thepioneerwoman
Confetti Birthday Cake
A fun homemade confetti birthday cake recipe with colorful sprinkles, moist layers, and creamy frosting—perfect for any celebration.
👥 8 Servings⏱️ Prep & Cook: 2h 35m⏳ Prep: 50 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
For the cake: Preheat the oven to 325° F. Spray three 6-inch cake pans with nonstick baking spray and line with parchment.
2
To make a stencil for the cake topper, trace the outline of the desired number onto a piece of card stock or heavy paper, making sure it measures about 4 inches tall. Then cut it out. To make it easy to lift the stencil, make 2 handles: Tear off a piece of tape about 1½ inches long and pinch it in the center so the sticky sides touch and form a small tab. Press the sticky ends of the tape on the upper half of the paper number. Make a second handle for the lower half of the number. Set the stencil aside.
3
In a medium bowl, whisk together the flour, baking powder, and salt.
4
In a large bowl, whisk together the granulated sugar and oil until combined. Whisk in the eggs and vanilla. Then add half of the dry mixture, mixing until incorporated. Whisk in the milk and sour cream, then the remaining dry mixture.
large eggs4
5
Divide the batter between the prepared cake pans. Bake until the tops are golden brown and they spring back when lightly pressed, 45 to ⏱️ 50 minutes. Let cool for ⏱️ 10 minutes in the pans, then remove from the pans and transfer to a wire rack to cool completely, about ⏱️ 45 minutes.
6
For the frosting: In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about ⏱️ 2 minutes. Add the salt and 3 cups of the powdered sugar. Beat on low until the butter and sugar start to combine, about ⏱️ 1 minute. Increase the speed to medium and beat until smooth.
7
Add the remaining 3 cups of powdered sugar, vanilla, and milk. Beat on low until just combined, about ⏱️ 1 minute. Increase the speed to medium and beat until light and fluffy, about ⏱️ 3 minutes.
8
Level the cake layers by using a long serrated knife to carefully slice off the domed tops, trimming just enough to create a flat, even surface on the top of each layer.
9
Spread 1 tablespoon of the frosting in the center of a cake stand or plate, and place one cake layer on top (the frosting will hold the cake in place). Top the cake layer with 3/4 cup frosting and smooth it into an even layer. Repeat with a second cake layer and another 3/4 cup frosting, smoothing the top. Place the final cake layer on top with the bottom side facing up to create a smooth, even surface. Frost the top and sides of the cake with the remaining frosting.
10
To decorate the sides of the cake: While the frosting is still fresh, put 1/4 cup of the sprinkles in the palm of your hand and gently press them along the bottom edge of the cake. Work your way around the cake, turning the cake stand as you go and adding more sprinkles as needed.
11
To decorate the top of the cake: Center the stencil number on the top of the cake. Carefully sprinkle the sprinkles over the top of the cake to cover, pressing them in gently so they adhere. Brush any loose sprinkles off the stencil. Freeze the cake until the buttercream is firm to the touch, about ⏱️ 15 minutes. To remove the stencil, use the tape handles to gently lift the stencil straight up and off the cake.
Nutrition Facts
calories
1375 Calories
fat Content
62 g
fiber Content
1 g
sugar Content
165 g
sodium Content
545 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
176 mg
carbohydrate Content
201 g
saturated Fat Content
22 g
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