# What You’ll Need:
→ Confetti cake batter
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 (1 1/2 sticks) 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 jimmies-style sprinkles (do not use nonpareils)
→ Champagne buttercream
10 - 1 cup (2 sticks) unsalted butter, room temperature
11 - 4 cups sifted powdered sugar
12 - 1/4 cup champagne or sparkling wine, room temperature (substitute additional milk for nonalcoholic version)
13 - 1/2 teaspoon pure vanilla extract
14 - Pinch of fine salt
→ Decoration
15 - Extra rainbow sprinkles for finishing
16 - Edible glitter or sugar pearls (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, and lightly flour the sides or spray with baking release.
02 - Whisk together the all-purpose flour, baking powder and salt in a medium bowl; set aside.
03 - Using a stand mixer fitted with the paddle or an electric hand mixer, beat the room-temperature butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing until each is fully incorporated, then beat in the vanilla extract until even.
05 - With the mixer on low, add the dry mixture to the butter-egg mixture in three additions, alternating with the milk; begin and end with the flour mixture and mix only until combined to avoid overworking the batter.
06 - Gently fold the rainbow sprinkles into the batter with a rubber spatula, scraping the bowl to ensure even distribution while minimizing color bleed.
07 - Portion the batter evenly between the prepared pans, smooth the tops, and bake in the preheated oven for 28–32 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the cakes to cool in their pans for 10 minutes, then invert onto cooling racks and cool completely before assembling to prevent frosting meltdown.
09 - Beat the room-temperature butter until creamy, then add the sifted powdered sugar gradually, about 1 cup at a time, mixing on low. Add the champagne, vanilla and a pinch of salt and increase speed to medium-high; beat until light and fluffy, about 3–4 minutes. Adjust consistency with a touch more powdered sugar to thicken or a splash of milk to thin.
10 - Place one cake layer on a serving plate or turntable, spread an even layer of buttercream, top with the second layer and apply a thin crumb coat to seal. Chill briefly if needed, then finish frosting the top and sides smoothly.
11 - Press extra sprinkles onto the sides or top and finish with edible glitter or sugar pearls as desired. Slice and serve at room temperature.
