Brighten any celebration with this Confetti Birthday Cake, a surprisingly simple recipe that brings joy with every slice. This easy cake recipe is perfect for beginners and guarantees a festive treat without any fuss. You’ll love how straightforward it is to create this colorful dessert.
Key Ingredients & Substitutions:
- All-purpose flour: Use cake flour for an even finer crumb.
- Granulated sugar: Brown sugar can add a slight caramel note.
- Butter: Unsalted butter is best; margarine can work in a pinch.
- Eggs: Use large eggs.
- Whole milk: Any dairy milk will do. For a dairy-free option, use almond or soy milk.
- Vanilla extract: Pure vanilla extract offers the best flavor.
- Sprinkles: Use rainbow nonpareils or jimmie sprinkles.
- Powdered sugar (for frosting): Essential for a smooth buttercream.
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
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ½ cup rainbow sprinkles (nonpareils or jimmies)
For the Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- Extra sprinkles, for decorating
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 12 slices
- Calories per serving: Approximately 450-500 kcal
- Tools Needed: Two 8-inch round cake pans, mixing bowls, electric mixer, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans thoroughly, ensuring they are well-coated to prevent sticking. This prepares your pans for an easy release.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are evenly distributed for consistent baking.
3. Cream Butter and Eggs
In a large bowl, cream the softened butter until it’s light and fluffy. Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
4. Alternate Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry. Mix until just combined, being careful not to overmix the batter. Stir in the vanilla extract.
5. Fold in the Sprinkles
Gently fold in the rainbow sprinkles by hand. Avoid overmixing, as this can cause the colors to bleed and dissolve. Your cake batter is now ready for baking.
6. Bake the Cake Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cakes
Let the cakes cool in their pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are entirely cool before frosting to prevent the frosting from melting.
8. Prepare the Vanilla Buttercream
In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, alternating with the milk, vanilla extract, and a pinch of salt until smooth and fluffy.
9. Assemble and Decorate
Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of buttercream on top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with extra sprinkles for a fun finish.
Variation Ideas:
- Citrus Burst: Add 1 tablespoon of lemon or orange zest to the cake batter for a refreshing twist.
- Chocolate Chip Funfetti: Fold in ½ cup mini chocolate chips along with the sprinkles for an extra treat.
- Cupcake Version: Bake the batter in cupcake liners for 18-22 minutes for easy-to-serve confetti cupcakes.
Storage Instructions:
Store your Confetti Birthday Cake at room temperature, covered loosely, for up to 2-3 days. If you need to store it longer, refrigerate it in an airtight container for up to 5 days. Bring slices to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to two days in advance and store them, wrapped tightly, at room temperature. Frost the cake the day you plan to serve it.
What kind of sprinkles should I use?
Nonpareils or jimmie sprinkles work best for their vibrant colors and ability to hold shape during baking. Avoid sanding sugar as it melts too easily.
Why did my sprinkles bleed color?
This usually happens if you overmix the batter after adding the sprinkles or if the batter is too warm. Fold them in gently and quickly.
Can I freeze this cake?
Yes, you can freeze unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw in the refrigerator overnight before frosting.
My frosting is too thin/thick. What should I do?
If your frosting is too thin, add more sifted powdered sugar, one tablespoon at a time. If it’s too thick, add more milk, half a teaspoon at a time, until you reach the desired consistency.
Is this an easy cake recipe for beginners?
Absolutely! This recipe uses straightforward steps and common ingredients, making it an ideal easy cake recipe for anyone new to baking.