This Confetti Birthday Cake is a vibrant, joyful dessert that’s sure to become a cherished family favorite cake recipe. It’s simple to make, brings a smile to every face, and tastes absolutely delicious, making it perfect for any celebration.
Key Ingredients & Substitutions
- All-Purpose Flour: You can use a gluten-free all-purpose flour blend for a gluten-free option.
- Granulated Sugar: Standard for sweetness.
- Unsalted Butter: Margarine can be used in a pinch, but butter offers the best flavor.
- Eggs: Crucial for structure.
- Whole Milk: Any plant-based milk (like almond or soy) works well for a dairy-free alternative.
- Vanilla Extract: Essential for flavor; don’t skip this.
- Sprinkles: Use good quality rainbow sprinkles that won’t bleed color too much.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- ½ cup rainbow sprinkles (jimmie style work best)
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Extra sprinkles for decoration
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Estimated Calories Per Serving: 380-420 (cake with frosting)
- Tools Needed: 2 (8 or 9-inch) round cake pans, mixing bowls, electric mixer, spatula, wire cooling rack.
Step-by-Step Instructions
1. Prepare Your Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans, or line them with parchment paper circles. This prevents sticking and ensures your family favorite cake recipe comes out perfectly.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are thoroughly combined for an even texture.
3. Cream Butter and Eggs
In a separate large bowl, using an electric mixer, cream the softened butter until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This creates a rich base for your confetti cake.
4. Alternate Wet and Dry
Gradually add the dry ingredient mixture to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Stir in the vanilla extract.
5. Fold in Sprinkles
Gently fold in the rainbow sprinkles by hand with a spatula. Be careful not to overmix, as this can cause the sprinkles to bleed color into your batter. This adds the signature “confetti” to your family favorite cake recipe.
6. Bake the Cakes
Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Frost
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Once completely cool, prepare the frosting by beating softened butter until fluffy, then gradually adding sifted powdered sugar, milk, vanilla, and salt until smooth. Frost your cake and decorate with extra sprinkles.
Variation Ideas
- Citrus Zest: Add the zest of one lemon or orange to the cake batter for a brighter flavor.
- Almond Extract: Substitute half of the vanilla extract with almond extract for a different aroma.
- Chocolate Chips: Fold in mini chocolate chips along with the sprinkles for an extra treat.
- Colored Frosting: Divide your buttercream and tint it with food coloring for a multi-colored frosting.
Storage Instructions
Store leftover Confetti Birthday Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it’s well-covered to prevent drying out and keep it a delicious family favorite cake recipe.
Frequently Asked Questions (FAQ)
Q: Can I make this cake in advance?
A: Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap once cooled and store at room temperature. Frost the day of serving.
Q: Why did my sprinkles bleed color?
A: Overmixing the batter after adding the sprinkles can cause them to bleed. Use good quality sprinkles designed for baking and fold them in gently.
Q: Can I use different sized cake pans?
A: Yes, but baking times will vary. For a 9×13 inch pan, bake for about 35-40 minutes. For cupcakes, bake for 18-22 minutes.
Q: How do I get a perfectly flat cake top?
A: You can use cake strips around your pans, or once cooled, level the tops with a serrated knife before frosting.
Q: What if my frosting is too thick or too thin?
A: If it’s too thick, add milk a teaspoon at a time until desired consistency. If too thin, add more sifted powdered sugar.
Q: Can I freeze this cake?
A: You can freeze unfrosted cake layers wrapped tightly for up to 2 months. Thaw at room temperature before frosting. You can also freeze frosted slices in an airtight container for up to 1 month.