This is a beautiful and fluffy birthday cake that is perfect for any celebration, from birthdays to baby showers and holidays of all kinds. We use sprinkles (colored noodles) to add color, like confetti in a vanilla cake.
Table of contents
- Why is it considered a birthday cake?
- What was sprinkled on the confetti cake?
- which mold to use
- What kind of icing should I use?
- Can I use this recipe for cupcakes?
- How to save the cake
Why is it considered a birthday cake?
The real reason is closely related to my childhood, because on every birthday, I wanted a “Funfetti” cake. Funfetti is the name of my favorite box cake mix (Pillsbury brand). It’s just a vanilla cake, but sprinkles melt in the mixture when it’s baked, leaving a confetti-like exterior. So I associate birthday cakes with this festive confetti cake.
Now that I’m older and don’t live in a country with the same preparation, I’ve developed a recipe from scratch to make it, adding colorful noodles to my delicious white cake.
What was sprinkled on the confetti cake?
To get the confetti look, it’s important to use big sprinkles in darker shades. Depending on where you live, they’re called sprinkles, colored noodles, sprinkles, jimmys, etc. Light or very small bits of sprinkles or sugar will completely disappear into the batter when baked.
You can choose the color you want or use a traditional color combination.
whih mold to use
This recipe is suitable for a 20cm three-tier cake or a 23-25cm two-tier round cake. Alternatively, you can bake the entire recipe in a 23x33cm rectangular baking dish. For the photos, I made the recipe in a rectangular mold and cut two circles to mount the cake with the edges exposed.
If you plan to remove the cake from the pan and serve it on a large plate, I recommend lining the bottom of the pan with parchment paper. Then, run a sharp knife between the cake and the pan to loosen it before removing from the pan.
What kind of icing should I use?
This birthday cake has a very neutral vanilla flavor, so it really goes with any filling and frosting you like. (Remember, you can also vary the flavor with another flavored extract.)
In the photos for this post, I used my simple cream recipe. Another option is Swiss meringue cream. Or top the cake with chocolate buttercream or cream cheese frosting. Do whatever you want!
Filling options include stewed jam or sauce, custard, lemon curd, chocolate ganache, or any flavor you like. 
Can I use this recipe for cupcakes?
Yes, this white cake recipe makes delicious cupcakes too. Make recipe as directed and line muffin cups with paper cups. Fill each cake pan about ¾ full (do not overfill) and bake at 350°F for about 18 minutes. This recipe makes about 24 standard-sized cupcakes.
How to save the cake
Always cover cake and store in refrigerator for up to 4 days. You can freeze the cake itself wrapped in film for up to 2 months.
I would love to see your creations! Tag me on Instagram or find us on Facebook!
Birthday Cake (Confetti)
equipment
-
2 round molds 20cm
-
mixing bowl
-
Dough mixer
raw material
- 340 G pastry flour or plain flour
- 300 G White sugar
- 4 teaspoon baking powder
- 1 teaspoon fine salt
- 55 G unsalted butter
- 235 G whole milk 1 gram = 1 ml
- 130 G vegetable oil clearer the better
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract Elective
- 4 protein 1 white = 40 grams
- 3 CDA colorful noodles Moderate size and bright colors
Prepare step by step
-
Preheat the oven to 175°C and line the bottom of the mold.In a large bowl (or the bowl of a stand mixer), combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and place in a bowl.
-
Using a dough mixer or a fork, crumble the butter until the mixture is like dry sand and no lumps of butter appear.If you are using a stand mixer, use the paddle for this recipe.
-
Pour in the milk, oil and extract and mix (there will be some lumps, that’s ok).
-
Add the egg whites and beat until the dough is smooth.Add colored noodles and mix until combined.
-
Bake for 25-40 minutes depending on the size of the mold. Prick cake with a toothpick before removing from oven; it should come out clean.Let rest 10 minutes, then run a knife around the edges and invert the cake onto a wire rack to cool completely. (Alternatively, you can leave the cake in the rectangular pan.)
grade
I recommend frosting the cake with Swiss meringue buttercream, Best Cream Cheese Frosting, American Cream (in this recipe), or Chocolate Cream (in this recipe).
To make cupcakes: Follow recipe as directed and line muffin cups with paper cups. Fill each cake pan about ¾ full (do not overfill) and bake at 350°F for about 18 minutes. This recipe makes about 24 standard-sized cupcakes.
