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.
Course Dessert
Prep Time 30 minutesmins
Cook Time 35 minutesmins
Cooling Time 20 minutesmins
Total Time 1 hourhr25 minutesmins
Servings 10
Author Sparkle Markets
Equipment
2 8 inch circular cake pans
electric mixer
parchment paper
Ingredients
3cupsall-purpose flour
1/2tspbaking powder
1/2tspbaking soda
3/4tspsalt
2sticksunsalted buttersoftened
2cupssugar
4large eggs
1tspvanilla extract
1tspalmond extract
1cupbuttermilk
2/3cuprainbow sprinkles
1container 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.