Vanilla Confetti Anniversary Cake

I made this confetti/sprinkle cake in honour of my sister's 20th wedding anniversary - the confetti/sprinkles are supposed to remind you of wedding confetti (although I know it also conjures up images of a child's birthday cake, so store this away in your mind as you may have another occasion that you can adapt this cake for. I'm visualising a pink iced cake with a lot of sprinkles!)

My middle sister and I are only one year apart in age and we got married within a year of each other - she first and me 8 months later. So in keeping with most of our lives, we have shared some of our special firsts together including our first wedding anniversary and now of course our 20th wedding anniversaries. So, it was only fitting that I be the one to make a special cake for her in the hope that 8 months later she will do the same!

I was so happy and excited when I discovered the recipe for this cake ( as I knew it would be perfect for a truly special and well loved couple celebrating their 20 years of marriage together - fun, colourful and full of life just like they were 20 years ago on their wedding day. Here's to many many more.......


For the cake:

240ml whole milk at room temperature

4 large egg whites at room temperature

1 whole egg at room temperature

2 teaspoons vanilla extract

1/4 teaspoon almond extract

315g plain flour with 5 tablespoons removed and replaced with 5 tablespoons of cornflour or just with 5 tablespoons of flour removed

300g caster sugar

1 tablespoon & 1 teaspoon baking powder

3/4 teaspoon salt

170g unsalted butter at room temperature

70g coloured sprinkles of your choice

For the icing:

375g unsalted butter, softened

400g icing sugar, sifted

45ml milk

1 tablespoon vanilla extract

A pinch of salt

Confetti/sprinkles for decorating

Preheat the oven to 160C and grease and line 2x 8 inch tins with parchment.

In a medium bowl, mix together the eggs, 1/4 cup of milk, vanilla, almond extract and set aside.

In a free standing electric mixer, mix together the sugar, flour, baking powder and salt.

Add the butter and beat on a low speed adding the rest of the milk. Increase the mixer speed to medium and beat for another 1 to 2 minutes.

Add the egg mixture in 3 batches, beating the mixture for about 20 seconds after each addition.

Lastly, add the sprinkles and gently fold them through.

Divide the batter equally between your two prepared tins.

Bake for 30 to 35 minutes until a skewer inserted in the centre comes out clean. (One cake may take slightly longer than the other).

Allow the cakes to cool for 10 to 20 minutes before releasing them onto wire racks to cool completely.

To make the icing, in a free standing electric mixer with the paddle attachment, beat the butter for about 8 minutes (on Kitchen Aid speed setting 4). This will make the butter become very pale and creamy.

Add the remaining ingredients and beat on a low speed for 1 minute and then on medium speed for 6 minutes.

Once you have light, creamy, fluffy icing, start icing your cake. Sandwich the 2 layers together with a dollop of icing and then using an offset spatula ice the exterior and shower on the confetti as if you were throwing it at a wedding!

Baking Notes:

Please make sure that you do read the recipe instructions from start to finish a couple of times because the method does not exactly stick to your usual cake making method. Believe me, if you follow the instructions above, you too will achieve a beautiful cake.

Don't be afraid of using the egg whites in this recipe!

Removing the 5 tablespoons of plain flour and substituting cornflour makes cake flour! It is optional as to whether you replace the 5 tablespoons that you have taken out with cornflour. I find that adding the corn flour does give a lighter sponge.