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Perfect Moist Confetti Birthday Cake Recipe with Silky Swiss Meringue Frosting

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A soft, moist confetti birthday cake bursting with colorful sprinkles inside and topped with a light, silky Swiss meringue frosting that offers a delicate, playful sparkle.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (2 g) baking soda
  • ½ teaspoon (3 g) salt
  • ¾ cup (170 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 1 cup (240 ml) whole milk
  • ½ cup (80 g) rainbow sprinkles
  • 5 large egg whites (about 150 g)
  • 1 cup (200 g) granulated sugar
  • 1 ¼ cups (285 g) unsalted butter, cold and cubed
  • 2 teaspoons (10 ml) vanilla extract
  • Pinch of salt
  • Optional: 1 tablespoon rainbow sprinkles folded into frosting

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. Line bottoms with parchment paper.
  2. Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. Beat softened butter and granulated sugar in a large bowl until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Add dry ingredients in three parts, alternating with milk, starting and ending with flour. Mix gently until just combined.
  6. Gently fold in rainbow sprinkles with a rubber spatula, being careful not to overmix.
  7. Divide batter evenly between prepared pans and smooth tops. Bake for 28-32 minutes or until a toothpick inserted near center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. For frosting, combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C), about 5 minutes.
  10. Transfer bowl to stand mixer and beat on high speed until stiff, glossy peaks form and bowl is no longer warm, about 10 minutes.
  11. With mixer on medium speed, gradually add cold cubed butter. Beat until smooth and silky. If frosting curdles, keep beating until it comes back.
  12. Beat in vanilla extract and pinch of salt. Fold in optional sprinkles for extra sparkle.
  13. Assemble cake by placing one layer on serving plate. Spread frosting generously on top. Add second layer and frost top and sides evenly. Smooth with offset spatula or pipe as desired.
  14. If frosting is too soft, chill for 10-15 minutes and whip again before frosting.

Notes

Use room temperature eggs for better blending. Gently fold in sprinkles to avoid color bleeding. Heat egg whites and sugar to 160°F for safe Swiss meringue. If frosting curdles, keep beating or place bowl over warm water to smooth. Chill frosting if too soft before frosting cake. Use high-quality non-melting sprinkles for best color retention.

Nutrition

Keywords: confetti cake, birthday cake, Swiss meringue frosting, moist cake, sprinkles, celebration cake, easy cake recipe

Find it online: https://freshforkful.com/perfect-moist-confetti-birthday-cake-recipe-with-silky-swiss-meringue-frosting/