# What You Need:
→ Confetti Cake
01 - All-purpose flour — 2 1/2 cups
02 - Baking powder — 2 1/2 teaspoons
03 - Salt — 1/2 teaspoon
04 - Unsalted butter, room temperature — 3/4 cup (1 1/2 sticks)
05 - Granulated sugar — 1 3/4 cups
06 - Large eggs, room temperature — 4
07 - Vanilla extract — 1 tablespoon
08 - Whole milk, room temperature — 1 cup
09 - Rainbow sprinkles (jimmies-style) — 1/2 cup
→ Champagne Frosting
10 - Unsalted butter, room temperature — 1 cup (2 sticks)
11 - Powdered sugar, sifted — 4 cups
12 - Champagne or sparkling wine, room temperature — 1/4 cup
13 - Vanilla extract — 1/2 teaspoon
14 - Salt — pinch
→ Decoration
15 - Additional rainbow sprinkles — as needed
16 - Edible glitter or sugar pearls — optional, as desired
# How to Make It:
01 - Preheat oven to 350°F. Grease two 9-inch round pans, line the bottoms with parchment, and lightly flour the sides or spray with baking spray.
02 - Whisk together the flour, baking powder and salt in a medium bowl until homogenous; set aside.
03 - In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the unsalted butter and granulated sugar on medium-high until pale and aerated, approximately 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract until fully combined.
05 - With the mixer on low, add the dry mixture in three additions, alternating with the milk, beginning and ending with the flour mixture; mix just until incorporated to avoid overworking the batter.
06 - Gently fold the rainbow sprinkles into the batter with a rubber spatula until evenly distributed; avoid prolonged mixing to prevent color bleeding.
07 - Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula for an even rise.
08 - Bake for 28–32 minutes, rotating halfway, until a toothpick inserted into the center comes out clean. Cool the cakes in their pans for 10 minutes, then unmold and transfer to a rack to cool completely.
09 - Beat the butter until creamy, then gradually add the sifted powdered sugar one cup at a time on low speed. Add the champagne, vanilla and a pinch of salt, then increase speed and beat until light and fluffy, about 3–4 minutes.
10 - Place one cooled layer on a serving plate or cake board, spread an even layer of frosting, set the second layer on top and crumb-coat the whole cake. Chill briefly if needed to set the crumb coat.
11 - Apply a final smooth layer of frosting to the top and sides, then decorate with additional sprinkles and optional edible glitter or sugar pearls.
