Is there anything that screams birthday more than a rainbow sprinkle confetti cake? When I picture the perfect childhood birthday cake, I picture just that- a moist and perfectly executed yellow cake full of rainbow sprinkles. Homemade cake is probably one of the easiest things to bake. A little more advanced than brownies, but no where near as complicated as pie.
Ben had never had a confetti cake until one evening I kept going on and on about them. He basically looked at me like I had three heads, so with that we headed to Walmart and bought a box and canned frosting. He was not a fan, and sadly the nostalgia just did not make it any better for me. However, the homemade version brought a smile to his face. Never use a box again, because making a cake from scratch is not much more work and it tastes a million times better. Say it with me, no more box cake.
- 3c. white flour
- 1 1/2c. white sugar
- 1c. softened unsalted butter
- 1tsp. salt
- 2tbsp. vanilla
- 2tsp. baking powder
- 1 1/2c. milk
- 4 eggs
- 2oz. rainbow sprinkles (about one small jar)
- 1c. softened unsalted butter
- 3c. confectioners sugar
- 1tbsp. vanilla
- 2-3tbsp. heavy cream (substituting milk or half and half is also fine)
- Preheat oven to 350F.
- Combine flour and baking powder in one bowl. Set aside.
- In separate bowl (or stand mixer), beat butter, sugar, and salt until well combined but not overly whipped. Now add eggs one at a time to butter mixture, then add in vanilla.
- Now add in half of the flour mixture until combined. Add all of the milk and blend well. Finally add in the rest of the flour mixture and stir until until combined completely.
- Gently stir in the sprinkles and keep stirring until they can be seen through the entire batter.
- The batter will be enough to fill two 8″ or 9″ round pans or a sheet pan of 9″x13″. (In this recipe, I am using two pans to make a layer cake.) Grease and flour pans and fill with batter.
- Place in oven and let cook for 20-25 minutes until done through the middle. The cake will be done when a toothpick or fork comes out clean when placed in the middle. When cakes are finished place on cooling racks and let them cool completely.
- While the cakes are cooling, make the frosting.
- Use a hand or stand mixer on medium to beat together the butter and powdered sugar, again do not overly whip. Add in vanilla. Finally add in cream a little at a time until the consistency is to your liking. This will make enough frosting to cover a sheet cake or do the top and middle of a layer cake. If you want to frost an entire layer cake, double this recipe.
- Place frosting in a piping bag or if you do not have one you can substitute a plastic freezer bag with a cut-off corner.
- Once cakes are cool, cut off the tops until they are flat. The baking powder causes the cakes to rise with a small dome and this needs to be removed to create an even layer cake.
- Pipe half the frosting on the top of one cake and use a spatula to even out the frosting. Place the second cake on top and then frost, again use a spatula to evenly distribute the frosting. Finish off this more sprinkles and you should get something like this: