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Confetti Birthday Drip Cake

Total Time

Prep: 1-1/2 hours Bake: 35 min. + cooling

Makes

20 servings

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! —Courtney Rich, Highland, Utah
Confetti Birthday Drip Cake Recipe photo by Blogger

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

Directions

  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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