# Needed Ingredients:
→ Confetti cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, room temperature
09 - 1/2 cup rainbow jimmies-style sprinkles
→ Champagne frosting
10 - 1 cup unsalted butter, room temperature
11 - 4 cups powdered sugar, sifted
12 - 1/4 cup champagne or sparkling wine, room temperature (or substitute non-alcoholic sparkling juice)
13 - 1/2 teaspoon vanilla extract
14 - Pinch of fine salt
→ Decoration
15 - Extra rainbow sprinkles for garnish
16 - Edible glitter or sugar pearls (optional)
# Steps:
01 - Preheat oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment, and lightly flour the sides or grease thoroughly.
02 - Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until evenly distributed; set aside.
03 - In a stand mixer fitted with the paddle (or using an electric hand mixer), beat the unsalted butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing well after each addition, then beat in the vanilla until combined and smooth.
05 - With the mixer on low, add the flour mixture to the butter mixture in three additions, alternating with the milk and beginning and ending with the flour; mix just until combined.
06 - Using a rubber spatula, gently fold the rainbow sprinkles into the batter until evenly distributed; avoid overmixing to prevent color bleed.
07 - Divide the batter evenly between the prepared pans and smooth the tops. Bake at 350°F for 28–32 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks and cool completely before assembling.
09 - Beat the butter until creamy. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low. Add the champagne, vanilla and a pinch of salt, then increase speed and beat until the frosting is light and fluffy, about 3–4 minutes. If the frosting is too loose, add a little more powdered sugar; if too firm, add a teaspoon of liquid.
10 - Place one cake layer on the serving plate. Spread an even layer of frosting across the top, set the second layer on top, then frost the top and sides with a thin crumb coat followed by a final smooth layer of buttercream.
11 - Decorate the frosted cake with additional rainbow sprinkles and optional edible glitter or sugar pearls. Refrigerate briefly to set the frosting if needed before serving.
