Confetti Cake


Makes 1x 4-layer 20cm round cake

450g softened salted butter
300g castor sugar
2 tsp vanilla extract
8 Large eggs
450g self-raising flour, sifted
1 tsp baking powder
¼ cup milk
200g rainbow sprinkles

For the frosting:

230g full fat cream cheese, at room temperature
100g softened salted butter
2 tsp vanilla extract
550g icing sugar, sifted
2 Tbs milk

To decorate:

Rainbow Sprinkles


Pre-heat the oven to 180C. Grease and line 4 x 20cm cake tins.

In the bowl of a stand mixer, combine the castor sugar, butter and vanilla paste and beat until pale and fluffy.

Add the eggs, one at a time, beating well between each addition.

Add two tablespoons of flour after each egg and beat well before adding the next egg.

Mix together the remaining flour and baking powder, then mix into the butter mixture.

Stir in the milk, then scatter over the sprinkles and gently fold through the cake batter.

Divide the batter between the four cake tins (each tin will take about 450g batter).

Bake the cakes for 25-30 minutes until golden and the sponge springs back when you press it lightly.

Rotate the tins around in the oven after 15 minutes to ensure even cooking.Cool on wire racks completely.

For the Icing:

Beat together the cream cheese, butter and vanilla until smooth and combined.

Gradually add the sifted icing sugar while continuously mixing.

Add the milk to loosen the frosting.

Place the frosting into a piping bag, you can colour the frosting as desired at this stage if you wish.

Once the cakes have completely cooled, secure the first layer onto a cake board with a smearing of frosting.

Pipe small mounds of icing in a circle covering the whole base of the sponge, then top with the next sponge. Repeat with the other two layers.

For the top layer, pipe a border of frosting on the edge of the cake, then scatter the sprinkles in the centre of the piped border.