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Categories:
nonstick cooking spray flour stone-ground white cornmeal baking powder baking soda kosher salt unsalted butter sugar eggs vanilla buttermilk red unsalted butter white chocolate kosher salt sugar vanilla blueberries strawberries apple jelly pastry
Viewed: 33 - Published at: 9 years agoIngredients
- Nonstick cooking spray
- 2 1/2 cups all-purpose flour
- 1/3 cup stone-ground white cornmeal
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 sticks (8 ounces) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk
- 3 tablespoons rainbow or red, white and blue sprinkles
- 2 sticks (8 ounces) unsalted butter, softened
- 2 ounces chopped white chocolate, melted and cooled slightly
- 1/4 teaspoon kosher salt
- 2 1/2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup blueberries
- One 16-ounce container strawberries
- 1 tablespoon apple jelly or apricot jam, melted
- Pastry bag
- Rosette tip
Method
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray.
- Line the bottom of the pan with parchment paper and coat again with nonstick cooking spray.
- Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl.
- Whisk together and set aside.
- Beat the butter with the granulated sugar on medium-high speed with an electric mixer until smooth and fluffy, 3 minutes.
- Beat in the eggs, one at a time, until combined, and then beat in the vanilla.
- Reduce the speed to low and beat in one-third of the flour mixture until just combined.
- Beat in half the buttermilk and then repeat, adding the flour in two more increments and alternating with the second half of the buttermilk.
- Stir in the sprinkles.
- Transfer to the prepared pan and spread the batter evenly.
- Bake until golden brown and the top springs back to a light touch, 30 to 35 minutes.
- Cool 15 minutes in the pan.
- Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet.
- Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top.
- Cool completely before frosting.
- For the frosting: Place the butter and salt in a large bowl.
- Beat with an electric mixer on medium speed until fluffy.
- Add the white chocolate and beat until fluffy.
- Gradually beat in the confectioners' sugar and the vanilla.
- Increase the speed to medium-high and beat until very smooth and fluffy.
- Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip.
- Frost the top and sides of the cake with the remaining frosting.
- For the garnish: Place the blueberries in six rows of 6 berries each in the top left hand corner of the cake.
- Trim and halve the strawberries lengthwise and make four rows of strawberries across the cake.
- Pipe 13 stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake.
- Brush the berries with the melted jelly.
- Cut and serve.
