Layered Confetti Celebration Cake Recipes

TRIPLE LAYERED CONFETTI CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans. Line the pans with parchment paper, then butter the parchment. Dust with flour, tapping out the excess.
• Whisk together the all-purpose and cake flours, baking powder and salt in a medium bowl. In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the egg whites 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour. Beat until just incorporated. Fold in the sprinkles.
• Divide the batter evenly among the pans and bake the cakes until golden at the edges and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to wire racks and cool 15 minutes. Turn the cakes out of the pans and return to the racks to cool completely.
• For the frosting: While the cake layers are cooling, whisk together the sugar and egg whites in a heatproof mixing bowl set over (not inside) a pan of simmering water. Whisk until the mixture is warm and the sugar is dissolved (it should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Transfer to the bowl of a stand mixer fitted with a whisk attachment.
• Whisk the egg white mixture on medium speed for 5 minutes. Increase the speed to medium high and whisk the meringue until stiff, glossy peaks form and the bottom of the mixing bowl is cool to the touch, about 7 minutes.
• Reduce the speed to medium low. Add the butter a few tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all of the butter has been added, simply increase the speed to medium high and beat until smooth again.) Add the vanilla and salt and continue beating until the frosting is smooth and fluffy, 3 to 5 minutes.
• Trim the tops of the cooled cake layers with a knife so they are flat. Place the bottom layer on a cake stand or platter and spread evenly with about 1 cup of the frosting. Place the second layer on top of the first. Spread evenly with about 1 cup frosting. Place the remaining layer on top of the second layer. Spread the remaining frosting over the top and sides of the cake, using an offset spatula to create large swirls. Decorate with sprinkles as desired.

LAYERED CONFETTI CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of 2 (9-inch) round cake pans with baking spray with flour.
• In large bowl, beat cake mix, oil and eggs with electric mixer on medium speed until combined. Gently fold in 1/2 cup decors. Divide batter evenly between pans.
• Bake 20 to 25 minutes or until cake springs back when touched lightly in center. Remove from oven to cooling racks; cool in pans 5 minutes. Turn cakes out of pans onto cooling racks; cool completely, about 45 minutes.
• Meanwhile, in medium bowl, stir together 1 container frosting and 1/3 cup decors.
• When cakes are cool, level cakes with large serrated knife. Place 1 cake layer on serving plate or cake stand. Top with thin layer of frosting. Place second cake layer on top. Use remaining frosting to cover sides and top of cake.
• Cut graham crackers into pieces with large knife; place randomly on sides of cake.
• Transfer 1/2 container (2/3 cup) frosting to decorating bag fitted with large star tip. Pipe 12 rosettes around top edge of cake.
• Use small round cookie cutter to cut 12 rounds from remaining graham crackers. Place additional decors in small bowl; place remaining frosting in separate small bowl. Dunk each cracker round in frosting then dip into decors. Insert each dipped cracker upright into 1 rosette on top of cake.
• Sprinkle top of cake with additional decors. Store cake loosely covered at room temperature.

CONFETTI BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. 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 pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes., To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

CONFETTI CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8-inch or 9-inch round cake pans (do not spray with cooking spray).
• Make cake batter as directed on box. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
• Bake as directed on box for 8-inch or 9-inch rounds. 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. Store loosely covered.

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.

LAYERED CONFETTI CAKE IN A JAR

Steps:

• Cut the cupcakes in half horizontally. Transfer the vanilla frosting to a piping bag fitted with a large star tip. Pipe approximately 2 tablespoons frosting into each of four 8-ounce mason jars. Drop a cupcake bottom into each jar and press down slightly. Top with 2 more tablespoons frosting each. Cover each frosting mound with 1 tablespoon confetti sprinkles, making sure to sprinkle them to the edges so they are visible on the outside of the jar. Top with the top halves of the cupcakes; press down slightly. Pipe approximately 1/3 to 1/2 cup frosting on top of each cupcake in a large swirl. Cover each swirl with 1 tablespoon confetti sprinkles. Serve immediately.