Midnight Confetti Cake
Ingredients:
Cake:
1 box white cake mix (15.25 oz)
1 cup whole milk
½ cup vegetable oil
3 large eggs
½ cup sour cream
Chocolate Frosting:
2 sticks butter, softened
3½ cups powdered sugar
½ cup cocoa powder
1 teaspoon vanilla extract
4 to 6 tablespoons heavy cream
Decorating:
Rainbow sprinkles
Rainbow nonpareils
Colorful glittery sugar
New Year’s cake topper
Directions:
Preheat the oven to 350°F. Spray two 8-inch round pans with baking spray and line the bottoms with parchment paper.
In a large bowl, mix the cake mix, milk, oil, eggs, and sour cream until smooth. Divide evenly between the pans and bake according to the box directions. Let the cakes cool completely.
To make the frosting, beat the butter until smooth and creamy. Add the powdered sugar, cocoa powder, vanilla, and heavy cream, mixing until fluffy and spreadable.
Place one cake layer on a cake board or plate. Spread an even layer of chocolate frosting on top. Add the second cake layer, flipping it so the flat bottom faces up. Frost the top and sides of the cake, adding a second coat if needed and reserving a little frosting for decorating.
Press rainbow sprinkles around the bottom edge of the cake. Transfer the remaining frosting to a piping bag fitted with a small star tip and pipe a thick border around the top edge. Sprinkle nonpareils over the border, then lightly dust the center of the cake with glittery sugar. Finish with a New Year’s topper.
Slice and serve to celebrate.
Notes:
Can I use a different flavor cake mix?
Yes. Vanilla or confetti cake mix both work well and keep the cake festive.
Can I make this cake ahead of time?
Yes. You can bake the cake layers up to one day in advance. Wrap them tightly and store at room temperature. Frost the cake the day you plan to serve it for the best texture and look.
Do I need a stand mixer for the frosting?
No. A hand mixer works just fine. Just be sure the butter is fully softened so the frosting blends smoothly.
Can I use different pan sizes?
Two 8-inch round pans give you nice, even layers. If you use 9-inch pans, the layers will be slightly thinner and may bake a few minutes faster.
Ingredient Notes:
Cake mix: A standard 15.25-ounce white cake mix works best here. Stick with a classic brand for consistent texture and structure.
Whole milk: Using milk instead of water makes the cake softer and richer. Whole milk gives the best results, but 2 percent will still work.
Sour cream: This keeps the cake moist and tender without making it heavy. Full-fat sour cream is ideal.
Butter: Make sure it’s fully softened before mixing so the chocolate frosting comes out smooth and creamy.
Cocoa powder: Regular unsweetened cocoa powder is perfect for this frosting. No need for Dutch-process.
Heavy cream: Start with a smaller amount and add more as needed to get a fluffy, spreadable frosting.
Sprinkles: Jimmies work best for the border since they’re easy to press into the sides. Nonpareils are great for the top but can bleed if mixed into frosting.
Recipe courtesy of Life and Sprinkles.com
