My younger son turned 5 last week and I wanted to make a cake for him that not only looks good but is also a hit with the kids – especially, 5-year-olds.
It didn’t take me long to decide on a cake that’s covered with Confetti or Sprinkles. Nothing makes a kid squeal with joy looking at a cake covered with nothing but colorful confetti. So here is my kid’s Birthday Confetti Cake.
it’s THE Birthday Cake for kids. Period. And, I wanted to keep it simple. By Simple, I meant –
- Two white sponge layers sandwiched with heavy frosting
- Semi-home made (used store-bought frosting)
- Confetti all over (to hide my amazing frosting skills)
I kept it semi-home made by using the store-bought frosting. Pillsbury Sprinkle Frosting to be precise. I baked the sponge cakes from scratch. The frosting was kind of messy and it’s no surprise. The sprinkles were a life saver. They not only hid the imperfect frosting but also made the cake so awesome.
My son stayed up late into the night – waiting patiently, the sponges to cool down so that, he can frost them with me. His most favorite part was to cover the cake (and his mouth) with sprinkles. So, let’s give some credit to the kiddo here! The 5-year old who helped his mom with his own Birthday Cake. How cool is that!
If you are the kind of mom that likes to make their kid’s birthday cakes, this is such a great choice! It’s super easy AND super cute. I mean…who doesn’t love confetti, right?!
- 2 1/4 cups cake flour
- 1 cup room temperature milk
- 6 egg whites
- 1 TSP vanilla extract
- 1 and 1/2 cups sugar
- 4 TSP baking powder
- 1 TSP salt
- 1 1/2 sticks softened unsalted butter
- I used vanilla frosting from Pillsbury
- 1 small box of confetti
If you are not time crunched, make your Vanilla Frosting at home. See the method below:
- 3 cups powdered sugar
- 1/3 cup softened butter
- 1 TSP vanilla essence
- 1 to 2 TBSP milk
In a medium bowl, mix powdered sugar and butter. Stir in vanilla and 1 tablespoon of the milk. If it’s too thick then add 1 more TBSP of milk.
- Heat oven to 350 degrees F.
- Prepare two 9-inch cake pans by buttering and dusting with flour.
- Mix milk, egg whites, and vanilla extract until blended.
- Mix cake flour, sugar, baking powder, and salt in a bowl. (you can mix with your hands or, use an electric mixer)
- Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
- Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
- Pour batter evenly between two prepared cake pans.
- Bake until a toothpick inserted in the center comes out clean, 27 to 30 minutes.
- Allow cake to cool to room temperature.
- Once cakes are cool, place one layer on a cake stand and spread 1 cup of frosting on the cake.
- Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer.
- Use the remaining frosting to frost the rest of the cake.
- Gently press confetti into buttercream by using your hands. It’s ok! our hands are going to get dirty and sticky but its worth it. Once the entire cake is covered, remove the parchment.
- Place the cake in the refrigerator for 2 hours.
NOTE: Slightly adapted from http://www.epicurious.com
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