Birthday cake "Confetti" in a slow cooker

Ingredients:

Cakes

• 1.5 tbsp. cake flour
• 3 tbsp. multi-colored decorative sprinkles + extra for topping
• 2.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 3/4 tsp salt
• 110 g of butter at room temperature
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 1 large egg at room temperature
• 0.5 cup sour cream
• Special equipment: kitchen string; multicooker with a capacity of 6-8 liters.

Butter cream

• 4.5 cups powdered sugar
• 330 g of butter at room temperature
• 1 vanilla bean, cut in half
• 2-3 tablespoons heavy cream

Preparation:

1. Spray a 7-inch (18 cm) round cake pan with 3-inch (8 cm) sides with cooking spray. Line the bottom of the pan with parchment paper and spray the paper.
2. Cakes: In a medium bowl, whisk together flour, sprinkles, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter with a mixer until pale yellow, about 2 minutes. Add the powdered sugar and beat on high speed until light and fluffy, about 3-4 minutes. Add the vanilla and egg, scraping down the sides of the bowl, and continue beating until creamy, about 2 minutes (the mixture will look curdled at first, but will become smooth after 1-2 minutes of beating).
4. Reduce mixer speed to low and add flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with dry ingredients.
5. Place the dough into the prepared pan and level the surface.
6. On a clean work surface, lay two 45 cm long pieces of string crosswise. Place the pan with the dough on the string, then cover the pan with a clean kitchen towel and tuck the ends under. Take the two ends of one string and tie them into a tight knot at the top of the pan. Repeat with the remaining string, creating two string handles that you can use to hold and lift the pan with the cake.
7. Place the rack inside the multicooker and add 2 cups of water. Grasp the pan by the handles and place it in the multicooker. Follow the manufacturer's instructions to close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 40 minutes.
8. After the pressure cooker cycle is complete, follow the manufacturer's instructions for quick pressure release and wait for the quick release cycle to complete. Be careful not to burn yourself with residual steam when unlocking and opening the lid.
9. Remove the cake from the multicooker. Cut the string and unwrap the cake, then transfer it to a wire rack. Let the cake cool in the pan for 30 minutes, then turn it out onto the wire rack, remove the parchment, and let it cool completely.
10. Turn the cake upside down again. Use a long serrated knife to trim off the puffed-up top of the cake, leaving a smooth surface. Cut the cake in half horizontally to create two cakes. (The cake can be baked up to a day ahead of assembly.) Wrap tightly in plastic wrap and let sit at room temperature.
11. Butter cream: Beat the powdered sugar and butter with a mixer on high speed until light and fluffy, about 5 minutes. Scrape the vanilla seeds from the pod into the mixture, then add 2 tablespoons of heavy cream and continue beating on high speed for another minute, adding more heavy cream if necessary to achieve a spreadable consistency.
12. Place one cake layer on a cake stand or large plate. Spread 1.5 cups of buttercream on top. Using an offset spatula or the back of a spoon, spread the buttercream in an even layer right to the edges of the cake. Place the second cake layer on top. Spread the remaining buttercream over the entire surface and sides of the cake. Sprinkle the cake with colored sprinkles, if desired.