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Easy Confetti Birthday Cake with Vanilla Buttercream

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This easy confetti birthday cake with vanilla buttercream is a tender, moist single-layer cake studded with rainbow sprinkles and topped with a silky buttercream. It’s quick enough for a weeknight, simple enough for a beginner baker, and special enough for a birthday.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • ¾ cup (180ml) whole milk
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup (60g) rainbow sprinkles (jimmies)
  • ½ cup (113g) unsalted butter, softened (for buttercream)
  • 2 cups (240g) powdered sugar, sifted (for buttercream)
  • 2–3 tablespoons (30-45ml) heavy cream (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • a pinch of salt (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray, then line the bottom with a circle of parchment paper.
  2. In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat ½ cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  4. Add 2 large room-temperature eggs, one at a time, beating well after each addition. Then add 2 teaspoons vanilla extract and mix until combined.
  5. With the mixer on low speed, add about one-third of the flour mixture, then half of the ¾ cup (180ml) milk. Repeat, ending with the final third of the flour mixture. Mix just until the flour disappears.
  6. Remove the bowl from the mixer. Use a rubber spatula to gently fold in ⅓ cup (60g) of rainbow jimmies. Fold just until evenly distributed.
  7. Pour the batter into the prepared pan and spread it into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly touched.
  8. Let the cake cool in the pan on a wire rack for 10 minutes. Then, run a knife around the edge of the pan, invert the cake onto the rack, and peel off the parchment paper. Let it cool completely before frosting.
  9. While the cake cools, make the buttercream. In a clean mixer bowl, beat ½ cup (113g) softened unsalted butter on medium speed until smooth and creamy, about 2 minutes. Add 2 cups (240g) sifted powdered sugar, 1 teaspoon vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream. Start mixing on low speed, then increase to medium-high and beat for 3-4 minutes until light and fluffy. If too thick, add the remaining tablespoon of cream. If too thin, add a little more powdered sugar.
  10. Once the cake is completely cool, place it on a serving plate. Use an offset spatula to spread a generous layer of buttercream over the top and sides. Top with a final sprinkle of confetti sprinkles.

Notes

Use rainbow jimmies (long, skinny sprinkles) instead of nonpareils to prevent color bleeding. Start checking the cake at 22 minutes to avoid over-baking. For the buttercream, ensure butter is at room temperature to avoid lumps. If frosting becomes lumpy, wrap a hot, damp towel around the mixer bowl and beat again. The cake can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: confetti cake, birthday cake, vanilla buttercream, easy cake, sprinkle cake, layer cake, celebration cake

Find it online: https://fizzlefork.com/easy-confetti-birthday-cake-with-vanilla-buttercream/