The details
If most people are honest with themselves, I’m pretty sure everyone loves birthday cake. And boxed cake mix. And icing that comes in a tub. It’s just so GOOD and nostalgic. I set out to recreate that flavor with ingredients that you’ve actually heard of. This Confetti Layer Cake is fluffy with a delicate crumb, but also perfectly moist (yes, moist) and melts in your mouth. The Sweet Cream Frosting is sweet, slightly tangy, and completely indulgent. The combination truly rivals and even tops the boxed birthday cakes I grew up. Make it for someone’s birthday (or just because) and never look back!!
Ingredients + Process
A few important ingredient notes. The secret, it turns out, is clear vanilla extract. It’s absolutely a must when it comes to this recipe! Many grocery stores carry it, but you can also find it on Amazon. This stuff is liquid gold. Also, do not short yourself by buying low fat buttermilk. Go full fat and you won’t regret it. It just results in a less dry and more well-rounded cake. Lastly, make sure all dairy ingredients & eggs are at room temperature for both the cake and frostings. This will go a long way in reducing separation and encouraging emulsification in the frosting, which is the key to fluffy and smooth frosting.
Similar Recipes
If you love birthday cake/confetti desserts, you’ll also enjoy my Birthday Sprinkle Shortbread Cookies. Highly recommend!
Bake to this music
Confetti Layer Cake + Sweet Cream Frosting
One-up the boxed mix with this confetti layer cake. This cake is tender crumbed and nostalgically sweet without being cloying. The slightly tangy sweet cream frosting just takes it over the top. Sprinkles make everything better!
Ingredients
For the cake:
- 3/4 cup unsalted butter, room temp
- 1 1/2 cup granulated sugar
- 1 egg + 3 egg whites, room temp
- 1 cup whole-fat buttermilk, room temp
- 1/2 cup sour cream, room temp
- 1 tbsp clear vanilla extract
- 2 1/2 cup cake flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1/2 cup sprinkles
For the frosting:
- 3/4 cup unsalted butter, room temp
- 4 oz cream cheese, room temp
- 1 tbsp clear vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp kosher salt
- 4 cups powdered sugar, sifted
- 2 tbsp heavy cream
- 1/4 cup sprinkles
- sprinkles to garnish
Instructions
Make the cake layers:
- Grease two 8 inch cake pans and set aside. Preheat oven to 350 degrees.
- Cream together butter and sugar on medium-high speed until light and fluffy. Add egg & egg whites one at a time, combining in between additions. Once all eggs are added, mix for 4-5 minutes until lightened in color and completely combined.
- Mix clear vanilla extract and buttermilk in a separate bowl. Slowly stream liquid mixture into batter, beating on medium, until all combined. Add sour cream and beat on medium until just combined. Mixture may be lumpy at this point.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Slowly add dry ingredients to batter while mixing on low. Turn the mixer off as soon as dry ingredients are incorporated. Fold in sprinkles.
- Divide batter evenly between the two prepared cake pans, smoothing tops of poured batter with a spatula.
- Bake for approximately 25 minutes, or until an inserted toothpick comes out clean. Cool in pans on a wire rack until at room temperature.
Make the frosting:
- Cream together butter and cream cheese until smooth.
- Add extracts and salt and mix until incorporated.
- Add in sifted powdered sugar and mix on medium until combined.
- Add in heavy cream and increase speed to medium high. Whip frosting just until it lightens in color and increases in volume. Turn off mixer as soon as this happens!
- Fold in sprinkles if desired.
Assemble your cake:
- Take room temperature cake layers and using a serrated knife, cut some of the domed portion of the top of the cake off. This is completely optional but will yield a more perfect flat top when all is said and done. Don’t take too much cake off!
- Place cake layer one, domed side down (flat side up) on a cake stand or plate. A thin layer of frosting beneath it will help it sit still during assembly. Pipe or scoop about half the frosting on top of this layer. Spread to cover the cake evenly.
- Place cake layer two, flat side down (so flat sides meet in the middle of the cake). Spoon the rest of the butter cream on top of the cake and smooth until even. Using a spatula or bench scraper, scrape the remaining/oozing frosting to thinly cover the sides of the cake.
Notes
- Clear vanilla extract is crucial to this recipe and its birthday cake flavor! Regular vanilla extract will result in a more traditional vanilla cake.
- This buttercream can be difficult to work with. But it’s worth it! If it feels too loose, pop it in the fridge for 30 minutes to firm up before assembling cake.
- If you are interested in piping the frosting or having thick frosting on the sides, double the buttercream recipe.
- Cake layers can be stored wrapped tightly for 1 week. Once cake is frosted, keep in the fridge for up to 1 week.
Keywords: confetti, cake, birthday cake, vanilla