BIRTHDAY CONFETTI CAKE 🎂 (Funfetti Cake)

I can't think of a more fitting way to celebrate a birthday or special occasion than with an over the top confetti cake. My version is a three-layer vanilla cake with a classic ermine frosting, and of course an ef-ton of sprinkles. The nostalgia factor here is off the charts, but more importantly this thing tastes good.

🔪MY GEAR:

For extra cake decorating tips, I recommend checking out @CupcakeJemma's excellent content:

RECIPE

CAKE:
•180g or 3/4c unsalted butter, softened
•480g or 2 3/8c sugar
•6 large eggs
•200g or 3/4c + 2tbsp cold buttermilk
•100g or 1/2c vegetable oil
•12g or 2 1/2 tsp vanilla extract
•375g or 3c ap flour
•12g or 1 slightly rounded TBSP baking powder
•6g or 1 slightly rounded tsp salt

Preheat oven to 325F/162C and prepare 3 8" cake pans by using parchment, butter, or pan spray

Measure butter and sugar into the bowl of a stand mixer. using the paddle attachment, mix on low for 2 minutes. increase to medium-high and cream for 5-7 minutes. scrape down sides. return mixer to medium low and add in eggs one at a time. Turn mixer to med high and slowly stream in wet ingredients (buttermilk, veg oil, vanilla). Sift in dry ingredients (flour, baking powder, salt). Return mixer to low to combine (about 30 seconds). Gently fold in 60g sprinkles with rubber spat.

Scoop 575-600g cake batter into each of your cake pans. Smooth out batter and tap on the counter. Load into 325F / 162C preheated oven for 40-45 mins. checking on them halfway through to rotate each pan 180 degrees. After 40-45 min of baking total the cakes should be done. To test for doneness, insert a toothpick or cake tester into the center of a cake. If it comes out clean, it's done.

Once out of oven, wrap each cake pan with plastic wrap, leaving a small vent, and freeze for 1 hour to cool and lock in moisture.

ERMINE FROSTING:
•400g or 1¾ cups + 2 TBSP sugar
•60g or 1⁄2 c ap flour
•300g or 1¼ c water
•300g or 1¼c + 2tsp heavy cream
•10g or 2 ¼ tsp vanilla extract
•460g or 4 sticks of unsalted butter, softened

Measure sugar, flour, water, and cream into a small saucepan and wisk to combine. heat the mixture over medium, stirring frequently until simmering and smooth. once simmering, reduce heat to low and continue to cook for 2-3 minutes to cook out raw flour taste. Add this mix to the bowl of a stand mixer and mix on high speed with the paddle attachment to cool for about 5-6 minutes. The mix should cool to about 80F / 26C. Once cooled, on medium low speed add in vanilla followed by butter, about 1 tbsp at a time to combine. About 2 sticks of butter in, Increase speed to medium-low and continue adding butter. Once all butter is added and combined, increase speed to high to whip for 2-3 minutes until fluffy and lighter in color.

Assemble and frost cakes as shown in the video (or your favorite cake baking/frosting video) and enjoy!

#confetticake #birthdaycake #funfetticake #layercake

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**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[hughjass]

The thing I really like most about this cake is that it's a cake with icing on it... not an enormous, gross blob of icing with a little bit of cake hidden underneath. I like icing as much as the next person but some people just don't know when to stop.

[bumbletastic]

I've been baking cakes for nearly 10 years, pretty much since my eldest's first birthday. I thought I'd got pretty good at it. This cake blew away anything I've ever made. In fact, I cant remember if I've ever eaten a better cake. It's so much better I honestly doubt if what I've made before was even 'cake' compared to this. Thank you dude.

[patriciasimpson]

Brian: I LOVE, LOVE, LOVE your videos. I have been a cook and baker for my family for the past fifty years. But now I am recovering from repeated spinal surgeries. The days can be long and filled with pain. Watching your videos has become my drug of choice. You always make me laugh. I am going to have a go at your birthday cake with confetti sprinkles this weekend in celebration of my daughter’s 32nd birthday. Thanks so much for all your hard work in producing these treasures!

[CamelliaSinensis]

This man is so nice! He's replied to my comments on his old videos, even when one of them has been passive aggressive (in a typical Scandinavian fashion) and this man has not only provided fantastic content but replied with such nice words to my comments every single time 🥺

[mortisCZ]

I think you might belong to my personal top 5 of YT cooking shows which might not sound as a great praise but the competition is world class so I salute your amazing videos.

[jackvizzard]

Brian … you’re a genius. It’s so fun to just watch you cook. I’m definitely NOT a chef but a wanna-be. I think most chefs would love to be able to cook like you … keep up the GREAT WORK !!!

[kitcat]

That frosting... wow. Learn something new everyday

[laurie]

Still a great vid at the end of '24... rocking 1.52 million subs!! Just love your channel, Brian. Keep up the awesome work you and Lorn are doing, and know we LOVE your content and your effort!

[johndwhite]

I made a recipe for ermine frosting from a magazine but at that time I didn’t know what it was called. It was something like “grandma‘s frosting“, or something to that effect. I made it back then and I absolutely loved it but I couldn’t remember later on how to make it, and then here you are making it! And telling us what it’s called! Thank you so much for this information and for all the great videos.

[ginaandrews]

I love watching channels like yours. You are a sweetheart, I can tell you are passionate about what you do and I love your recipes. I’ve never watched one of your videos and not liked them or learned something new. Thank you for enriching our lives. God bless!

[rustychrisholleman]

Made this cake and frosting (as a strawberry cake, sans jimmies) and the response was great. My foodie brother-in-law ranked it above a cake from the local professional bakery. The cold buttermilk did make the batter look split and grainy, but it came back together once I had the sifted flour in. Will definitely be making it again. And the frosting was excellent - light, not overly sweet, easy to make, easy to spread.

[zeemonica]

You make my day with your crisp and groovey vibe in bringing joy, logic, ease and gravity to baking a fun cake 🔆

[TorqueFork]

These videos are next level. Thank you for every one of them!

Can't wait to gain 85 lbs!

[DaveRyanMcNeely]

Ermine frosting? Damn, that's old school. I use that on red velvet cake since I never liked cream cheese frosting. It's great stuff, but I've never seen anyone else make it here. Nice work, fella

[jeannie]

Happy Birthday plus one month to W & S! Love the mix of bread and non-bread episodes and especially the chill/upbeat/able to make fun of yourself vibe. BTW -- really enjoy when you explain some of the heartaches experienced while researching or filming; it gives hope to the wannabees out there. Here's to another year of just eatin' that thang!

[nickv]

This is hands down one of the best YouTube cooking channels (not camels)I’ve seen yet. I hope you get way bigger mate.

[oceanlbi]

I love your tip about covering the layers and chilling them so they don't continue to cook and lose moisture through steam. Great tip. Beautiful cake. I wish I could've tasted it. I thought it was beautiful plain white but I'm sure it was exceedingly delicious regardless. I can't believe you said you made it more than once? All those ingredients? Wow. This is why you have so many subscribers. Well deserved!

[wolfingitdown]

7:25 is why you're reaching this milestone. Love the personality and the information. Not a cake guy, but I'd watch you make one anyday!

[zebman]

My wife and I love recreating the recipes from your videos. Thank you

[ianmoore]

You thank us for the support, but we thank you for the content. I’ve watched a TON of cooking videos, but I appreciate yours BY FAR. You pick the right dishes that I’m interested in and you execute them in the way that I know is the best version of what I’m trying to make. You’re gonna be huge soon. Keep going!👏🏼✌🏼