# Components:
→ For the Confetti Cake
01 - 2 ½ cups (310 g) all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp salt
04 - ¾ cup (170 g) unsalted butter, room temperature
05 - 1 ¾ cups (350 g) granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tbsp vanilla extract
08 - 1 cup (240 ml) whole milk, room temperature
09 - ½ cup (85 g) rainbow sprinkles (jimmies style, not nonpareils)
→ For the Champagne Frosting
10 - 1 cup (225 g) unsalted butter, room temperature
11 - 4 cups (480 g) powdered sugar, sifted
12 - ¼ cup (60 ml) champagne or sparkling wine, room temperature
13 - ½ tsp vanilla extract
14 - Pinch of salt
→ For Decoration
15 - Additional rainbow sprinkles
16 - Edible glitter or sugar pearls (optional)
# Method:
01 - Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a stand mixer, cream butter and sugar on medium-high until light and fluffy, about 3 minutes.
04 - Add eggs, one at a time, beating well after each. Mix in vanilla extract.
05 - With mixer on low, add dry ingredients in thirds, alternating with the milk. Begin and end with the flour mixture.
06 - Stir in rainbow sprinkles gently with a spatula.
07 - Divide batter equally between pans, smoothing the tops.
08 - Bake 28–32 minutes, or until a toothpick comes out clean. Let cakes cool in pans 10 minutes; turn out onto racks to cool completely.
09 - For the frosting: Beat butter until creamy. Slowly add powdered sugar, 1 cup at a time, mixing on low. Add champagne, vanilla, and salt. Beat until light and fluffy, 3–4 minutes.
10 - Place one cake layer on serving plate. Spread with frosting. Add second layer, frost top and sides.
11 - Decorate with extra sprinkles and edible glitter if desired.
