# What You'll Need:
→ Confetti cake
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 unsalted butter, room temperature
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, room temperature
09 - 1/2 cup rainbow sprinkles (jimmies; not nonpareils)
→ Champagne frosting
10 - 1 cup unsalted butter, room temperature
11 - 4 cups powdered sugar, sifted
12 - 1/4 cup champagne or sparkling wine, room temperature
13 - 1/2 teaspoon vanilla extract
14 - Pinch of fine salt
→ Decoration
15 - Additional rainbow sprinkles for finishing
16 - Edible glitter or sugar pearls (optional)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment; lightly flour the sides or spray with baking spray.
02 - In a medium bowl, whisk together the flour, baking powder and salt until evenly distributed; set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
04 - Reduce speed to medium; add the eggs one at a time, mixing well after each addition. Scrape the bowl and mix in the vanilla extract until incorporated.
05 - With the mixer on low, add the dry mixture in three additions alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined and no streaks of flour remain.
06 - Using a rubber spatula, gently fold the rainbow sprinkles into the batter to avoid color bleeding; work quickly and gently.
07 - Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the center of the oven 28–32 minutes, or until a toothpick inserted into the centers comes out clean.
08 - Allow the cakes to cool in their pans on a wire rack for 10 minutes, then invert the layers onto the racks and cool completely before icing.
09 - Beat the butter on medium speed until creamy. With the mixer on low, add the sifted powdered sugar one cup at a time. Once incorporated, add the champagne, vanilla and a pinch of salt; increase speed and beat until light and fluffy, about 3–4 minutes.
10 - Place one cake layer on a serving plate or turntable. Spread an even layer of frosting, set the second layer on top, then apply a thin crumb coat; chill briefly if needed and finish with an even coat on top and sides.
11 - Press additional sprinkles onto the sides and top as desired and scatter edible glitter or sugar pearls for garnish. Chill 20–30 minutes to set the frosting before slicing.
