Super Simple Three-Tiered Confetti Cake with Fluffy White Icing
Confession: I love cooking, but baking wasn’t something that came naturally to me. However, this three-tiered confetti cake is surprisingly simple to make and incredibly impressive to serve. The soft, moist layers are speckled with colorful sprinkles and enveloped in fluffy white icing. Perfect for celebrations, this cake is accessible even for those with moderate baking experience.
Difficulty Level: Intermediate
Serves: 12-15
Ingredients:
For the Cake:
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, room temperature
2 tsp vanilla extract
1 1/2 cups buttermilk, room temperature
1/2 cup rainbow sprinkles
For the Fluffy White Icing:
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 tsp vanilla extract
3-4 tbsp heavy cream
For Decoration:
Additional rainbow sprinkles
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
Gradually mix in the flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Gently fold in the sprinkles.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
To make the icing, beat butter until creamy. Gradually add powdered sugar, vanilla, and enough cream to achieve a spreadable consistency.
Place one cake layer on a serving plate. Spread icing on top. Repeat with the second and third layers.
Frost the outside of the cake with the remaining icing. Decorate with additional sprinkles.
Serve and enjoy!