Confetti Cake

November 22, 2010

confetti cake

There’s just something about confetti cakes that just make me smile.  I guess it must be all the pretty colors.  It makes them look so festive and playful.  I’ve made boxed confetti cakes in the past but when I saw a homemade confetti cake recipe on Sprinkle Bakes, I just had to try it.

This confetti cake recipe calls for pretty basic ingredients except for the buttermilk.  The end result is a rich and dense vanilla cake.  I frosted my confetti cake with homemade Swiss meringue buttercream that was out of this world good!  Don’t worry, I’ll be posting that recipe in the next few days.  Stay tuned!

***My pics aren’t the greatest and don’t do this cake justice.  :(  With the winter weather coming quickly, I don’t get much sun in my house.  I really need to think of buying some photo lighting  equipment for this winter.  Any recommendations?

homemade confetti cake

Confetti Cake

Ingredients:

2 & 1/4 cup all-purpose flour
1 & 1/2 cup sugar
1/2 cup butter, softened
1 & 1/4 cups buttermilk
3 & 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla
3 eggs
3/4 cup rainbow sprinkles

Directions:

1.  Preheat oven to 350°. Grease the bottom and sides of two 9″ round cake pans and line with parchment paper. Grease parchment and set aside.

2.  In an electric mixer, beat all ingredients together except the rainbow sprinkles. Beat on high speed for 3 minutes, scraping down the bowl occasionally.

3.  When mixed well, fold in the rainbow sprinkles. Stir only briefly so the colors don’t start to run.  Pour batter evenly into pans.

4.  Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool on wire racks.

{ 5 comments… read them below or add one }

tracy sheplak August 24, 2011 at 11:04 am

Can this confetti cake be made in a 9X13 pan?

Reply

Amanda August 24, 2011 at 11:36 am

Absolutely! Any size pan will work or even cupcakes! You’ll just have to adjust the cooking time accordingly.

Reply

maggie September 30, 2011 at 10:30 am

this is a great cake! but the directions are a bit off…..first of all the butter should be melted, and you always mix the wet and dry ingredients separately, THEN add the wet to the dry….. Eggs and buttermilk should be at room temperature. Mixing with and hand mixer for 3 minutes is too much (over beating a cake makes for a heavy and dense texture) …..mix it by hand until the dry ingredient as just mixed. You’ll have a light and fluffy cake every time.

Reply

Amanda October 1, 2011 at 3:20 pm

Thank you for the tips Maggie. I simply followed the directions I got from the original recipe (link above) and my cake turned out lovely. I’ll keep your tips in mind for next time though.

Reply

celia January 29, 2012 at 7:16 pm

you should take a picture of the inside of the cake!!

Reply

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