# 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 sprinkles (jimmies style)
→ 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 garnish
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 paper and lightly dust the sides with flour or spray with baking release.
02 - Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
03 - In the bowl of a stand mixer fitted with the paddle or using an electric hand mixer, beat the butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract until combined.
05 - With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the milk and beginning and ending with the dry ingredients; mix just until combined.
06 - Gently fold the rainbow sprinkles into the batter with a spatula to avoid bleeding color.
07 - Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula or the back of a spoon.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks to cool completely.
09 - Beat the butter until creamy. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low. Add the champagne, vanilla, and a pinch of salt, then increase speed and beat until light and fluffy, about 3 to 4 minutes.
10 - Place one cooled layer on a serving plate, spread an even layer of frosting, top with the second layer, then crumb-coat and finish frosting the top and sides.
11 - Press extra sprinkles onto the sides or top as desired and finish with edible glitter or sugar pearls. Allow the frosting to set briefly before slicing.
