# What You'll Need:
→ Confetti cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
09 - 1/2 cup rainbow sprinkles (jimmies)
→ Champagne frosting
10 - 1 cup unsalted butter, room temperature
11 - 4 cups powdered sugar, sifted
12 - 1/4 cup champagne or other sparkling wine, room temperature
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of fine salt
→ Decoration
15 - Additional rainbow sprinkles for finishing
16 - Edible glitter or sugar pearls (optional)
# Directions:
01 - Preheat oven to 350°F. Grease two 9-inch round pans, line the bottoms with parchment and grease the parchment; set pans aside.
02 - Whisk together the flour, baking powder and salt in a medium bowl until uniform; set aside.
03 - In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the butter and granulated sugar on medium-high until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then beat in the vanilla until fully incorporated.
05 - With the mixer on low, add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour; mix just until combined, avoiding overmixing.
06 - Gently fold the rainbow sprinkles into the batter using a spatula to prevent color bleeding.
07 - Divide the batter evenly between the prepared pans, smooth the tops, and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in their pans for 10 minutes, then invert them onto cooling racks and cool completely before icing.
09 - Beat the butter until creamy, then add the powdered sugar gradually, about 1 cup at a time, mixing on low. Add the champagne, vanilla and a pinch of salt and beat on medium-high until the frosting is light and fluffy, about 3–4 minutes.
10 - Place one cake layer on a serving plate, spread an even layer of frosting, top with the second layer and apply a crumb coat; chill briefly if needed, then finish frosting the top and sides.
11 - Press additional sprinkles around the sides or over the top as desired and add edible glitter or sugar pearls for a celebratory finish.
