The Confetti Cake of Your Dreams
This soft, snow-white cake is speckled with brightly colored sprinkles and iced with a sweet buttercream frosting— it’s the perfect homemade birthday cake!
Recipe:
Ingredients
9 Tablespoons unsalted butter softened (127g)
3 cups granulated sugar (600g)
1 cup canola oil vegetable oil would also work (236ml)
4 teaspoons vanilla extract
4 cups+ 2 Tbsp all-purpose flour (all of the flour goes into the cake batter, you will also need additional flour for preparing the cake pan) (516g)
4 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ½ cup milk (355ml)
9 egg whites room temperature preferred
½ cup sprinkles* (80g)
Buttercream
1 lb unsalted butter softened to room temperature (453g)
¼ teaspoon salt
6 cups powdered sugar (750g)
6 Tbsp heavy cream
2 teaspoons LorAnn Princess emulsion or vanilla extract
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Instructions
00:00 Introduction
00:37 Preheat oven to 350F (175C) and prepare 3 8-inch round cake pans by generously greasing and flouring. Be sure to shake out excess flour.
00:49 In stand mixer, beat butter on medium-low speed until creamy.
01:10 Add sugar and oil and beat until all ingredients are well-combined and creamy.
01:55 Scrape down the sides and bottom of the bowl and then stir in your vanilla.
02:40 In separate bowl, whisk together your flour, baking powder, and salt.
03:20 Measure out your milk.
03:33 With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
05:00 Pause occasionally to scrape down sides and bottom of bowl.
05:30 In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
08:56 Using a spatula, gently fold your egg whites and sprinkles into your batter. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix.
11:00 Evenly divide cake batter into prepared pans.
12:12 Bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
12:35 Cakes will be a light golden brown when done baking.
12:59 Remove cakes from oven and allow to cool for 15 minutes. Run a butterknife around the inside rim of each pan and invert each onto a cooling rack.
13:05 Allow to cool completely before frosting.
Frosting
I used this technique from I Am Baker to frost my cake. If you intend to use this technique as well it requires a lot of icing for the top and I recommend increasing this recipe by 50%. If you are just doing a plain covering that will not be needed.
In stand mixer, beat butter on medium-speed until creamy.
Add salt and beat again for about 20 seconds.
Gradually, about 1 cup at a time, add powdered sugar, waiting until each cup is completely mixed before adding the next cup.
Tbsp at a time, add the heavy cream on medium-high speed, waiting until each addition is well-combined before adding the next 2 Tbsp.
Add flavoring (vanilla extract or emulsion). and stir on medium-high for 30 seconds.
13:15 Transfer one layer of your cooled cake to serving platter. Use frosting to ice the top. Add the next layer, ice the top of that. Add your third layer on top and ice the top, and then do a thin crumb coating around the entire cake.
14:10 Transfer to freezer for 10-15 minutes, then remove and apply a clean, thick coat of frosting around the entire cake.
Notes
*Use sprinkles/jimmies or round sequin quin sprinkles, do NOT use nonpareils or they may bleed through your batter and ruin the coloring of your cake.
This cake may also be made in three 9 pans, just decrease the baking time. Start checking the cakes for doneness at 25 minutes.
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CONFETTI VANILLA CREAM CAKE, HOW TO DO VIDEO
WRITTEN RECIPE:
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Delicious light and fluffy cake with a fluffy no butter frosting!
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Claire Saffitz Makes Confetti Cake | Dessert Person
Claire Saffitz Makes Confetti Cake | Dessert Person. Get ready to party! And by party, we mean stay at home and be safe. But fortunately, you need no special occasion to make this delicious, celebratory, kid-friendly, and deeply nostalgic confetti cake. A tender white birthday cake studded with rainbow sprinkles and covered in smooth, tangy cream cheese frosting, it tastes like childhood (which is to say, better than the box). We took a hiatus but Claire and her crew are back with Season II of Dessert Person -- check out this first episode!
