Best 3 Confetti Birthday Cake With Chocolate Buttercream Recipes

Indulge in a joyous celebration with our delectable Confetti Birthday Cake adorned with luscious Chocolate Buttercream. This article presents a symphony of recipes that will transform your special day into an unforgettable occasion. Dive into the delightful world of baking with our easy-to-follow instructions and tantalize your taste buds with a burst of vibrant colors and irresistible flavors. Discover the secrets behind creating a moist and fluffy cake base adorned with a mesmerizing array of rainbow sprinkles. Learn the art of crafting a rich and creamy chocolate buttercream that will leave you craving for more. We'll also unveil the magic behind a classic vanilla buttercream, perfect for those who prefer a timeless taste. This comprehensive guide will equip you with the skills to create a masterpiece that will be the centerpiece of your celebration.

Check out the recipes below so you can choose the best recipe for yourself!

CONFETTI BIRTHDAY CAKE WITH CHOCOLATE BUTTERCREAM

Confetti Birthday Cake with Chocolate Buttercream image

This is a moist confetti cake with lots of sprinkles and a whipped chocolate buttercream. It's perfect for birthday celebrations! -Courtney Rich, Highland, Utah

Provided by Taste of Home

Categories Desserts

Time 2h5m

Yield 20 servings.

Number Of Ingredients 18

Ingredients

1 cup unsalted butter, softened
1/3 cup vegetable oil
1-3/4 cups sugar
3 large eggs, room temperature
3 large egg whites, room temperature
1 tablespoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1/4 cup rainbow sprinkles
CHOCOLATE BUTTERCREAM:
8 ounces dark chocolate chips
1/4 cup heavy whipping cream
2 cups unsalted butter, softened
5 cups confectioners' sugar, sifted
1 pinch salt
1 tablespoon vanilla extract

Steps:

Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For buttercream, in a large microwave-safe bowl, combine chocolate chips and cream. Microwave on high 30 seconds. Stir gently. Continue microwaving on high, stirring every 30 seconds, until melted and blended; cool to room temperature. In another large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add vanilla and salt. Beat in cooled chocolate. Beat until light and fluffy, about 5 minutes., To assemble cake, place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with 1/2 cup frosting. Freeze until set, about 10 minutes. Frost top and sides with remaining frosting.

Nutrition Facts : Calories 623 calories, Fat 36g fat (20g saturated fat), Cholesterol 102mg cholesterol, Sodium 225mg sodium, Carbohydrate 73g carbohydrate (55g sugars, Fiber 1g fiber), Protein 5g protein.

HOMEMADE CONFETTI CAKE

Homemade Confetti Cake image

This is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! -Courtney Rich, Highland, UT

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup unsalted butter, room temperature
1/3 cup vegetable oil
1-3/4 cups sugar
3 large eggs, room temperature
3 large egg whites, room temperature
1 tablespoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1/4 cup rainbow sprinkles
1-1/2 cups unsalted butter, softened
4-1/2 cups confectioners' sugar, sifted
3 tablespoons heavy whipping cream
2 teaspoons clear vanilla extract
Soft pink paste food coloring

Steps:

Preheat oven to 325°. Grease a 13x9-in. baking dish. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add cream, vanilla and food coloring. Beat until light and fluffy, 5-7 minutes. Frost top of cake with frosting, and, if desired, top with additional sprinkles.

Nutrition Facts : Calories 823 calories, Fat 47g fat (26g saturated fat), Cholesterol 138mg cholesterol, Sodium 279mg sodium, Carbohydrate 97g carbohydrate (75g sugars, Fiber 0 fiber), Protein 6g protein.

FLUFFY CONFETTI BIRTHDAY CAKE

Fluffy Confetti Birthday Cake image

Using a blend of butter and oil for this cake makes it light but moist. With its tall layers and fluffy frosting, this colorful cake is perfect for any birthday party.

Provided by Food Network Kitchen

Categories dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 15

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, plus more for the pans (See Cook's Note)
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 tablespoons rainbow sprinkles or jimmies, plus more for decorating
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, then tap out the excess.
Whisk together the flour, baking powder and salt in a medium bowl; set aside.
Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the vanilla until combined.
Alternate folding the flour mixture and milk into the batter with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Add the sprinkles and fold 3 or 4 times until just blended to prevent the colors from bleeding too much. Divide the batter evenly between the prepared pans.
Bake the cakes on the same oven rack, rotating the pans about halfway if they seem to be browning unevenly, until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Beat in the vanilla until blended. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, 1 tablespoon at a time (the frosting will be spreadable but not runny).
To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with additional sprinkles.
The cake layers can be made a day ahead; wrap the cooled layers in plastic and aluminum foil and store at room temperature overnight. You can also assemble and frost the cake the day before serving; let it stand at room temperature overnight, covered by a large bowl or cake dome (if your kitchen is very hot, chill the cake and let it stand at room temperature for at least 1 hour before serving).

Tips:

Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it means that they should be at the same temperature as the room you're baking in. This helps the ingredients blend together more easily and evenly.
Creaming Butter and Sugar: When creaming butter and sugar together, use a stand or hand mixer on medium speed for about 2-3 minutes. This will help incorporate air into the mixture, making the cake lighter and fluffier.
Mixing Dry Ingredients: When mixing dry ingredients, whisk them together in a separate bowl before adding them to the wet ingredients. This helps ensure that they are evenly distributed throughout the batter.
Folding Ingredients: When folding ingredients into a batter, use a gentle motion to avoid deflating the mixture. Use a spatula and gently fold the ingredients until they are just combined.
Baking Times: Every oven is different, so it's important to keep an eye on your cake as it bakes. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Cooling the Cake: Once the cake is done baking, let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This will help prevent the cake from falling apart.

Conclusion:

With its vibrant confetti colors and rich chocolate buttercream frosting, this confetti birthday cake is sure to be a hit at any party. The cake is moist and fluffy, and the frosting is smooth and creamy. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will produce a delicious and beautiful cake that everyone will love.