Confetti Birthday Drip Cake

  Desserts

This is a moist and fluffy vanilla drip 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!

Confetti Birthday Drip Cake

Average Rating: 5

TOTAL TIME: Prep: 1-1/2 hours Bake: 35 min. + cooling
YIELD: 20 servings.

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

  • BUTTERCREAM:
  • 2 cups unsalted butter, softened
  • 6 cups confectioners' sugar, sifted
  • 4 tablespoons heavy whipping cream
  • 1-1/2 teaspoons clear vanilla extract

  • DRIP:
  • 1/4 cup heavy whipping cream
  • 1 cup white baking chips
  • Soft blue paste food coloring

Instructions

  • 1. Preheat oven to 350°. Line bottoms of 4 greased 6-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.
  • 2. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • 3. For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners’ sugar until smooth. Add cream and vanilla. Beat until light and fluffy, 5-7 minutes.
  • 4. For drip, in a microwave, heat cream just to a boil. Pour over baking chips; stir with a whisk until smooth. Tint as desired with food coloring. Cool slightly, stirring occasionally.
  • 5. To assemble cake, place 1 cake layer on a serving plate; spread with ½ cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with ½ cup frosting. Freeze until set, about 10 minutes. Frost top and sides with 1 cup frosting. Pour drip over top of cake, allowing some to flow over sides. Pipe remaining frosting around top edges; top with additional sprinkles. Gently press additional sprinkles into frosting on sides of cake.

Nutrition Facts

1 slice: 658 calories, 38g fat (21g saturated fat), 110mg cholesterol, 223mg sodium, 77g carbohydrate (60g sugars, 0 fiber), 5g protein.

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