I’ve never been a sprinkles person – at least, not since I was very young. I don’t choose something to eat solely based on decoration or appearance, not since I was 5 or 6 and chose the Pink Bubble Gum ice cream from Baskin Robbins based on its color and the little pink bits strewn throughout it. I didn’t want to eat it all. I think I didn’t care for the little pieces of gum. It was particularly disappointing because we rarely went out for treats, and I chose something I didn’t like. The experience sticks with me 30 years later.
As a result, I generally eschew sprinkles on cupcake and donuts, because they don’t add anything delicious for me. They’re distraction. (The exception was when I made Confetti Cookies earlier this year, because Smitten Kitchen had once again made a recipe that I couldn’t resist trying. Those were definitely worth making.)
Despite my apparent disdain for pretty things, every now and then I’m tempted to buy a funfetti cake mix at the grocery store. It looks so festive, and really, the sprinkles bake into it, so there’s no distracting textures in the cake. But you know I usually don’t buy cake mixes.
So I was particularly excited when I saw Smitten Kitchen’s recent recipe for a Confetti Cake. It just looked so darned festive. I had no reason to make it. I waited a month to find a reason. Then I rationalized that baking is simply what I do. I shouldn’t, and don’t, need a reason for festive food. None of us should.
Besides, Amelia was very excited when I bought sprinkles, and wanted to pull them out of the cabinet to open them. If she’s going to open them for me, I might as well use them.
The cake was an easy (and not very large, thankfully) white cake to assemble. I decided to leave it in the pan for easy storage. The frosting was easy and only took a few minutes to make; it makes a little more than you need, unless you like to have tons of frosting on your cake.
The cake basically tasted like a sweet and vanillay sugar cookie. The cake is dense if you don’t whip the batter long enough, so the second time I made the cake I was sure to whip the butter and sugar for a full 3 minutes, and the egg whites a bit longer as well. I also increased the baking powder (per Deb’s suggestion on her website) to give the cake a bit more height. The second time, it was perfect – moist, soft, and fluffy.
This is a very easy and festive cake to make. Give it a try, and you won’t be disappointed.