#ClaireSaffitz #DessertPerson #Cake
Special Equipment:
Stand mixer
Three 9-inch cake pans
Ingredients:
Confetti Cake:
Butter for the pans
5 1/2 cups cake flour (23.3 oz/ 660g)
2 1/2 cups sugar (16.4 oz / 466g)
4 1/2 teaspoons baking powder (0.63 oz / 18g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
3/4 teaspoon baking soda
3 sticks unsalted butter (12 oz / 340g), at room temperature
1 1/2 cups buttermilk (12.7 oz / 360g)
1/3 cup neutral oil, such as vegetable or grapeseed (2.6 oz / 75g)
3 large eggs (5.3 oz / 150g), at room temperature
6 large egg whites (7.4 oz / 210g), at room temperature
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup store-bought rainbow sprinkles (3.3 oz / 93g), plus more for decorating
Classic Cream Cheese Frosting
Video Breakdown:
0:00 Start
0:11 Intro to Confetti Cake
0:32 Show Intro / Animation
0:59 Funfetti Cake (Birthday Cake) Ingredients
2:42: Special Equipment / Ingredients
4:14 Mix The Dry Ingredients
5:53 Prep The Pans / Preheat Oven
10:48 Fill Pans & Baking
12:46 How To Make Cream Cheese Frosting
15:16 Level The Layers
17:05 Assemble The Cake
21:10 Cake Frosting / Claire Makes Birthday Cake
23:37 Outro / Tasting Confetti Cake
24:26 Felix Cameo
24:38 Archie Debut
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For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Funfetti Birthday Sheet Cake - Sally's Birthday Cake! |Cupcake Jemma
There are 2 birthdays in the Cupcake Jemma team this week - Sally & Sam are both celebrating so OBVIOUSLY a cake was needed, and sometimes, a single layer of deliciously moist vanilla funfetti cake, topped with silky swiss meringue buttercream does the trick!
Lucky for you guys, Sally's showing you just how to make it (we promise we did offer to make her a cake, but she insisted on doing her own HAHA!).
Enjoy!
FUNFETTI MADEIRA SPONGE
270g Soft Unsalted Butter
270g Caster Sugar
4 Eggs
255g Plain Flour
55g Self Raising Flour
1tbsp Whole Milk
1/2tsp Vanilla Extract
75g Rainbow Sprinkles
SWISS MERINGUE BUTTERCREAM
110g Egg Whites
225g Caster Sugar
310g Soft Unsalted Butter
1/2tsp Vanilla Extract
Pinch Fine Sea Salt
Oil or Gel-based Food Colouring
You can grab the sprinkles used here:
Piping nozzles:
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How To Make A MEGA FUNFETTI CAKE! Confetti Vanilla Cake with Sprinkle RICE KRISPIE TREATS!
How To Make A MEGA FUNFETTI CAKE! Confetti Vanilla Cake with Sprinkle RICE KRISPIE TREATS!
Welcome to How To Cake It with Yolanda Gampp. If you love baking and want to learn how to turn eggs, sugar and butter into CRAZY novelty cakes like Yo's famous Watermelon Cake then join us. Each episode includes the A-Z process and recipe of making one of a kind edible creations, gorgeous buttercream cakes, and more! You learn how to make recipes like Italian meringue buttercream, the perfect chocolate cake and vanilla frosting - PLUS tips and tricks on using Simple Syrup, carving, icing, applying and painting fondant, and simple ways to make any cake look amazing. Leave a comment with your cake idea and you may just see it on the channel! New Video Every Tuesday at 8am EST.
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MY BASIC RECIPES:
My Italian mering buttercream -
My Ultimate Vanilla Cake -
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VIDEO TUTORIALS:
My Ultimate Vanilla Cake -
My Italian meringue buttercream -
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THE HOW TO CAKE IT TEAM
Editor: Orhan Sumen
Cinematographer: Cody Clay
Producers: Jocelyn Mercer & Connie Contardi
How to Make Funfetti Cake
How to Make Funfetti Cake
Click here for the full start to finish video with baking instructions:
Here's my completed and now eaten funfetti cake! Why are confetti sprinkles so cute but so hard to find???? I had to manually remove all of the chocolate jimmies from a bag to make this cake according to plan #dedication. In the end it was worth it though, I love the color scheme and am glad I decided to go for four layers not too short, not too tall, just right.
Cake:
1 2/3 cups all purpose flour
1 cup sugar
1/4 tsp baking soda
1 tsp baking powder
3/4 cup salted butter (room temperature)
3 egg whites
3 tsp vanilla extract
1/2 cup sour cream
1/2 cup milk
1/3 - 1/2 cup sprinkles
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Transfer the three batters into four 6″ cake pans, which have been buttered and floured.
Bake at 330 for about 25-30 minutes or until the centers are springy to the touch.
Ganache:
1 cup white chocolate
1/2 cup heavy cream
1/3 cup butter
Italian Buttercream:
4 large egg whites
1 1/2 cups sugar
Pinch kosher salt
16 ounces (32 tablespoons) unsalted butter, room temperature cut into 1-inch pieces
1 teaspoon pure vanilla extract
1/4 cup confetti sprinkles for base
Beat the egg whites until soft peaks form.
In a medium saucepan add the sugar and water then place on low heat. Stir constantly until sugar melts and becomes clear. Fair to medium high heat stirring until temperature reads 240F. Drizzle the sugar into the mixer. Run mixer until meringue is body temperature. Add room temperature butter into running mixer one piece at a time. Beat until butter is combined and mixture has reached a silky consistency.