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Classic Birthday Confetti Cake with Easy Buttercream Frosting

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A moist, tender confetti cake with a silky buttercream frosting that tastes like childhood. Perfect for birthdays, celebrations, or any day that needs a little extra joy.

Ingredients

Scale
  • 2 ½ cups (315g) cake flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks or 170g) unsalted butter, softened to room temperature
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • ¼ cup (60g) sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (80g) rainbow sprinkles (jimmies, not nonpareils)
  • 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tablespoons heavy cream or whole milk
  • 2 teaspoons pure vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • Optional: 2-3 tablespoons rainbow sprinkles for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease parchment, and dust with flour.
  2. In a large mixing bowl, whisk together cake flour, granulated sugar, baking powder, and salt for 30 seconds.
  3. Add softened butter to dry ingredients. Beat on medium speed until mixture resembles coarse sand, about 2-3 minutes.
  4. In a separate bowl, whisk together eggs, milk, sour cream, and vanilla extract. With mixer on low, pour wet mixture into dry mixture in a slow stream. Mix until just combined, about 30 seconds. Scrape bowl and mix 10 seconds more.
  5. Gently fold in rainbow jimmies with a rubber spatula using 10-12 folds until evenly distributed.
  6. Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto wire rack to cool completely (at least 1 hour).
  7. For buttercream: Beat softened butter on medium speed until smooth and creamy, about 2 minutes. Add sifted powdered sugar one cup at a time, mixing on low. Add vanilla, salt, and 3 tablespoons heavy cream. Beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with additional cream or powdered sugar as needed.
  8. Place one cake layer on serving plate. Spread about ¾ cup buttercream evenly on top. Place second layer on top. Apply a thin crumb coat of frosting all over. Refrigerate 15 minutes. Apply final layer of frosting, smoothing sides and top. Garnish with extra sprinkles if desired.

Notes

Room temperature ingredients are crucial for best texture. Use jimmies (long sprinkles) not nonpareils to avoid color bleeding. For a lemon variation, add lemon zest to batter and use lemon extract in frosting. Cake stays fresh at room temperature for up to 3 days. Unfrosted layers can be frozen for up to 3 months.

Nutrition

Keywords: birthday cake, confetti cake, funfetti cake, buttercream frosting, vanilla cake, celebration cake, easy cake recipe

Find it online: https://eliplate.com/classic-birthday-confetti-cake-with-easy-buttercream-frosting/