Confetti Party Cake Recipes

FLUFFY CONFETTI BIRTHDAY CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
• Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
• Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
• For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
• To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
• The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

CONFETTI PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and side of 9-inch round cake pan, or spray with baking spray with flour. Place paper baking cup in each of 12 regular-size muffin cups.
• Make cake batter as directed on box. Pour half of batter in round pan; spoon remaining batter into muffin cups. Bake as directed on box. Cool completely, about 1 hour.
• In small bowl, place 1 tablespoon of the frosting; stir in 1 drop yellow food color. In another small bowl, place 1/4 cup frosting; stir in 2 drops red food color. In third small bowl, place 1/2 cup frosting; stir in 4 drops blue food color.
• On serving plate, place cake layer with rounded side down. Frost top and side with white frosting. Frost 7 cupcakes with blue frosting, 4 cupcakes with pink frosting and 1 cupcake with yellow frosting. Place 1 blue cupcake on center of white frosted cake. Place remaining blue cupcakes, sides touching, in circle around center cupcake. Place 2 rows of 2 pink cupcakes on top center of blue cupcakes. Place yellow cupcake on top center. Sprinkle with candy sprinkles. Store loosely covered.

HOMEMADE CONFETTI CAKE

Steps:

• Preheat oven to 325°. Grease a 13x9-in. baking dish. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add cream, vanilla and food coloring. Beat until light and fluffy, 5-7 minutes. Frost top of cake with frosting, and, if desired, top with additional sprinkles.

CONFETTI CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of two 8-inch round cake pans with shortening or cooking spray. Make cake batter as directed on box. Pour into pans.
• Bake as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• On serving plate, place 1 cake, rounded side down. Spread with frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting. Arrange sprinkles over top of cake. Place candle in top center of cake.

CONFETTI CAKE WITH VANILLA FROSTING

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
• In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
• Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.

CONFETTI CELEBRATION CAKE

Steps:

• Heat oven to 350°F Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
• Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
• Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake.
• High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes.