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servings
Kleiner
Normaal
Groter
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.
Portions:
8
Cooking Time:
1
uur
uur
45
minuten
minuten
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Equipment
Two 9-inch round cake pans
Parchment paper
Stand mixer with paddle and whisk attachments
Mixing bowls
Offset spatula
Ingrediënten
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
Instructies
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
g
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Recipe Category
Cake
/
Dessert
Country
American
Holliday:
Birthday
/
Valentinesday
/
Wedding