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    You are here: Home / Recipes / Cakes / layered confetti drip cake

    layered confetti drip cake

    Mar 6, 2018 · 7 Comments

    If you're looking for the perfect cake for a sprinkle lover, you've found it! This Layered Confetti Drip Cake has vanilla-almond sprinkle cakes sandwiched with homemade sprinkle buttercream, topped with white ganache, and decorated with more frosting and MORE SPRINKLES!

    layered confetti drip cake | The Baking Fairy

    Hi friends and happy Tuesday! So today is a very fun day because... it's just TWO DAYS until my birthday!? I figured it was the perfect time to share this fabulous Layered Confetti Drip Cake I recently made for one of my friends. This cake is ALL CONFETTI, ALL OVER. There's sprinkles in the cake batter and in the frosting and of course, more sprinkles on top. And the best part is that it's ridiculously delicious! And it's also so pretty. Honestly I just love it so much!

    layered confetti drip cake | The Baking Fairy

    So where do you even start when making this kind of sugar monstrosity?! First, I made the cake layers with my tried-and-true vanilla cake recipe, and just added in a tiny splash of almond extract and a whole bunch of sprinkles. After that, I made my easy peasy buttercream with a touch of cream cheese {it helps cut the sugar!} with some vanilla and almond extract and predictably some more sprinkles! And theeenn... the drip on top is white almond bark with some heavy cream to make it nice and pourable. The finishing touch - more frosting and MORE SPRINKLES. I am not kidding when I say an entire bottle of sprinkles was used in this confetti drip cake.

    layered confetti drip cake | The Baking Fairy

    layered confetti drip cake | The Baking Fairy

    When I was dreaming up this cake, I of course went to the internet for inspiration and I couldn't find a SINGLE cake that looked like what I wanted! I was determined to have NO actual chocolate on this confetti drip cake, and I envisioned a dreamy white chocolate coating on white cake. That elusive white-on-white is much harder to track down than you'd think. 😉 Thankfully this little beauty turned out like everything I ever wanted and more! The handful of sprinkles thrown right into the frosting adds that perfect pop of color to keep the white-on-white from being too monochrome. Overall 10/10 would make and happily EAT again. It's absolutely delicious and I'm JUST SO OBSESSED WITH HOW IT LOOKS. AAAH.

    layered confetti drip cake | The Baking Fairy

    Okay, I'm done waxing poetic but truly I'm in love with this confetti drip cake and you should be too! Tender, perfectly sweet cake topped with buttercream and crowned with a dreamy white chocolate drip. What could possibly be better?!

    Looking for more ridiculous cakes? I'm here to help! Check out my Peanut Butter & Jelly Layer Cake, Vegan Dark Chocolate Fig Cake, Gender Reveal Piñata Cake, Chocolate Hazelnut Layered Baked Alaska, and Layered Tres Leches Cake. Happy baking!

     

     

