Ultimate Confetti Birthday Cake
This ultimate confetti birthday cake is bursting with colorful sprinkles and topped with fluffy buttercream frosting. A fun, over-the-top cake that’s perfect for any celebration, bringing joy and sweetness to your special day.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Stand mixer with paddle and whisk attachments
- Mixing bowls
- Offset spatula
Ingredients
For the Confetti Cake:
- 2 sticks unsalted butter at room temperature (plus extra 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 Oven:
- Preheat the oven to 350ºF.
- Lightly butter two 9-inch round cake pans.
- Line the bottoms with parchment paper, then butter the parchment.
Prepare Dry Ingredients:
- In a medium bowl, combine the cake flour, baking powder, and fine sea salt.
Cream Butter and Sugar:
- 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 Eggs and Vanilla:
- Add the eggs, one at a time, mixing well after each addition.
- Beat in the vanilla extract.
Alternate Wet and Dry:
- Add one-third of the flour mixture, followed by half of the buttermilk.
- Repeat, ending with the remaining flour mixture.
- Fold in the rainbow sprinkles by hand.
Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Tap the pans on the counter to release air bubbles and smooth the tops with an offset spatula.
- Bake for 35 to 40 minutes, rotating the pans halfway through.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare Buttercream Frosting:
- In a stand mixer fitted with the whisk attachment, beat the butter on high speed until light and fluffy.
- Reduce speed to low and gradually add the confectioners’ sugar.
- Beat well after each addition, then add the vanilla extract and salt.
- Fold in the sprinkles by hand.
Assemble the Cake:
- Trim the domed tops of the cakes so they are flat.
- Place one cake layer on a cake stand and spread a layer of buttercream over the top.
- Place the second cake layer on top and repeat.
- Use an offset spatula to frost the sides, leaving some of the cake exposed for a “naked” cake effect.
- Decorate with extra sprinkles as desired.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this fun and colorful cake with a glass of sweet sparkling wine like Moscato or a festive Rosé for a celebratory toast
Nutritional Information
Calories: 600 kcal | Carbohydrates: 70 g | Protein: 6 g | Fat: 35 g | Fiber: 1 g | Sugar: 50 g | Salt: 0.7 mg
