Elevate the basic confetti cake with this recipe.
There’s something undeniably magical about a confetti cake. Maybe it’s the rainbow sprinkles, the soft pastel colors, or the way it instantly transports you back to childhood birthday parties filled with balloons, laughter, and frosting-covered fingers. Whatever the reason, one thing is certain: confetti cake has never gone out of style.
In the hands of the cake queen, Courtney Rich this nostalgic treat becomes so much more than a party staple. It’s elevated, refined, and—dare we say—iconic.
At its core, a confetti cake is all about joy. Speckled with colorful sprinkles that melt into the batter as it bakes, each slice feels like a celebration. But Courtney’s version takes it to the next level. Her cake boasts a tender, buttery crumb that’s light yet rich, thanks to her meticulous attention to technique and ingredients.
Courtney’s Secrets to Confetti Cake Success
If you’ve ever tried to recreate a bakery-style cake at home and ended up with something dense or dry, you’re not alone. Courtney’s got your back. Here are a few of her top tips for baking the perfect confetti cake:
- Room Temperature Ingredients: This is non-negotiable. Cold butter or eggs can cause the batter to curdle or mix unevenly.
- Use Cake Flour: It has a lower protein content than all-purpose flour, which means a softer, fluffier texture.
- Don’t Overmix: Once you add the flour, mix just until combined. Overworking the batter activates the gluten, leading to a dense, gummy cake.
- Use the Right Pans: Not all pans are created equal. Courtney recommends light-colored metal pans for even baking.
- Know Your Oven: Every oven has its quirks. Use an oven thermometer to make sure yours is accurate, and rotate your pans halfway through baking.
- Don’t Overbake: This is the fastest way to dry out your cake. Start checking for doneness a few minutes before the recipe says it’ll be done.
Confetti Birthday Cake
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
INGREDIENTS
For the Cake
- 1 cup (226 g) unsalted butter room temperature
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (72.6 g) vegetable oil
- 3 large whole eggs room temperature
- 3 large egg whites room temperature
- 1/4 cup (60 g) sour cream room temperature
- 3 cups (345 g) cake flour
- 1 tablespoon (14 g) baking powder
- 1 teaspoon (6 g) salt
- 1 cup (240 g) buttermilk room temperature
- 1 tablespoon (12 g) vanilla extract
- 1/4 cup (40g) rainbow sprinkles
For the Buttercream
- 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
- 6 cups (750 g) powdered sugar measured then sifted
- 4 tablespoons (57.75 g) heavy whipping cream
- 2 teaspoons (8.4 g) clear vanilla extract
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
METHOD
For the Cake
- Preheat the oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.
- In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 5 minutes.
- Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don’t stress.
- Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.
- Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sprinkles.
- Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 23 to 28 minutes, until toothpick comes out with just a few moist crumbs on it.
- Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.
- When cakes are completely cooled, I like to wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until I’m ready to frost. The cake will be easier to work with if it’s cooled a bit. If I’m making the cake a day or two before I actually need to frost it, I put it in the freezer to ensure freshness. If I’m frosting same-day, I’ll just put it in the refrigerator to chill until needed.
For the Buttercream
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes. This will soften the butter without it having to be warm.
- With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
- With mixer on medium speed, add whipping cream, vanilla and salt.
- Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.
- Before spreading on your cake, spend a couple minutes mixing the buttercream by hand with a wooden spoon to push out the air pockets.
ASSEMBLY
- Place the first cake layer, top side up. Add about 3/4 to 1 cup of frosting. Spread over the cake layer as evenly as possible. Make sure to get eye level with the cake to ensure the frosting is spread evenly over the cake.
- Repeat this step until you get to the final cake layer, which you will lay top side down.
- Apply a thin coat of buttercream around the entire cake to lock in the crumbs. Freeze for about 10 minutes.
- After the crumb coat is set, continue frosting and decorating the cake.
Find the full post on Courtney’s site, here.
Find more cake from Courtney on Instagram, @cakebycourtney, or at cakebycourtney.com.
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