White Chocolate Confetti Cake

Directions

1. 1
   1. Preheat oven to 350°F. Melt white chocolate over a double boiler (with simmering water in the bottom) then remove bowl from heat and set aside.
2. 2
   2. Mix flour, sugar, baking powder and salt together in a large bowl or stand mixer.
3. 3
   3. Add room temperature butter to dry ingredients and beat to incorporate.
4. 4
   4. Add half of the milk to the mixture and mix to incorporate.
5. 5
   5. In a separate dish, whisk egg whites and vanilla into remaining milk.
6. 6
   6. Add milk/egg/vanilla mixture into the batter in 3 batches, mixing to incorporate between each addition.
7. 7
   7. Add melted white chocolate and sprinkles into the batter and mix to incorporate.
8. 8
   8. Pour batter into greased and floured cake pans (I used two 6-inch rounds) or cupcake liners (makes roughly 16 cupcakes).
9. 9
   9. Bake at 350°F for 25-35 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and set on a rack.
10. 10
    10. When cake is cool, frost with your favorite frosting (I used a vanilla buttercream) and serve.
11. 11
    Slightly adapted from The Cake Bible by Rose Levy Beranbaum.