Confetti Cake

Confetti cake always makes me smile when I see those colorful sprinkles scattered throughout the fluffy white cake. This homemade version takes the classic funfetti idea but we make it extra special with layers of fondant and buttercream. You know how store-bought versions can taste artificial, but this recipe changes all that completely.

I discovered that using real vanilla and quality sprinkles makes such a huge difference, so we’re going to use the best ingredients here. It has become the cake I make for every celebration because everyone loves it, from kids to adults. Also, the best part is that it looks incredibly professional but it’s actually quite simple to make at home.

WHY THIS RECIPE WORKS

This recipe creates the perfect confetti cake because we use room temperature ingredients that blend smoothly together. I always make sure my butter and milk are at the right temperature, as this helps create that light, fluffy texture we want. The combination of buttercream and fondant gives you both taste and beauty – the buttercream adds moisture while the fondant creates that smooth, professional finish.

We use a basic chocolate cake as the base, but you could easily swap it for vanilla if you prefer. The key is in the layering technique, which ensures every bite has the perfect balance of cake, frosting, and decorative elements.

INGREDIENTS FOR THE BEST FUNFETTI CAKE

For the Buttercream:

• 250g butter, at room temperature
• 3 cups icing sugar, sifted, plus extra for dusting
• 2 tablespoons milk, at room temperature

For the Cake Assembly:

• 2 round chocolate cakes (one 20cm and one 15cm)
• 1kg white fondant icing
• 190g packet of 100’s & 1000’s (rainbow sprinkles)
• 45g packet of polka-dot sprinkles

HOW TO MAKE CONFETTI CAKE FROM SCRATCH

1. Make the Buttercream: Beat the butter with an electric mixer until it becomes pale and fluffy. This usually takes about 3-4 minutes, but it’s worth the time. Gradually add half the icing sugar, beating well after each addition. Then add the milk slowly, followed by the remaining icing sugar. Beat until you have a smooth, spreadable consistency.
2. Prepare the First Layer: Place your 20cm cake on a serving platter or cake board. Using a spatula, spread a thin layer of buttercream over the top and sides. This is called a crumb coat, and it helps the fondant stick perfectly.
3. Apply the Fondant: Dust your work surface with icing sugar, then roll out about half the fondant to 3mm thickness. It should be large enough to cover the entire cake. Carefully lift the fondant and drape it over the cake. Use your hands to smooth it down, working from the top to the sides. Trim any excess at the base with a sharp knife.
4. Prepare the Second Layer: Spread the remaining buttercream over the 15cm cake. Roll out the rest of the fondant and cover this cake the same way. Then carefully place it on top of the larger cake to create a two-tier effect.
5. Decorate: Fill a cocktail glass with 100’s & 1000’s and place it on top as a fun decoration. Press the remaining sprinkles onto one side of the cake for a cascading effect.

EXPERT BAKING TIPS FOR HOMEMADE FUNFETTI CAKE

I’ve learned that patience is key when working with fondant – if it tears, just knead it back together and try again. Always keep your hands slightly dusted with icing sugar to prevent sticking. When rolling fondant, rotate it frequently so it doesn’t stick to the surface. If you notice air bubbles under the fondant, use a pin to gently prick them and smooth the area. Also, make sure your cakes are completely cool before decorating, or the buttercream will melt. Work quickly but carefully with the fondant, as it can dry out if left exposed too long.

TOPPING IDEAS

Besides the cocktail glass filled with sprinkles, you can get creative with your decorations. I sometimes use edible glitter for extra sparkle, or arrange candy pearls in patterns. Fresh berries add a nice color contrast, but add them just before serving. You could pipe additional buttercream rosettes around the base, or use letter candles to spell out a message. Macarons placed around the top tier look elegant, and chocolate shards add height and drama.

Best Served With

This cake pairs beautifully with vanilla ice cream or fresh whipped cream. I like serving it with a berry compote to cut through the sweetness. Hot beverages like coffee or tea balance the sugar perfectly. For kids’ parties, serve with cold milk or hot chocolate. A glass of champagne makes it feel extra special for adult celebrations.

STORING AND FREEZING

Store the decorated cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, you can refrigerate it, but bring it to room temperature before serving. The fondant might sweat a bit in the fridge, so I prefer room temperature storage. For longer storage, you can freeze the undecorated cake layers for up to 3 months. Wrap them well in plastic wrap and foil.

The buttercream can be made ahead and refrigerated for up to a week or frozen for up to 3 months. Just re-whip it before using.

RECIPE FAQ

Can I use vanilla cake instead of chocolate?
Absolutely! This decoration method works with any cake flavor you prefer.

What if I don’t have fondant?
You can skip the fondant and just use buttercream, though the finish won’t be as smooth. Add extra buttercream and smooth it with a bench scraper.

Can I make this as a single-tier cake?
Yes, just use one cake layer and halve the buttercream and fondant amounts.

Why is my fondant cracking?
This usually happens when the fondant is too dry. Knead in a tiny bit of shortening to make it more pliable.

Can I add sprinkles to the cake batter?
Yes! Fold in about 1/2 cup of sprinkles to your cake batter for a true funfetti effect, but do this gently so the colors don’t bleed.

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