Get ready to bake a show-stopping dessert that’s as fun to make as it is to eat! This Homemade Confetti Cake is a perfect cake recipes for beginners, bringing joy with every colorful slice. You’ll love how easy it is to create this delightful treat for any celebration.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free option.
- Granulated sugar: White sugar works best for this recipe.
- Butter: Unsalted butter is preferred; if using salted, reduce added salt by half.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) works well.
- Sprinkles: Use rainbow jimmie sprinkles, not nonpareils, to prevent bleeding.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- ½ cup rainbow jimmie sprinkles
For the Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 8-10 slices
- Tools Needed: 8 or 9-inch round cake pans (2), electric mixer, mixing bowls, spatula.
Step-by-Step Instructions:
1. Prepare Your Cake Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. This step helps ensure an even rise for your cake.
3. Cream Butter and Sugar
In a large bowl with an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes. You are creating the base for a tender cake.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
6. Fold in the Sprinkles
Gently fold in the rainbow jimmie sprinkles with a spatula. You want to distribute them evenly without overworking the batter. This is where the “confetti” magic happens for your cake recipes for beginners.
7. Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. Make the Buttercream Frosting
While the cakes cool, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Add the milk, vanilla extract, and salt, then beat until the frosting is light and fluffy. Add more powdered sugar if you prefer a thicker frosting, or more milk if it’s too thick.
9. Assemble and Frost Your Cake
Once the cakes are completely cool, place one layer on your serving plate. Spread a generous amount of frosting on top. Place the second cake layer on top and cover the entire cake with the remaining buttercream frosting. You can smooth it or create fun swirls.
Variation Ideas:
- Citrus Zest: Add 1 tablespoon of lemon or orange zest to the cake batter for a brighter flavor.
- Almond Extract: Substitute ½ teaspoon of almond extract for ½ teaspoon of vanilla extract in the cake or frosting for a different flavor profile.
- Food Coloring: Divide the frosting and tint it with a few drops of food coloring for a multi-colored frosting.
Storage Instructions:
Store your Homemade Confetti Cake at room temperature for up to 2-3 days, covered loosely to prevent it from drying out. For longer storage, you can refrigerate it for up to 5 days. Ensure it is well-wrapped to keep it fresh.
Frequently Asked Questions (FAQ):
- Can I use any type of sprinkles?
It’s best to use jimmie sprinkles as nonpareils tend to bleed color into the batter.
- My cake sunk in the middle, what happened?
This often happens from opening the oven door too early, overmixing the batter, or the baking powder being old.
- Can I make this into cupcakes?
Yes, you can! Fill cupcake liners about two-thirds full and bake for 18-22 minutes.
- How do I know if my butter is soft enough?
Softened butter should yield slightly when you gently press it with your finger, but it shouldn’t be melted.
- Can I prepare the cake ahead of time?
You can bake the cake layers a day in advance, wrap them tightly in plastic, and store them at room temperature. Frost the cake on the day you plan to serve it.
- What if I don’t have an electric mixer?
You can cream the butter and sugar by hand with a whisk, but it will take more effort and time to achieve a light and fluffy consistency. It’s a great cake recipes for beginners challenge!