One thing about being a baker is whenever a birthday or special occasion arrises, all eyes fall on you. Not that I don’t love showering my loved ones in sweet treats, there’s nothing more satisfying that watching someone you love enjoying something you’ve created. Occasionally, it becomes a bit of a chore, a busmans holiday if you will. Then you remember you bloody love making cakes, and making people happy is awesome, so you whip up a ridic cute and ridic easy confetti cake. Take a bow, you’re the confection queen (or king) once more.
Confetti cakes are so easy to make, it’s simply a vanilla cake with a tonne of rainbow sprinkles baked into the batter to give a glorious, speckled surprise. Sadly, the majority of British rainbow sprinkles are a bit rubbish, we can’t use all the fun colours found in American sprinkles you see. If you can, get your mitts on some super bright confetti sprinkles. TKMaxx is a great place to find imported ones. Unfortunately, I couldn’t get my little hands on any pots of fun so my cake is a little subtle. The brighter the sprinkle, the brighter the final result.
If you’re feeling super lazy, or super chill, you can always utilise a box mix and stir in a few handfuls of sprinkles. I promise I won’t tell.
Confetti Birthday Cake
- Total Time: 50 minutes
- Yield: 10 1x
Description
Confetti cakes are so easy to make, it’s simply a vanilla cake with a tonne of rainbow sprinkles baked into the batter to give a glorious, speckled surprise.
Ingredients
For the cake:
- 350g caster sugar
- 350g unsalted butter at room temperature
- 6 large, free range eggs
- 350g self raising flour
- 1tsp baking powder
- 1tsp vanilla extract
- 4tbsp whole milk
- 150g rainbow sprinkles
For the frosting:
- 250g unsalted butter at room temperature
- 450g icing sugar
- 1tsp vanilla extract
- 4tbsp whole milk
- rainbow sprinkles to decorate
Instructions
- Preheat the oven to 170C and line 3 9″ cake tins with baking paper. Place the butter and sugar in the bowl of an electric mixer and mix on a medium speed for 5 minutes until the butter is light and creamy. Sift the flour and baking powder together and set aside. Turn the mixer down to a low speed and crack the eggs in one at a time. Once the eggs are fully Incorporated add half of the flour and mix to combine, add the milk and vanilla extract followed by the remaining flour and mix again. Stir through the confetti sprinkles.
- Pour the batter into the prepared baking tins and bake for 35 minutes until golden brown and the cake springs back when you touch it. Allow to cool in the pans for 20 minutes before removing them and placing on a baking rack to finish cooling.
- To make the frosting first mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla and 2tbsp of the milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add the rest of your milk. You may find you need a little more, just go steady until you reach a nice spreadable consistency.
- Spread the frosting on top of your first cake, top with the next cake and repeat. Pop your top layer on and spread the remaining frosting on top and bring the excess down the sides of the cake. Once you’ve covered the cake in a layer of frosting, grab a bench scraper and hold it against the cake, pressing firmly drag the scraper around the cake to remove the excess frosting and reveal the cake layers for a semi frosted look. Pile a little more frosting on top of the cake and make a nice little swirl. Sprinkle with a few more confetti sprinkles and enjoy.
Notes
Use American sprinkles instead of hundreds and thousands for a more vibrant effect.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: British
Can you convert this recipe for American bakers please??
Hi Judy,
There’s plenty of recipe conversion sites online, this is how I convert US recipes into Metric.
Good luck.