Confetti Cake

baking, buttercream, cakes, frosting, layer cake, recipe

It’s almost new year’s eve!  Time for celebrations.  And besides champagne, friends and music, confetti is all you need for a fabulous time.  This cake is actually very simple, but looks like a showstopper.  Light, vanilla sponge, filled with bursts of bright colour, and covered in white chocolate buttercream, which may well be my favourite smell ever.  If you’d like to make an extra layer, add another 50% of the ingredients and use a third cake tin.


For a two layer cake you’ll need:

  • 250g stork/butter
  • 250g caster sugar
  • 250g self raising flour
  • 4 eggs
  • 1/2 teaspoon vanilla
  • 3 tablespoons milk
  • 6 tablespoons hundreds and thousands – bigger strands work better

Preheat the oven to 170 C and grease and line two 7 inch cake tins.  In a freestanding mixer, or with a handheld whisk, beat together the butter and sugar until light and fluffy.  Add the eggs one at a time, with a spoonful of flour to stop the mixture curdling.  Add in the milk and vanilla, and once everything’s combined pour in the hundreds and thousands, and fold through until evenly distributed.


You should have a lovely, light batter with hints of colour throughout.  Divide the mixture evenly between the cake tins, and bake for about 25 minutes, or until a skewer comes out clean.

Let them cool for 10 minutes before turning out onto a wire rack.  Once they’re stone cold, level them off with a knife or cake wire so they’re easier to put together.  Now you can turn your attention to the icing!  You’ll need:

  • 200g unsalted butter
  • 360g icing sugar
  • 120g white chocolate – good quality stuff is worth splashing out on
  • 2 and a half tablespoons milk
  • jam of your choice to sandwich the sponges together
  • more sprinkles to decorate

Melt the chocolate in a heatproof bowl over a pan of simmering water.  Once it’s lovely and smooth set it aside to cool slightly. Beat the butter for a good five minutes or so until very pale and fluffy.  Add the icing sugar in two stages, beating well between each.  Add the milk and beat well for another couple of minutes.  Finally, gradually pour in the melted white chocolate until you have a lovely silky icing.  It smells irresistible but you must keep it for the cake!

Put one cake layer on a board or plate, and top with a dollop of icing.  Smooth it out, and spread over a layer of jam.  Put the other cake on top and cover the whole cake with a very thin layer of icing as a crumb coat.  Pop it in the fridge for 15 minutes to firm up, then use the remaining icing to coat the cake in a lovely thick layer of white chocolate frosting.  Finally decorate with your sprinkles, using as many or as little as you like.


Now all you need to do is enjoy your gorgeous new cake!  It is light and fluffy, as you’d expect with a victoria sponge recipe, but what a surprise you get when you cut into it and see all the bursts of colour inside.  I hope you love it as much as I do.



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