Confetti cake

Confetti cake


1 person made this

About this recipe: A very simple but amazingly delicious birthday cake that anyone of any age would find hard to resist. This three tier cake is filled with multicoloured sprinkles and layers with different shades, which creates a pretty and fun cake that would be perfect for any birthday party!

Serves: 15 

  • 350g self-raising flour
  • 1 1/2 teaspoons baking powder
  • 5 tablespoons milk
  • 1 teaspoons vanilla extract
  • 300g unsalted butter, at room temperature
  • 300g caster sugar
  • 6 large eggs
  • a few drops of red food colouring
  • 1 1/2 tablespoons multicoloured sprinkles
  • 500 to 600g buttercream frosting of your choice

Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

  1. Preheat the oven to 180 C / Gas 4.
  2. Grease three 20cm baking tins and line with baking parchment.
  3. Sift flour and baking powder in a medium bowl and set aside. Whisk together milk and vanilla extract in another bowl and set aside for later.
  4. Beat the butter and sugar in a large bowl with an electric mixer for about 5 minutes, or until light in colour and fluffy. Add in the eggs, one at a time, until well combined, but do not overmix.
  5. Fold in the flour mixture and milk mixture onto the butter, sugar and egg mixture, alternating between each mixture, adding the flour mixture in three additions and the milk in two, until just smooth.
  6. Divide the mixture evenly between three bowls. Try to use similar sized bowls and weigh them with the mixture in, so that you can be sure you end up with three sponge layers of the same size.
  7. Add in a drop of red food colouring to one of the bowls, 1/4 teaspoon of red food colouring to the second one and 1/2 teaspoon to the last bowl. Allow the colours to disperse through the mixture by beating briefly.
  8. Add 1/2 tablespoon of sprinkles to each bowl and stir to mix them through evenly, then pour each bowl into the prepared baking tins.
  9. Bake the cakes on the same oven rack until golden at the top and the centres spring back to the touch, this should be for about 20 to 25 minutes. If unable to put the cakes on the same oven rack, it will be a good idea to rotate the tins between shelves while cooking.
  10. Check that the cakes are cooked by inserting a skewer into the centre of each cake, it should come clean. Remove the cakes from the oven and leave them to cool in their tins for about 10 minutes before moving them onto a wire rack.
  11. To assemble, prepare a plate with four pieces of baking parchment, they should cover the edges of the plate while a bit of the middle is not covered. Place the cake layer with the darkest shade of red, right side up and spread 225g of buttercream icing over the top. Top with the second layer with a lighter shade of red and and spread another 225g of buttercream icing. Repeat the process with the last cake layer of very light pink. Frost the sides of the cake with the remaining buttercream icing. Decorate with additional sprinkles or sugar roses at the side.

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