I’ve been on a total baking kick lately, and I’m loving it. I’m definitely a beginner baker but I’m excited to learn more as I go along. I’ve been obsessed with all things baking and have been researching everything from different types of sugars to ingredient substitutions.
I’ve seen many different variations of gorgeous Confetti Cakes on various blogs & sites and I knew I had to make my own asap. My grandpa’s birthday party was yesterday and I decided to make him a confetti cake! I’ve never attempted to bake a homemade confetti cake before, only Duncan Hines box brands (which are actually really good!), so I was pretty excited. I searched through a lot of different recipes and read a lot of reviews and with the help of my mom, I put together my own version of the eye-catching confetti cake. Not without some trials and tribulations though!
1. Firstly – I didn’t have enough sprinkles! I don’t know what I was thinking but it was too late to run to a store so I ended up just using some red, white and green Christmas jimmy sprinkles which worked out fine! I didn’t use a lot as to not overpower the other colours but I think the red and green actually made the cake look a tad ‘manlier‘ which is good since it was for my grandpa.
2. The icing was a major problem.
At first I decided to use a typical vanilla buttercream frosting, so I whipped it up and I was shocked. It was the sweetest tasting buttercream I’ve ever tasted. Like sickingly sweet. Almost like bad grocery-store-bakery sweet. It was also extremely thick.. (I will post the recipe below) so I decided to wing-it last minute and make my own whipped cream frosting instead. I’ve made simple vanilla whipped cream frostings before (strawberry pies) and I’ve always found that whipped cream tastes way better than any kind of buttercream or cream cheese icings. I can’t stand overly sweet, fake tasting icings.
Since I had SO much of the buttercream icing leftover from the first batch, (and I hate wasting things) I decided to use a small, small amount of the buttercream for the icing in between the two layers. It tasted fine in between the layers but next time I make this cake I won’t be making the buttercream at all. Just the vanilla whipped cream!
The cake turned out super moist and delicious. It kinda reminded me of all the best parts of a Christmas sugar cookie (but in a cake) and who wouldn’t want that?! 😉
My grandparents both loved it and my brother (who is not a big sweets person at all..) even had seconds! My grandma has already requested that I make this cake again for her birthday (which is not until December).
Double Layer Confetti Cake + Frosting Ingredients and Directions:
3 1/3 cup all-purpose flour (420 grams)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, melted
1 1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup no-fat plain yogurt
1 1/2 cup milk
2 tablespoon vanilla extract
1 1/3 cup sprinkles – Jimmies work best. Don’t use nonpareils (the round sprinkles), as the colours tend to run/spread.
Perfect Vanilla Whipped Cream Frosting:
4 cups heavy cream
2 1/2 teaspoon icing sugar (or however much you prefer. taste as you go along)
1 tsp vanilla
Buttercream Frosting: (thumbs down! not making this again)
2 cups unsalted butter
6 cups confectioners sugar (way too much icing sugar!)
1/2 cup heavy cream
5 teaspoons vanilla extract
1. Preheat oven to 350F. Grease or spray two 9-inch round baking pans and set them aside.
2. In a medium bowl whisk together flour, baking powder and salt. Set aside.
In a small microwave-safe bowl, melt butter in the microwave for about a minute or until butter is melted. Transfer the butter to a larger bowl, and whisk in the sugars with the butter. Mix well, making sure all the brown sugar lumps are gone. You’ll know it’s ready when the mixture becomes thick and harder to stir. Whisk in eggs, yogurt, milk and vanilla extract until combined. Slowly mix in the dry ingredients until no lumps remain. Slowly fold in sprinkles. Be careful not to overmix so the sprinkles don’t bleed their colour!
3. Pour batter into prepared cake pans. Bake for 35-38 minutes. Oven temperatures vary so start checking around 25 minutes! Cakes are ready when toothpick inserted in the center comes out clean. Allow to cool.
For the Whipped Cream Frosting:
4. In a medium bowl, whisk heavy cream with electric mixer on high speed for 3-5 minutes or until fluffy. Add icing sugar and vanilla and mix until combined.
Until next time,