DUKE’S 100TH BIRTHDAY CONFETTI CAKE

This festive, two-layer cake was created for the classic condiment’s centennial, in 2017. It makes for a marvelous special occasion show-stopper, especially if you top if off with scads of sparkly sprinkles. That said, the rich creamy frosting is very good without the sugary crunch.

FOR THE CAKE:

2 ⅓ cups all-purpose flour, plus more for

pans

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups granulated sugar

1 cup Duke’s mayonnaise (or other mayo

of choice)

2 eggs

1 1/2 teaspoons pure vanilla extract

3/4 cup milk

1/2 cup rainbow sprinkles, plus more for

(optional) garnish

FOR THE FROSTING:

1/2 cup butter, softened

1/2 cup shortening

1 teaspoon pure vanilla extract

5 cups powdered sugar

6-8 tablespoons milk or cream

To make the cake:

Grease and flour 2 round cake pans.

Combine flour, baking powder and salt in a bowl; set aside.

Beat sugar, mayonnaise, eggs and vanilla together in a large bowl until thoroughly blended. While beating on low, add half the flour mixture, then half the milk, repeating until completely combined. Gently stir in sprinkles by hand.

Heat oven to 350 degrees. Divide batter evenly into prepared pans.

Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

Cool in pans for 10 minutes, then remove and continue to cool completely before frosting.

To make the frosting:

Beat together butter, shortening, vanilla and sugar. Add milk slowly, continuing to beat until desired texture is reached. Place a layer on a plate or cake stand. Spread with frosting. Top with another layer, and frost the cake completely. Decorate the cake with additional sprinkles if desired.

Serves 10-12.

Per serving, based on 10:

STYLING BY WENDELL BROCK / CONTRIBUTED BY CHRIS HUNT PHOTOGRAPHY Duke’s Confetti Cake was created for the classic condiment’s 100th birthday, in 2017, but you can whip it up for any occasion that could use a colorful touch.