Vanilla Confetti Birthday Cake
Andrea Potischman
Nov 12, 2017
November is a great month. I mainly love this month because my favorite holiday, Thanksgiving, falls at the end of it.  But November is also my birthday month, as well as the birthday month for several good friends.  The older I get, the less I seem to like my birthday.  As they say, kids spend their days wanting to be older, and many adults spend their days wanting to be younger.
I’m told there is a time of your life when you are ok with your age and “comfortable” being there. Either I have not reached that point in my life, or I blew past it without even realizing it. That aside, we all have birthdays and we all age, all I hope for now is that I do so gracefully and in good health.
Although I am not a huge dessert fan, I do like a delicious, moist cake, especially on my birthday.  But if I’m going to indulge a bit, it better be worth it in my eyes.  When my kids have birthdays I like to make a big deal about the celebration. Not the party or the gift, but the day.
I like my boys to feel special, loved, and happy, about who they are and their special day. I am known for elaborately decorating our breakfast area with signs, streamers, giant number balloons, and anything glittery, sparkly, or cheerful.  We eat traditional birthday treats at breakfast, and then again at dinner.  Everyone deserves one special day. And everyone deserves a great birthday cake.
In the world of endless cake options, the sky is the limit: light to dense, plain to filled, fondant to spun sugar, you name it, it’s out there. But I prefer a classic cake. A simple, delicious, vanilla cake with fluffy vanilla frosting. Surprisingly, this flavor combination is getting harder to locate; but thankfully I know just where to find one.
The original cake recipe for my favorite birthday cake is from the cookbook by Tish Boyle, it is her basic golden cake layers recipe.  I adore it. The frosting is my recipe.  It’s a simple, straightforward sugar frosting that works well with any cake out there.  I have adapted the cake recipe only slightly, mainly by adding colorful sprinkles.
The addition of rainbow sprinkles in both the cake and the frosting just makes me happy, and it is my birthday month so why not post about it? Happy Birthday to all my November friends and readers out there–make a wish!
A note about cake assembly.  As I have mentioned in previous posts, trimming cake layers before frosting them is essential in my book.  This should not be hard, nor does it need to be perfect.  Many have asked me why do it.  Trimming cake layers evens out the layers and get rid of harder, browned edges that no one wants to encounter when biting into a moist, fluffy cake.  Once the layers have been trimmed you see a nice, well-shaped cake round, free of hard crust. Even cake layers also allow the frosting to be spread on more evenly.
Vanilla Confetti Birthday Cake
Ingredients:
For the Cake:
- 3 1/4 cups sifted cake flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 whole eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1/3 cup rainbow sprinkles
For the Frosting:
- 1/2 cup unsalted butter, room temperature
- 4 cups Confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons milk
- 1/4-1/3 cup rainbow sprinkles
Directions:
- For the Cake: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Grease the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and set aside.
- In a large bowl, mix the cake flour, baking powder, and salt. Whisk to combine and set near your work station. In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 30 seconds.
- With the mixer running, gradually add the sugar and beat on high speed until light in color, about two minutes. Reduce the speed to low and add the eggs and egg yolks one at a time, beating well after each addition and scrapping down the sides of the bowl as necessary. Add the vanilla and mix to incorporate.
- With the mixer on low, slowly add the flour mixture, alternating it with the milk in two stages. Mix only until the flour is incorporated. Be careful not to over mix.
- Using a rubber spatula, gently fold in the sprinkles. Scrape the cake batter into the prepared pans, dividing it evenly. Using a rubber spatula, smooth the top of the cakes.
- Place the cakes in the oven and bake for 25-30 minutes until lightly browned around the edges. Cool the cakes in the pans on wire racks completely before frosting.
- For the Frosting: In the bowl of a kitchen mixer, fitted with a paddle attachment, add the butter and beat on high. Scrape down the sides and with the mixer on low, slowly add the sugar. Mix in the milk and vanilla extract and mix on medium until light and fluffy.
- Remove the bowl from the mixer and using a rubber spatula, fold in the sprinkles.
- To Assemble The Cake: Once cool, using a serrated knife, lightly trim the cake layers making sure they are even when stacked on top of one another. Use an off-set spatula to frost the cake, between the layers, on the sides and op top. Keep refrigerated until ready to serve.
I am anxious to make this as I looove a white cake ,I gather you start by adding the flour mixture then milk,& always end with flour mixture is this correct ,so would add flour 3 times in this recipe.
Looking for to making this tomorrow ,Thank you in advance
Hi Deborah- Thanks for reaching out. I truly love this cake, it never disappoints. Regarding your question, yes, that would mean adding the flour in three additions, alternating with the milk and ending with flour. Watch your speed as you do not want to over mix the batter. Good luck and be sure to let me know your thoughts once you make the cake. Happy baking!
Hi! I’m going to be making this for my boyfriends birthday as this is his favorite. I looked up your notes on trimming cakes and have reread this recipe several times but I can’t figure out if you made 4 cakes or cut two in half to make the additional layers. Can you confirm?? Thank you!
Hi Jennifer. Thanks for reaching out. You can make a traditional two-layer cake or your can carefully slice each of the two cakes lengthwise giving you 4 thinner layers depending on your preference. I hope this helps. Good luck baking and be sure to let me know your thoughts, I always appreciate feedback!
Hi Andrea, where would I find those cool mini taper candles that you have on this cake? Love them! Matthew and I are going to make this cake today!
Fantastic, I hope you guys like it. The candles I got from Susie Cakes. Happy baking!
Happy birthday (tomorrow), my dear friend! I’ll be trying this one very soon. Can’t wait!
You are so sweet, thank you Steph!
HAPPY BIRTHDAY MONTH sweet and talented lady!!!
Thanks Wen, miss you!
Happy happy day! Love that it brings you Joy! This was my father’s favorite cake too! ❤️
Thanks Michelle, official day is not till Tuesday, but I’m gearing up.
I am definitely changing my birthday from March to November!
Happy Birthday Chef Mom Andrea. You deserve to enjoy this special cake and others will too! I wish you the Best Birthday ever, with pride and love, your mother❤️.
Best mom ever 🙂