# 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 pure vanilla extract
08 - 1 cup whole milk, room temperature
09 - 1/2 cup rainbow sprinkles (jimmies-style), 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 pure 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 paper; set aside.
02 - In a medium bowl whisk together the flour, baking powder, and salt until evenly distributed; set aside.
03 - In a stand mixer fitted with the paddle or using an electric hand mixer, beat the butter and granulated sugar on medium-high until light and fluffy, about 3 minutes.
04 - Add the eggs one at a time, beating well after each addition, then mix in the vanilla until combined.
05 - With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and beginning and ending with the flour mixture; mix just until combined to avoid overworking the batter.
06 - Using a rubber spatula, gently fold in the sprinkles until evenly distributed, taking care not to overmix to prevent color bleed.
07 - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the cakes to rest in their pans on a wire rack for 10 minutes, then invert onto the rack and remove parchment. Cool completely before frosting.
09 - Beat the butter until creamy. Gradually add the sifted powdered sugar, one 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 to 4 minutes.
10 - Place one cake layer on a serving plate or turntable, spread an even layer of frosting, then top with the second layer. Apply a thin crumb coat, chill briefly if needed, then finish with a smooth final coat covering top and sides.
11 - Decorate with additional sprinkles and edible glitter or sugar pearls as desired. Chill briefly to set the frosting if needed; slice and serve at room temperature.