    5.0 from 1 reviews
    layered confetti drip cake
     
    Save Print
    Prep time
    30 mins
    Cook time
    35 mins
    Total time
    1 hour 5 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Cakes
    Serves: 24
    Ingredients
    • *for the cake*
    • 2 cups granulated sugar
    • 3½ cups all-purpose flour
    • 3 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ cup {1 stick} unsalted butter, at room temp
    • 4 eggs
    • ⅔ cup sour cream
    • ½ cup vegetable oil
    • 2 tablespoon vanilla extract
    • ½ tablespoon almond extract
    • 1⅓ cups whole milk
    • ½ cup sprinkles
    • *for the frosting*
    • 1½ cups {3 sticks} unsalted butter, at room temp
    • 2 oz cream cheese
    • 6 cups powdered sugar
    • ¼-½ cup heavy cream {more or less as needed}
    • 1 tablespoon vanilla extract
    • 1 teaspoon almond extract
    • pinch of salt
    • 3-4 tablespoon sprinkles
    • *for the ganache*
    • ½ cup chopped white almond bark
    • ½ cup heavy cream
    Instructions
    1. Preheat the oven to 350F, and spray four 8inch pans with baking nonstick spray (or you can butter & flour them).
    2. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar. Add in the butter, and beat on low until it's incorporated and has a sandy texture.
    3. In a small bowl, whisk together the oil, eggs, sour cream, vanilla and almond extract, and add them to the dry ingredients. Mix until combined.
    4. Pour in the milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the sprinkles.
    5. Divide the batter evenly between the four pans, and bake for 30-35 min, until a toothpick inserted in the center comes out clean {the top may still appear very white, that's okay!}
    6. Let cakes cool completely before handling {I like to refrigerate for a few hours!}. When cool and solidified, carefully trim the top of each cake to make them nice and flat.
    7. Now you can make the frosting.
    8. In the bowl of a stand mixer, combine the butter, cream cheese, salt, and vanilla and almond extracts. Beat until combined, then slowly add in the powdered sugar, a cup at a time.
    9. Then, slowly drizzle in the heavy cream or milk until it's your desired stiffness. You might not need it all!
    10. Set aside a small amount of frosting {you'll use this to decorate the top later}. In the rest of the frosting, gently fold in the sprinkles.
    11. Place a dollop of frosting onto your cake board or plate, and place one of the whole cakes on top. Cover the top with frosting, then repeat the process with all until you have a nice layered cake.
    12. Cover the top and sides of the cake with frosting, and then using a cake scraper, go around the sides and scrape just enough to have some cake show through. If you don't want the naked cake effect, you can frost more heavily to cover. When done, place cake in the fridge until solid before pouring on the ganache.
    13. To make the white ganache, combine the almond bark and heavy cream in a microwave-safe bowl. Heat in 15 sec increments until smooth and creamy. Let cool slightly, then place in a ziplock baggie or a squeeze bottle, and decorate as desired. Let the cake cool in the refrigerator again if you want to decorate the top with more frosting.
    14. When the chocolate is solid, you can decorate the top! I used a 1M tip, and then topped with sprinkles. Serve immediately or refrigerate until needed!
    3.5.3251

    *Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

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    Reader Interactions

    Comments

    1. TANIA ISBY says

      August 01, 2018 at 7:04 pm

      How many layers?? Beautiful!!

      Reply
      • valentina says

        August 01, 2018 at 9:21 pm

        Thanks for your comment, Tania! It was 4 layers 🙂

        Reply
    2. Diana says

      August 16, 2018 at 9:17 am

      Hi! This is so pretty. May I use one of your images for my drip cake inspiration blog post and link back to your website?

      Thank you!!

      Reply
    3. T. W. Jones says

      June 13, 2020 at 6:47 am

      Hello there! Any tips on how to get the ganache to be as creamy as yours? Mine ended up being see-through and glaze-like. I tried the almond bark and white chocolate chips.

      Reply
      • valentina says

        June 13, 2020 at 10:02 am

        Hi! Ganache is a bit of a picky beast to be honest. It sounds like your ganache was too thin! I would keep adding more white chocolate/almond bark to it until it reaches the right consistency. Start with a small amount of liquid and go up as needed. It's easier to thin a thick ganache than to try to thicken one back up! Hope that helps!

        Reply
    4. Caitlin says

      August 31, 2020 at 8:14 pm

      Hi - you mention cream cheese in your buttercream but it’s not listed in ingredients. Curious about that and how you use it.

      Reply
      • valentina says

        August 31, 2020 at 10:50 pm

        Hi Caitlin! Thank you for your comment! Often I copy/paste ingredient lists and instructions from past recipes and edit as needed. I totally forgot to address the cream cheese in the recipe itself. If you want to add it, it's just 1-2 oz (just added it into the ingredients & instructions). It doesn't add a strong cream cheese flavor but it helps make the frosting less overwhelmingly sweet!

        Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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