This ultimate confetti birthday cake is bursting with colorful sprinkles and topped with fluffy buttercream frosting. A fun, over-the-top cake that's perfect for any celebration, bringing joy and sweetness to your special day.
Ultimate Confetti Birthday Cake
This ultimate confetti birthday cake is bursting with colorful sprinkles and topped with fluffy buttercream frosting. A fun, over-the-top cake that’s perfect for any celebration, bringing joy and sweetness to your special day.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer with paddle and whisk attachments
- Mixing bowls
- Offset spatula
Ingredients
For the Confetti Cake:
- 2 sticks unsalted butter at room temperature (plus extra for greasing)
- 3 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- 2 cups granulated sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 1½ cups buttermilk
- ½ cup rainbow sprinkles
For the Buttercream Frosting:
- 3 sticks unsalted butter at room temperature
- 3½ cups confectioners’ sugar sifted
- ¾ teaspoon vanilla extract
- Pinch of fine sea salt
- ½ cup rainbow sprinkles plus more for decorating
Instructions
Preheat Oven:
- Preheat the oven to 350ºF.
- Lightly butter two 9-inch round cake pans.
- Line the bottoms with parchment paper, then butter the parchment.
Prepare Dry Ingredients:
- In a medium bowl, combine the cake flour, baking powder, and fine sea salt.
Cream Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy (about 5 minutes).
Add Eggs and Vanilla:
- Add the eggs, one at a time, mixing well after each addition.
- Beat in the vanilla extract.
Alternate Wet and Dry:
- Add one-third of the flour mixture, followed by half of the buttermilk.
- Repeat, ending with the remaining flour mixture.
- Fold in the rainbow sprinkles by hand.
Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Tap the pans on the counter to release air bubbles and smooth the tops with an offset spatula.
- Bake for 35 to 40 minutes, rotating the pans halfway through.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare Buttercream Frosting:
- In a stand mixer fitted with the whisk attachment, beat the butter on high speed until light and fluffy.
- Reduce speed to low and gradually add the confectioners’ sugar.
- Beat well after each addition, then add the vanilla extract and salt.
- Fold in the sprinkles by hand.
Assemble the Cake:
- Trim the domed tops of the cakes so they are flat.
- Place one cake layer on a cake stand and spread a layer of buttercream over the top.
- Place the second cake layer on top and repeat.
- Use an offset spatula to frost the sides, leaving some of the cake exposed for a “naked” cake effect.
- Decorate with extra sprinkles as desired.
Notes & Wine Advice
Wine Advice:
Pair this fun and colorful cake with a glass of sweet sparkling wine like Moscato or a festive Rosé for a celebratory toast
Nutrition values
Calories: 600 kcal | Carbohydrates: 70 g | Protein: 6 g | Fat: 35 g | Sugar: 50 g