How to Make the Best Birthday Cake Recipe!! With Confetti Cake & Vanilla Buttercream!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a lower-calorie sweetener, while brown sugar is often cheaper.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

In a large bowl, place 1 cup of softened butter.

Add 1 and 1/2 cups of white granulated sugar and cream together using a mixer.

Add 1 teaspoon of vanilla extract, 4 large eggs, and 1 cup of milk to the creamed mixture and mix with a hand mixer.

In a separate bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 4 teaspoons of baking powder.

Add the dry ingredients to the wet mixture and whisk until just combined, being careful not to overmix.

Add a couple tablespoons of rainbow sprinkles and gently mix them into the batter.

Preheat the oven to 350°F and line three 8-inch cake pans with parchment paper.

Weigh the batter into the prepared cake pans for even layers.

Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the sugar crystal garnish by combining 1 cup of white granulated sugar and 1/2 cup of water in a small saucepan.

Cook the sugar syrup over medium heat until melted and caramelized to a rich amber color, then pour onto a parchment-lined baking sheet and let it cool for about 20 minutes.

For the buttercream, use 4 sticks (2 cups) of softened unsalted butter, mixing on high speed for about 5 minutes until light and fluffy.

Add 1 teaspoon of vanilla extract and a pinch of salt to the butter, then gradually add 4 to 6 cups of confectioner sugar, whisking after each addition.

Set aside some frosting to color pink with food coloring.

Once the cakes are completely cool, level off the tops if needed, and add frosting between the layers.

Stack the cake layers and frost the top and sides of the cake with the remaining frosting.

Transfer the cake onto a tray set upside down and place it on a cardboard to catch extra sprinkles.

Pour sprinkles into a bowl and gently tap them into the frosting while it’s still soft.

For the chocolate ganache, measure out 1 cup of white chocolate chips and add 1/3 cup of heavy cream, heating in the microwave until smooth and melted.

Add white food coloring to the ganache for vibrancy, then mix in blue food coloring.

Pour the ganache over the top and down the sides of the cake.

Use reserved pink frosting in a pastry bag with a Teco tip number 4FT to decorate the cake.

Break the cooled sugar crystal into smaller pieces and sprinkle over the cake.

Use a food brush dipped in gold powder to give a shimmery finish to the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens