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Best Ever Confetti Birthday Cake with Easy Cream Cheese Frosting

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This confetti birthday cake is moist, tender, and studded with rainbow sprinkles that stay perfectly suspended in the batter. Topped with a tangy cream cheese frosting that pipes beautifully, it’s the ultimate celebration cake that tastes like home.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, spooned and leveled
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • ¼ cup (60ml) vegetable oil (canola or grapeseed)
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (85g) rainbow sprinkles (jimmies), plus more for decorating
  • 8 oz (226g) full-fat block cream cheese, softened
  • ½ cup (113g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 1 ½ teaspoons pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 2–3 tablespoons heavy cream (if needed for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment paper, grease parchment, dust with flour, and tap out excess.
  2. In a small bowl, toss ½ cup rainbow jimmies with 1 tablespoon of the measured flour until coated. Set aside.
  3. In a medium bowl, whisk together 2 ½ cups flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  4. In a large bowl or stand mixer with paddle attachment, beat ½ cup softened butter and 1 ¾ cups sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  5. With mixer on low, drizzle in ¼ cup vegetable oil. Add eggs one at a time, beating well after each addition.
  6. With mixer on low, add dry ingredients and buttermilk alternately: one-third flour, half buttermilk, another third flour, remaining buttermilk, then last of flour. Mix just until combined after each addition.
  7. Stir in 2 teaspoons vanilla extract. Remove bowl from mixer and gently fold in floured sprinkles with a rubber spatula using 10-12 strokes.
  8. Divide batter evenly between prepared pans (about 550g each). Smooth tops. Bake 28-32 minutes until toothpick inserted in center comes out clean or with moist crumbs. Tops should be golden and spring back when pressed.
  9. Cool cakes in pans on wire rack for 10 minutes. Run knife around edges, invert onto rack, peel off parchment, and cool completely (1-2 hours).
  10. For frosting: Beat 8 oz softened cream cheese and ½ cup softened butter on medium speed until smooth and creamy, about 2 minutes. Scrape bowl well.
  11. With mixer on low, add sifted powdered sugar 1 cup at a time, mixing after each addition. Add 1 ½ teaspoons vanilla and pinch of salt. Beat on medium-high 2-3 minutes until light and fluffy. If too thick, add heavy cream 1 tablespoon at a time.
  12. Place one cake layer on serving plate. Spread about ¾ cup frosting evenly on top. Place second layer on top, flat side up. Apply thin crumb coat and refrigerate 15 minutes.
  13. Apply remaining frosting to top and sides. Make swirls on top. Add extra sprinkles if desired.

Notes

Use jimmies, not nonpareils, to prevent color bleeding. Room temperature ingredients are crucial for proper texture. Toss sprinkles in flour to prevent sinking. Cool cake completely before frosting. For best flavor, make cake a day ahead.

Nutrition

Keywords: confetti cake, birthday cake, cream cheese frosting, sprinkle cake, homemade cake, celebration cake

Find it online: https://leilameals.com/best-ever-confetti-birthday-cake-with-easy-cream-cheese-frosting/