Hi everyone,

The weekend is almost here, and today I will be sharing a recipe for a delicious confetti cake.

The cake and frosting is made without any butter, making it light and oh so fluffy.

This cake is best eaten in the same day, and best if you keep it covered on your kitchen counter instead of the fridge!

If you decided to keep it in your fridge, take it out one hour before serving!

This cake is baked in 3 x 8 – inch baking pans, you can bake it in One large spring-form, it will just take longer before it´s baked!

Have fun in the kitchen!

 

 

 

VANILLA CAKE CREAM CAKE  ( YOU WILL NEED 3 X 8 – INCH ROUND BAKING PANS )

  • 3 CUPS (700 ML) HEAVY WHIPPING CREAM, CHILLED (USE ONE WITH HIGH BUTTERFAT 40%)
  • 6 LARGE EGGS, ROOM TEMPERATURE
  • 1 3/4 CUPS (395 G) SUPERFINE SUGAR
  • 2 TEASPOONS VANILLA BEAN PASTE, OPTIONAL
  • 4 CUPS (450 G) ALL-PURPOSE FLOUR OR CAKE FLOUR, SIFTED
  • 1 TABLESPOON + 1 TEASPOON BAKING POWDER
  • 1 TEASPOON SALT
  • A FEW SPOONFUL’S OF CONFETTI

 

FILLING

  • MANUELA´S FLUFFY VANILLA FROSTING, GET THE RECIPE HERE

 

TOPPING AND DECORATION USED IN THIS CAKE;

  • MANUELA´S FLUFFY VANILLA FROSTING, GET THE RECIPE HERE
  • HANDFUL CONFETTI
  • 1 CANDLE

 

  1. Preheat oven to 350F (170C).
  2. Grease the bottom of three 8-inch round cake pans, and line with parchment paper.
  3. Pour cold whipping cream (40 %) into a medium or large bowl,
  4. With a hand whisk, whip the cream until it thickens, this take just a few minutes.
  5. Once stiff peaks form, add 3 eggs and whip for just10-15 seconds.
  6. Add the next 3 eggs and mix again for 10-15 seconds, do not mix for more than a total of 30 Seconds, all in total.
  7. Add sugar, a spoonful at the time, do not mix longer than 30 seconds total.
  8. If you love vanilla bean, add it in now, and just whisk until combine.
  9. If you used a medium bowl, Pour the batter into a large bowl, and set aside!
  10. In a large bowl, sift the flour, salt and baking powder two times
  11. Proceed with recipe using only a large spatula and a sift.
  12. Sift in one third of the flour mixture in to the wet-mixture; stir and fold in the flour mixture until only a few streaks of flour are visible.
  13. Sift and fold remaining flour mixture in two more additions. Make sure to maintain the batter’s volume while mixing; you do not want to deflate the batter. Fold until flour is no longer visible.
  14. Add the confetti and divide the batter equally among prepared baking pans.
  15. Run a small spatula through the batter to prevent large air bubbles from forming. Evenly smooth out the surface with a spatula.
  16. Bake for 25- 35 minutes, or until a cake tester inserted in center comes out clean. Cake should spring back when pressed lightly in the center.
  17. Let cakes cool in pans on wire racks for 10 minutes before inverting.
  18. Using a long serrated knife, trim the tops and bottom of cakes and any dark crust along the sides of the layers if necessary, watch this video how to trim cake-layers.
  19. These cake layers are very fragile, so be careful when trimming the top and sides.

 

HOW TO FILL THE CAKE;

  1.  Prepare Manuelas fluffy vanilla frosting (click here for the recipe)
  2. Place a silicon mat or wax paper on a flat baking sheet, Add the first cake-layer on top.
  3. Add a few large dollops of the frosting on the first cake-layer, with a spatula spread it evenly!
  4. Add the next cake layer and re-peat (see my video above how to do this)
  5. Add the last cake layer and cover the entire cake with cream.
  6. Put the cake in the fridge, for one hour!

 

HOW TO DECORATE THE CAKE.

  1. When ready, make the same frosting again, get the recipe here
  2. Fill a pipping bag with the frosting, I use a Ateco #829 nozzle, any nozzle will do!
  3. Watch the video above how to pipe the frosting on the cake.
  4. Finish off the top of the cake with confetti and a cute candle!
  5. Cut, eat, share and enjoy!

Love Manuela xo

Love my recipe´s buy my English baking book “ love Manuela the baking book” 552 pages full of recipe´s, beautiful pictures and lots of inspiration, We deliver worldwide!

35 Comments

  1. Shauna Pinkham Reply

    Would this recipe bake well as cupcakes? And if so how long should they bake?

  2. When adding the sugar, mix for no more than 30 seconds including the time it takes to spoon it in? Or once it’s all in, mix for no more than 30 seconds?

  3. Walaa Alyousef Reply

    This looks so delicious. My question is, can I half this recipe and bake it in two or three 6″ cake pans? Also, can we buy these confettis online?

    • yes you can, these are availble if you live in the us, on my webshop, if not then just google to see were you can order these!

  4. Hei 🙂
    Hvor er kakestrøet kjøpt? Lett overalt, men finner ingen norske butikker som har 🙁

  5. Hi Manuela,
    Will the cake keep well in the fridge if I decorate it the day before and serve the next day or two?
    Thanks!

    • Hi Jenna, Like I wrote in the post I recommend it not to be in the fridge as it hardens, and become more like a pound cake, but if you have to, take it out of the fridge one to two hours before!

  6. I am very excited to try this recipe, but i am also very curious, what color nail polish are you wearing? I love it!

  7. Eli Yordanova Reply

    Hei Manuela!
    Hvorfor pisker vi ikke egg separat, før vi tilsetter dem til fløten?
    Også kan vi bruke sitron sirup for bunnene eller da kaken blir for bløtt ?

    Takk!

    • Du kan det eli om du syns det er lettere for deg! ja sitron sirup blir sikkert veldig godt!

  8. Mette M. Taarland Reply

    Kan bunnene til denne kaken fryses? Eller vil da den pynten inni kaken smelte når du tiner kakebunnen? Jeg liker best å pynte kaken mens bunnen er frosset delt. Da holder kremen seg kald under prosessen med pynting. (Jeg har ikke din hurtighet, samt at de fleste bursdager hos oss er midt i den verste varmen på sommeren)
    Bruker du kremstabilisator i kremen når du baker eller er dette noe du ikke “liker”? I august må jeg det, ellers så renner kremen før kaken er halvspist på grunn av varmen og hundedagene.

    • Mette M. Taarland Reply

      Kan det hende at Cacas har pynten du har inni kaken? De er jo spesialister innen kakeutstyr i Oslo.

    • Mette personlig så anbefaller jeg ikke å fryse denne kake, den er best fersk!
      Bruker mascarpone sammen med krem som stabilator, pluss at det gir en fantastisk smak!

  9. Hello Manuela 😀
    Are there any substitutes to make this cake Vegan?
    I love your style!! So feminine & pretty.

  10. I made this cake but as soon as i took it out of the oven it flopped
    What could i have not done well

    I used the double/whipping cream here in england could it b why it flopped?

    • Hi Angel, if it flopped there could be two reasons. One under baked or that you blended the flour in to much

  11. Hi
    Thank you for the recipe! Can’t wait to try it! I’m not sure what superfine sugar is here in the UK. Icing sugar? Caster sugar? Please advise.
    Thank you!

    • I use to make it myself in my blender, just a few seconds. in England, there is a brand called Tate & lyle that sells these in most shops

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