# What You 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 jimmies-style sprinkles (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. Grease and line two 9-inch round cake pans with parchment and lightly grease the parchment.
02 - Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined; set aside.
03 - In a stand mixer fitted with the paddle (or using an electric hand mixer), cream the butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then scrape the bowl and mix in the vanilla extract until incorporated.
05 - With the mixer on low, add the dry ingredients in three additions alternating with the milk, beginning and ending with the dry mixture; mix just until combined and no streaks remain.
06 - Using a rubber spatula, gently fold in the rainbow jimmies to distribute them without overmixing, taking care to avoid crushing the sprinkles.
07 - Divide the batter evenly between the prepared pans and smooth the tops. Bake in the center of the oven for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the cakes to rest in their pans for 10 minutes, then invert onto cooling racks and remove parchment. Cool completely before assembling.
09 - Beat the butter until creamy, then gradually add the powdered sugar 1 cup at a time on low speed. Add the champagne, vanilla, and a pinch of salt, then increase speed and beat until the frosting is light and fluffy, about 3–4 minutes.
10 - Place one cake layer on a serving plate or stand, spread an even layer of frosting, set the second layer on top, and apply a thin crumb coat. Chill briefly if needed, then finish frosting the top and sides for a smooth finish.
11 - Press additional sprinkles onto the sides and top as desired and finish with edible glitter or sugar pearls for a celebratory presentation.
