My family loves cake. For a special occasion, add some sprinkles to the batter and, voila, a white cake is transformed into a Festive Confetti Layer Cake!
Festive Confetti Layer Cake
This festive Confetti Layer Cake is the epitome of a celebratory dessert. With rainbow sprinkles in the batter and donning the frosting, this stacked layer cake shouts “PARTY!” Each component of this exquisite cake was noteworthy.
From the dense delicious vanilla layers spiked with sprinkles to the vanilla syrup which ensured the cake stayed moist to the irresistible vanilla malt buttercream. I was especially partial to this icing which will be used to frost many cakes to come. The family totally ignored my other baked goods and ate and ate until this cake disappeared. I have a feeling I’ll be making it again for family birthdays!
Cake Magic! is a new, innovative cake cookbook by Caroline Wright with over 100 mix and match recipes. Highly visual, you’ll love flipping through the pages to decide which cake you’ll want to bake up first. It’s not an easy decision, I know! Included are cake recipes, flavoring syrup recipes, frosting recipes as well as ideas for garnishes.
Suggestions are made for creating everyday magic with over 100 combinations. My confetti cake, for example, was made from the Vanilla Cake with the addition of rainbow sprinkles, Vanilla Syrup, AND Malted Vanilla Frosting! The result was one outstanding, irresistible cake. I got carried away sampling the dreamy frosting, and my tiny sliver to taste test after dinner became about 12 slivers! My family was just as enamored.
They’ve already requested the Best Blackout Cake and the Chocolate Chip Cookie Cake, while I’m partial to the Caramel Apple Cake and Coconut Cloud Cake. There are also adjustments noted for baking times if you’d prefer to bake a Bundt cake, 9 x 13-inch cake or cupcakes. Also, note that each recipe starts with a 5-ingredient homemade cake mix. Scroll down to the bottom of this post for your chance to win a copy of this terrific cookbook!
More Celebratory Cakes You’ll Love:
- Yellow Butter Cake with Fudgy Chocolate Icing from That Skinny Chick Can Bake
- Mini Funfetti Cheesecakes from Homemade in the Kitchen
- Lemon Layer Cake from That Skinny Chick Can Bake
- Sprinkle Sugar Cookies from The View from Great Island
- Chocolate Layer Cake filled with White Chocolate Ganache from That Skinny Chick Can Bake
A terrific interview with author Caroline Wright for more insights on her cookbook.
For the Cake Magic Cake Mix:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
For turning it into Confetti Cake:
- Unsalted butter, at room temperature, for greasing the pans
- All-purpose flour, for dusting the pans
- 4 cups dry Cake Magic! Cake Mix, whisked well before measuring
- 3/4 cup full-fat plain yogurt (preferably not Greek yogurt)
- 1 cup unsalted butter, melted and cooled, or 1 cup vegetable oil
- 3/4 cup water
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1/2 cup rainbow sprinkles
For the Vanilla Syrup:
- 1/2 cup sugar
- 1/2 cup water
- Pinch of salt
- 1 tablespoon pure vanilla extract
For the Malted Vanilla Frosting:
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 3/4 cup malted milk powder
- Pinch of salt
- 4 cups (one 16-ounce box) confectioners' sugar
- 2 tablespoons pure vanilla extract
- Preheat oven to 350°. Butter the bottom and sides of two 8-inch, round cake pans. Dust with flour to coat, then invert and tap out any excess. (If making cupcakes, use liners instead of greasing and coating the tins.)
- Place all of the dry cake mix ingredients in a large bowl and whisk together well to combine.
- Stir in the yogurt, butter, water, vanilla, and eggs until moistened and no lumps remain (be careful not to overmix). Stir ½ cup rainbow sprinkles into the batter. Divide the batter between the prepared pans.
- Bake until the layers are domed and golden brown, and a few moist crumbs cling to a skewer inserted in the center of the cake, 35 to 40 minutes (40 to 50 minutes for a Bundt, 25 to 30 minutes for a 13 by 9-inch cake, and 20 to 25 minutes for cupcakes).
- While the cake is baking, prepare the syrup. Combine the sugar, water, and salt in a small saucepan, bring to a boil over medium-high heat and boil for about 5 minutes. Stir to dissolve the sugar, then stir in the vanilla and remove from the heat. Pour syrup over the cake when it’s warm or let it stand, covered, until it reaches room temperature.
- After removing the cake layers from the oven, pierce them (still in the pans) at 1-inch intervals with a skewer or paring knife. Pour or brush the syrup over the layers, dividing it evenly. Set the layers aside, in the pans, on a wire rack to cool completely. (The syrup will soak into the cakes.)
- When the cakes are cool and no longer wet to the touch, 1 to 2 hours, make the frosting: Combine the butter, malted milk powder, salt and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes.
- Run a knife, or an offset spatula, around the edge of one of the cake layers to loosen it. (Turn the layers out of their pans 1 by 1, as you frost them.) Place the layer on a cake plate with strips of waxed, or parchment, paper underneath; these will catch any drips and keep your cake plate clean. Spread the layer with about a third of the frosting on top.
- Frost the rest. Run a knife, or an offset spatula, around the edge of the remaining cake layer. Invert it onto the frosted layer. Frost the sides and top of the cake with the remaining frosting.
Reprinted with permission from Workman Publishing.