stand mixer. Whisk to combine.

Melt the 1 stick unsalted butter in the microwave or on the stovetop. Add the melted butter, buttermilk, and 1/2 cup vegetable oil to the flour mixture. Beat with the whisk attachment on low speed until combined, scraping down the sides of the bowl with a flexible spatula as needed, about 2 minutes total.

Beat in 2 eggs on medium speed one at a time, beating well after each addition. Add 1 tsp of the vanilla extract and 1/2 tsp almond extract, and beat on medium speed until combined. Add 1/2 cup of the rainbow sprinkles and fold in by hand with the spatula. Transfer the batter to the baking dish and spread into an even layer.

Ingredients for top layer:

1 ½ sticks butter, room temperature

8 oz cream cheese, room temperature

1 cup sugar

½ cup powdered sugar

1 egg

1 ½ tsp pure vanilla extract

¾ cup all-purpose flour

½ cup rainbow sprinkles

Directions for top layer:

In the same mixing bowl, place the 1 1/2 sticks unsalted butter,  8 oz cream cheese, 1 cup granulated sugar, 1/2 cup powdered sugar in the bowl, and 1/2 teaspoon kosher salt in the bowl.

Beat with the whisk attachment on medium speed until lightened in color and fluffy, scraping down the sides of the bowl with a flexible spatula as needed, 4 to 5 minutes total. Add the egg and 1 1/2 tsp vanilla extract and beat until combined.

Turn off the mixer. Scrape down the sides and bottom of the bowl. Fold in the remaining 3/4 cup all-purpose flour with a flexible spatula, then fold in the remaining 1/2 cup rainbow sprinkles until well distributed. Dollop over the bottom layer and use an offset spatula to spread into an even layer.

Bake until the edges are set and the cake is golden brown but still quite loose in the center, 35 to 40 minutes (it will appear almost liquid under the surface in spots, but will quickly set upon cooling). Place on a wire rack and let cool for 15 minutes.

Run a thin knife around the edges of the cake to loosen. Grasping the parchment, lift the cake out of the baking dish and place on the wire rack. Let cool completely, about 2 1/2 hours. Place some powdered sugar in a fine-mesh strainer and dust it over the top of the cake before slicing and serving.