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Pastel Confetti Layer Cake

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A vibrant and colorful layered cake topped with fluffy blush buttercream and sprinkles, perfect for any occasion.

Ingredients

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  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • Pastel sprinkles
  • Blush buttercream frosting

Instructions

  1. Preheat the oven: Set it to 350°F (175°C).
  2. Prepare your pans: Grease and flour three 8-inch round cake pans.
  3. Mix the dry ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream the butter and sugar: Cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  5. Add the eggs and vanilla: Crack in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with the flour.
  7. Fold in the sprinkles: Gently fold in the pastel sprinkles until they’re evenly distributed.
  8. Divide the batter: Pour the batter evenly among the prepared pans.
  9. Bake: Pop them in the oven for about 25-30 minutes until a toothpick inserted comes out clean.
  10. Cool the cakes: Let them rest in the pans for about 10 minutes, then turn out onto wire racks to cool completely.
  11. Frost: Once cool, frost with blush buttercream and decorate with more sprinkles.

Notes

Make sure your butter and eggs are at room temperature for a smooth batter. Be patient and allow the cakes to cool completely before frosting.

Nutrition

Find it online: https://www.spiritsdrink.com/pastel-confetti-layer-cake/