Funfetti Cake with Chocolate Frosting

Yield: 10 servings
Prep Time: 15 minutes
Total Time: 40 minutes

For the Cake
2 cups gluten-free all-purpose flour
1 ½ tablespoons baking powder 
1 teaspoon salt
1 cup butter, softened
2 cups sugar 
2 eggs, yolks and whites separated 
3 teaspoons vanilla extract 
1 cup buttermilk  
½ cup rainbow confetti candies 

For the Frosting
3 cups powdered sugar
2/3 cup cocoa powder
½ cup butter, softened
1 teaspoon vanilla extract
5 to 5 tablespoons milk

1. Preheat oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick spray. Set aside. 
2. In a mixing bowl, whisk together the gluten-free all-purpose flour, baking powder and salt. Set aside. 
3. In the bowl of a standing mixer using the paddle attachment, beat together the butter, sugar, egg yolks, vanilla extract and buttermilk. 
4. Slowly add the dry ingredients into the wet ingredients, mixing well after each addition. 
5. In a separate mixing bowl add the egg whites. Using a hand beater, beat the egg whites until stiff peaks forms. Using a spatula, gently fold the stiff egg whites into the cake batter, just until combined. Gently stir in the confetti candies 
6. Pour the batter into prepared cake pans and bake for 30 to 34 minutes, until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pans, then transfer to a cooling rack to cool completely. 
7. To make the frosting, combine the powdered sugar, cocoa powder, butter and vanilla extract in a food processor. Pulse the mixture as you add in the milk. Add milk until desired consistency is reached. The frosting should heavily coat a spoon. 
8. To frost the cake, place one cake on a serving platter. Spread a thin layer of frosting on the top of this layer of cake. Place the second cake on top and frost all parts of the cake. Decorate with additional confetti candies if desired.