Confetti Wedding, Err, Birthday Cake
I want a wedding. Wait, let me rephrase that. I want a wedding registry. I also want to get married just so I can customize an over-the-top cake that will surely have edible glitter, gold frosting, and a salted caramel buttercream. Until I get to this point, my birthday cake will have to suffice, and I’m completely content with busting out good ol’ confetti. If vanilla cake with rainbow sprinkles doesn’t induce happiness at its highest level, then I highly suggest a Xanax cake, or gently resting a birthday candle in a stiff martini and calling it a day. There’s just no pleasing you.
Ingredients
FOR THE CONFETTI CAKE
- 2 sticks unsalted butter at room temperature, plus more for greasing
- 3 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon fine sea salt
- 2 cups granulated sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 1½ cups buttermilk
- ½ cup rainbow sprinkles
FOR THE BUTTERCREAM FROSTING
- 3 sticks unsalted butter at room temperature
- 3½ cups confectioners’ sugar sifted
- ¾ teaspoon vanilla extract
- Pinch of fine sea salt
- ½ cup rainbow sprinkles plus more for decorating
Instructions
- Preheat the oven to 350ºF.
- Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper, then butter the parchment.
- In a medium bowl, combine the flour, baking powder, and fine sea salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Beat in the vanilla.
- Add one-third of the flour mixture, followed by half of the buttermilk.
- Repeat, ending with the flour.
- Scrape down the sides of the bowl to make sure everything is combined.
- Fold in the sprinkles by hand.
- Divide the batter evenly between the prepared cake pans.
- Firmly tap the pans on the counter to release any air bubbles and smooth the tops with an offset spatula.
- Bake until the cakes are golden, pulling away from the edges of the pan, and cooked through, 35 to 40 minutes, rotating the pans halfway through.
- Let cool in the pans on a wire rack for 10 minutes, then turn the cakes out of the pans onto the rack and let cool completely.
- Discard the parchment.
- Meanwhile, make the buttercream frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high speed until light and fluffy.
- Reduce the speed to low and gradually add the confectioners’ sugar, beating well after each addition.
- Add the vanilla and salt and beat to combine.
- Fold in the sprinkles by hand.
- Trim the domed tops of the cakes so they are flat and even.
- Discard scraps.
- Place one cake on a cake stand and spread an even layer of the buttercream over the top, allowing some overflow down the sides.
- Top with the remaining cake and repeat.
- Using an offset spatula or a rubber bench scraper, frost the sides of the cake, leaving some of the cake still visible.
- Decorate as desired with the remaining frosting and sprinkles.
Notes / Tips / Wine Advice:
This recipe will make one 9-inch layer cake or 24 cupcakes. For the latter, simply reduce the baking time to 12 to 15 minutes.
Confetti cake is supposed to be fun, so go all out when decorating this cake. The crowd will love it!
Confetti cake is supposed to be fun, so go all out when decorating this cake. The crowd will love it!
