Pink Confetti Birthday Cake
A delightful and vibrant cake bursting with funfetti colors that bring joy to every celebration.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour For a light and fluffy base.
- 1.5 cups spelt flour (or additional all-purpose flour) A nutritious alternative that adds a hint of nuttiness.
- 1 teaspoon baking soda Helps the cake rise beautifully.
- 0.5 teaspoon salt Enhances the flavors.
- 2 teaspoons baking powder Guarantees a fluffy texture.
- 0.5 cups sour cream Adds moisture and richness.
- 1 cup milk For a creamy batter.
- 1 cup unsalted butter, softened The key to a rich, buttery taste.
- 1.5 cups cane sugar Sweetens while keeping the cake from becoming overwhelmingly sweet.
- 1 tablespoon vanilla extract For that classic flavor.
- 2 egg whites egg whites Lightens the batter.
- 2 whole eggs For richness and stability.
- 0.33 cup colorful sprinkles The star of the show!
Frosting Ingredients
- 0.75 cup unsalted butter, room temperature Essential for creamy frosting.
- 250 grams cream cheese, softened Adds tanginess to the icing.
- 0.5 cup maple syrup For a delightful, natural sweetness.
- 2 teaspoons vanilla extract Deepens the flavor.
- 1 teaspoon beetroot powder (optional) Can enhance the pink color if desired.
Instructions
Preparation
- Preheat your oven to 350 degrees Celsius and lightly grease two 9-inch round cake pans. Use parchment paper for easier release.
- In a medium bowl, whisk together the all-purpose flour, spelt flour, baking powder, salt, and baking soda. Set aside.
- In another bowl, whisk the sour cream and milk until well combined.
- In a large bowl, cream the softened butter and cane sugar until light and fluffy, about 3-4 minutes.
- Beat in the vanilla extract, then add the egg whites and whole eggs, one at a time, beating well after each addition.
Combine and Bake
- Gradually add the dry ingredient mixture, alternating with the milk mixture. Mix just until combined, then fold in the colorful sprinkles.
- Divide the batter evenly between the cake pans. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
Frosting and Assembly
- In a mixing bowl, cream together the room temperature butter and cream cheese. Add in the maple syrup and vanilla extract, beating until smooth.
- Once the cakes are cool, slice each in half horizontally to create layers if desired. Layer frosting generously between the cake layers.
- Apply a thin 'crumb coat' of frosting around the sides and top of the cake, chill for about 20 minutes, then add the final layer of frosting and sprinkles.
Notes
Store leftover cake in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week. You can bake the cakes a day in advance and keep them wrapped tightly.