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Quick Classic Birthday Confetti Cake: Easy Homemade Party Recipe

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This Quick Classic Birthday Confetti Cake is a tender, buttery cake studded with rainbow sprinkles that comes together in under 15 minutes of active work. Perfect for last-minute celebrations, it delivers nostalgic bakery-style crumb with simple pantry ingredients and no stand mixer required.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ½ cup (80g) rainbow jimmies sprinkles
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted if lumpy
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2–4 tablespoons heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together 2 ½ cups (315g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup (226g) softened unsalted butter and 1 ½ cups (300g) granulated sugar together until light and fluffy, about 3 minutes. Scrape sides halfway through.
  4. Beat in 3 room-temperature eggs one at a time, mixing well after each addition. Add 1 tablespoon vanilla extract and mix until combined.
  5. With mixer on low speed, add about one-third of the flour mixture, then half of the 1 cup (240ml) whole milk. Repeat, ending with last third of flour. Mix just until combined—a few streaks of flour should remain.
  6. In a small bowl, toss ½ cup (80g) rainbow jimmies with 1 tablespoon of the reserved flour mixture. Gently fold into batter with a rubber spatula until evenly distributed.
  7. Divide batter evenly between prepared pans. Smooth tops with spatula. Bake for 22-26 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Let cakes cool in pans for 10 minutes, then run a knife around edges and turn out onto a wire rack. Peel off parchment paper and let cool completely before frosting (about 1 hour).
  9. For frosting: Beat 1 cup (226g) softened unsalted butter until creamy. Gradually add 4 cups (480g) powdered sugar, 2 teaspoons vanilla extract, and a pinch of salt. Add 2-4 tablespoons heavy cream or milk, starting with 2, until desired consistency is reached.
  10. Frost cooled cake layers as desired. Top with extra sprinkles if desired.

Notes

Toss sprinkles with a tablespoon of flour before folding into batter to prevent them from sinking. Use rainbow jimmies (not nonpareils) for best color retention. Room temperature ingredients are crucial for proper emulsification. For cleaner slices, chill the frosted cake for 30 minutes before cutting. Cake can be stored at room temperature for up to 3 days or frozen unfrosted for up to 3 months.

Nutrition

Keywords: birthday cake, confetti cake, funfetti cake, easy cake recipe, homemade cake, sprinkle cake, classic cake, party cake

Find it online: https://cookluma.com/quick-classic-birthday-confetti-cake-easy-homemade-party-recipe/