Get ready to bake a show-stopping dessert that’s as fun to make as it is to eat! This Colorful Confetti Birthday Cake is a vibrant, tender homemade cake recipe perfect for any celebration, bringing a burst of joy to every slice.
Key Ingredients & Substitutions
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: You can reduce this slightly if you prefer less sweetness, but it affects texture.
- Unsalted Butter: Margarine can be used, but butter offers superior flavor.
- Large Eggs: For best results, ensure they are at room temperature.
- Whole Milk: Any plant-based milk (almond, soy) works well for a dairy-free alternative.
- Vanilla Extract: Essential for classic cake flavor.
- Rainbow Sprinkles: Use jimmie-style sprinkles; nonpareils tend to bleed color more.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- ½ cup rainbow sprinkles (jimmie-style)
For the Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup whole milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup rainbow sprinkles (optional, for decoration)
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Tools Needed: Two 8-inch round cake pans, electric mixer, rubber spatula, wire rack.
Step-by-Step Instructions
1. Prepare Your Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper circles to prevent sticking. This ensures your homemade cake releases easily.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined for an even bake.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy. This step incorporates air, making your cake tender.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
6. Fold in Sprinkles
Gently fold in the ½ cup of rainbow sprinkles with a rubber spatula. Distribute the sprinkles evenly throughout the batter for that beautiful confetti effect in your homemade cake recipe.
7. Bake the Cake Layers
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 in a large bowl with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with milk, beating until smooth and fluffy. Mix in the vanilla extract and a pinch of salt.
9. Assemble and Decorate
Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread about a third of the frosting evenly over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with additional sprinkles if desired.
Variation Ideas
- Citrus Zest: Add 1 tablespoon of lemon or orange zest to the cake batter for a brighter flavor.
- Chocolate Chip Confetti: Substitute half of the sprinkles with mini chocolate chips for a chocolatey twist.
- Color-Coordinated: Use sprinkles in specific colors to match a party theme.
Storage Instructions
Store your Colorful Confetti Birthday Cake loosely covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 5 days. For best results, allow refrigerated cake to come to room temperature for about 30 minutes before serving.
Frequently Asked Questions (FAQ)
Q: Can I make this cake into cupcakes?
A: Yes, you can! Fill cupcake liners about two-thirds full and bake for 18-22 minutes. This homemade cake recipe adapts beautifully.
Q: Why are my sprinkles bleeding color?
A: Nonpareil sprinkles are more prone to bleeding. Using jimmie-style sprinkles helps prevent this, and folding them in just before baking minimizes contact time with the wet batter.
Q: Can I use cake flour instead of all-purpose flour?
A: Yes, you can use cake flour for an even more tender crumb. Reduce the amount by about 2 tablespoons per cup of all-purpose flour.
Q: How do I get my cake layers to be level?
A: Ensure your oven rack is level. You can also use cake strips around the pans during baking, or level the cooled cakes with a serrated knife.
Q: Can I freeze this cake?
A: Yes, unfrosted cake layers can be wrapped tightly in plastic wrap and then foil, and frozen for up to 2 months. Thaw in the refrigerator before frosting.
Q: My frosting is too stiff/too runny. What should I do?
A: If it’s too stiff, add milk a teaspoon at a time until desired consistency. If too runny, add sifted powdered sugar a tablespoon at a time.