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Kid-Approved Confetti Birthday Cake – Easy Homemade Vanilla Buttercream

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A moist, tender confetti birthday cake with rainbow sprinkles and silky vanilla buttercream. Perfect for celebrations, this easy homemade cake comes together in under an hour and is sure to delight kids and adults alike.

Ingredients

Scale
  • 2 ½ cups cake flour (recommended: Swan’s Down)
  • 1 cup all-purpose flour
  • 2 ¼ cups granulated sugar (can reduce to 2 cups for less sweet cake)
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter, softened to room temperature
  • 4 large eggs, room temperature
  • 1 ½ cups whole milk, room temperature (can substitute 2%)
  • 2 teaspoons pure vanilla extract
  • ½ cup rainbow sprinkles (jimmies, not nonpareils)
  • 1 ½ cups unsalted butter, softened to room temperature (for buttercream)
  • 5 cups powdered sugar, sifted
  • 3 tablespoons heavy cream (or whole milk)
  • 2 teaspoons pure vanilla extract (for buttercream)
  • ¼ teaspoon salt (for buttercream)
  • Extra rainbow sprinkles for decoration (optional)
  • Birthday candles (optional)
  • Fresh flowers or edible glitter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or cooking spray, line bottoms with parchment paper circles, and grease the parchment.
  2. In a large bowl, whisk together cake flour, all-purpose flour, baking powder, and salt. Set aside.
  3. In a stand mixer or large bowl, beat softened butter on medium speed for 2 minutes until smooth and creamy. Gradually add sugar, about ½ cup at a time, beating on medium-high after each addition. Continue beating for 3-4 minutes until light, fluffy, and pale. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each addition (about 30 seconds each). Add vanilla extract and beat until combined.
  5. With mixer on low speed, add about ⅓ of dry ingredients, then half the milk, then another ⅓ of dry ingredients, then remaining milk, then remaining dry ingredients. Mix just until combined after each addition. Do not overmix.
  6. Remove bowl from mixer. Gently fold rainbow sprinkles into batter using a rubber spatula with a few swift, gentle strokes. Do not overmix.
  7. Divide batter evenly between prepared pans. Smooth tops with spatula. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly touched.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely. Remove parchment paper.
  9. While cakes cool, make buttercream: In a clean mixer bowl, beat softened butter on medium speed for 3-4 minutes until pale, fluffy, and almost doubled in volume. Gradually add sifted powdered sugar, about 1 cup at a time, beating on low until incorporated. Add heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat for 2-3 minutes until light, fluffy, and spreadable. Adjust consistency with additional cream or powdered sugar if needed.
  10. Place one cooled cake layer on serving plate. Spread about 1 cup buttercream evenly over top. Place second layer on top, centered. Spread a thin layer of frosting over entire cake (crumb coat). Refrigerate for 15-20 minutes to set.
  11. Apply remaining buttercream to top and sides of cake, creating desired texture. Press extra sprinkles into sides if desired. Add candles, fresh flowers, or edible glitter for decoration.

Notes

Use jimmies (long, rod-shaped sprinkles) instead of nonpareils to prevent color bleeding. Ensure all ingredients are at room temperature for best results. Do not overmix batter to avoid a tough cake. For a crumb coat, refrigerate cake for 15-20 minutes before final frosting. Cake can be made ahead: bake layers up to 2 days in advance, or freeze unfrosted layers for up to 3 months.

Nutrition

Keywords: confetti cake, birthday cake, vanilla buttercream, rainbow sprinkles, homemade cake, kid-friendly, celebration cake

Find it online: https://forkmila.com/kid-approved-confetti-birthday-cake-easy-homemade-vanilla-buttercream/