Confetti Cake
There’s no better way to celebrate a birthday than with a homemade cake. We’re celebrating Sparkle’s 67th Birthday with a homemade Confetti Cake! It may seem daunting to make a cake from scratch, but it’s easier than you think and definitely worth it.
All you’ll need to make this delicious and festive cake is 3 cups of all-purpose flour, half of a teaspoon of baking powder, half of a teaspoon of baking soda, three-fourths of a teaspoon of salt, 2 sticks of softened unsalted butter, 2 cups of sugar, 4 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of almond extract, 1 cup of buttermilk, two-thirds of a cup of rainbow sprinkles, and 1 container of your favorite prepared icing.
Preheat the oven to 350°. Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and place in the bottom of each pan and spray the paper with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. With the mixer on low, add eggs, one at a time. Mix in vanilla extract and almond extract and beat until the mixture is light and fluffy, about one minute. On low speed, alternately add the dry ingredients alternatively with buttermilk until just incorporated. Fold in the sprinkles with a spatula.
Pour batter evenly into the cake pans and bake for 30 to 35 minutes, or until the cakes are golden and set, a toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for about 20 minutes.
When ready to ice the cakes, add a layer of your favorite icing to the top of one layer of cake, stack the second cake and add icing overtop. You can ice the sides of the cake or leave them raw. Sprinkle additional sprinkles over the cake, if desired. Enjoy!
Watch how to make Confetti Cake on YouTube >>
Double Layer Confetti Cake
Equipment
- 2 8 inch circular cake pans
- electric mixer
- parchment paper
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 sticks unsalted butter softened
- 2 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup buttermilk
- 2/3 cup rainbow sprinkles
- 1 container prepared icing
Instructions
- Preheat the oven to 350°. Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and place in the bottom of each pan and spray the paper with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. With the mixer on low, add eggs, one at a time. Mix in vanilla extract and almond extract and beat until the mixture is light and fluffy, about one minute. On low speed, alternately add the dry ingredients alternatively with buttermilk until just incorporated. Fold in the sprinkles with a spatula.
- Pour batter evenly into the cake pans and bake for 30 to 35 minutes, or until the cakes are golden and set, a toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for about 20 minutes.
- When ready to ice the cakes, add a layer of your favorite icing to the top of one layer of cake, stack the second cake and add icing overtop. You can ice the sides of the cake or leave them raw. Sprinkle additional sprinkles over the cake, if desired.
