Confetti Cake

Confetti Cake

Ingredients

For the Cake:

  • All-purpose flour: 250g
  • Baking powder: 10g (2 tsp)
  • Salt: 1g (¼ tsp)
  • Unsalted butter (softened): 200g
  • Granulated sugar: 200g
  • Large eggs: 3 (about 150g)
  • Whole milk: 240ml
  • Vanilla extract: 10ml (2 tsp)
  • Rainbow sprinkles (for the confetti effect): 50g

For the Frosting:

  • Unsalted butter (softened): 300g
  • Powdered sugar: 400g
  • Whole milk: 30ml
  • Vanilla extract: 5ml (1 tsp)
  • Salt: 1g (¼ tsp)
  • Rainbow sprinkles (for decoration): 50g

Step-by-Step Instructions

1. Preparing the Cake Batter

Step 1: Preheat the Oven

  1. Preheat your oven to 180°C (350°F) and grease and flour two 20cm (8-inch) round cake pans, or line them with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together the all-purpose flour (250g), baking powder (10g), and salt (1g). Set aside.

Step 3: Cream Butter and Sugar

  1. In a large bowl, beat the unsalted butter (200g) and granulated sugar (200g) together using an electric mixer on medium speed. Beat for 3-4 minutes until light and fluffy.

Step 4: Add Eggs and Vanilla

  1. Add the eggs (3) one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  2. Add the vanilla extract (10ml) and mix to combine.

Step 5: Add the Dry Ingredients

  1. Gradually add the dry ingredients to the butter mixture, alternating with the whole milk (240ml). Start and end with the dry ingredients. Mix until just combined—be careful not to overmix.

Step 6: Add the Confetti

  1. Gently fold in the rainbow sprinkles (50g) using a spatula. This will give the cake its colorful confetti appearance.

2. Baking the Cake

Step 1: Divide the Batter

  1. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 2: Bake the Cake

  1. Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 3: Cool the Cake

  1. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes.
  2. After 10 minutes, remove the cakes from the pans and transfer them to a wire rack to cool completely before frosting.

3. Preparing the Frosting

Step 1: Beat the Butter

  1. In a large mixing bowl, beat the unsalted butter (300g) on medium speed until creamy and smooth—about 2 minutes.

Step 2: Add Powdered Sugar

  1. Gradually add the powdered sugar (400g), about 100g at a time, beating on low speed to avoid a sugar cloud. After each addition, increase the speed to medium and continue to beat until smooth.

Step 3: Add Milk and Vanilla

  1. Add whole milk (30ml), vanilla extract (5ml), and salt (1g). Beat on high speed for 3-4 minutes until the frosting is light, fluffy, and spreadable. If it’s too thick, add a little more milk, a teaspoon at a time.

4. Assembling the Confetti Cake

Step 1: Level the Cakes

  1. If necessary, level the tops of the cakes with a serrated knife to ensure an even surface for stacking.

Step 2: Frost the First Layer

  1. Place the first layer of cake on a serving platter. Spread a layer of frosting (about ⅓ of the total frosting) on top, smoothing it evenly with a spatula.

Step 3: Add the Second Layer

  1. Place the second layer of cake on top of the frosting. Apply a thin crumb coat of frosting all over the cake to seal in any crumbs. Chill the cake for 15-20 minutes in the fridge to set the crumb coat.

Step 4: Final Frosting Layer

  1. After the crumb coat has set, use the remaining frosting to cover the entire cake, smoothing it evenly over the top and sides.

Step 5: Decorate the Cake

  1. Once the cake is frosted, generously sprinkle rainbow sprinkles (50g) over the top and around the sides for that signature confetti look.

5. Serving the Confetti Cake

  1. Slice the cake into wedges, and serve with a big smile! This cake is perfect for birthdays, celebrations, or any time you want to brighten up the day with a burst of color and flavor.

6. Tips & Variations

  • Make it Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
  • Flavor Variations: Add a teaspoon of almond extract for a different flavor profile. You can also swap out the vanilla for lemon or orange zest for a citrusy twist.
  • Cake Size: If you want a larger cake, simply double the recipe and bake in three 20cm pans. Adjust the baking time as needed.
  • Frosting Options: You can also use cream cheese frosting or whipped cream frosting for a tangy or lighter option.

Frequently Asked Questions (FAQs)

  1. How do I store leftover confetti cake?

    • Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, store it in the fridge for up to a week. Allow it to come to room temperature before serving for the best taste and texture.

  2. Can I freeze confetti cake?

    • Yes! You can freeze the cake layers before frosting. Wrap the layers in plastic wrap and foil, then store them in the freezer for up to 3 months. Thaw them at room temperature and then frost before serving.

  3. Can I use a different type of sprinkles?

    • Absolutely! You can use any type of sprinkle you like, including nonpareils, jimmies, or even chocolate chips for a different look.

  4. How can I make this cake dairy-free?

    • To make the cake dairy-free, substitute the butter with a dairy-free butter alternative, and use non-dairy milk like almond or soy milk. Use dairy-free sprinkles and a non-dairy frosting such as coconut cream frosting.

  5. What’s the best way to add sprinkles to the batter?

    • Gently fold the sprinkles into the batter at the end of the mixing process to prevent them from bleeding too much into the cake and to ensure they’re evenly distributed.
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