Homemade confetti cake is a tasty, made-with-love, vanilla-flavored take on a favorite birthday cake. And it’s even more fun with tiers.
And just like that, she turned 10. This sensitive, brilliant, talented, curious girl who has challenged, loved and enlightened me has been on this planet for a decade. This stage-loving, dancing, acting, singing, spotlight-craving girl who has never met a video camera she didn’t want to be in front of is now 10-years-old.
This means so much. It means that my littlest child, the one who only wanted to be held by me for years is now an independent, strong-willed girl who … still wants lots of hugs. My curly-haired (don’t let her hear you say that) little girl who makes friends everywhere and adores all things unicorns is nearing middle school. She’s growing up, whether I want her to or not.
That’s the rub of parenthood. When kids are little, it seems like they’ll be that way forever — all energy and giggles, cuddles and fun (well, except when they get upset or melt down, which comes with the territory). They need you for everything. Gradually, they become more autonomous, and it’s okay because you’re ready for them to have some autonomy. As they grow into bigger little kids, you get a little more space and room to do things beyond caring for their every need. But, at some point, suddenly they don’t need you as much. In fact, they want some space to do things other than just being your kid. That’s what 10 is.
When she was really little, I didn’t think I would miss those days. But I do. So much.
And yet, it’s kind of awesome too. You get to see who your children become.
Paige has become a girl with strong friendships. She’s passionate and caring, creative, curious and smart. She’s athletic too. And, importantly, she’s not grown up yet — though she’s reached the stage where she thinks she is.
There’s still a little time for her to be my little. Maybe.
For her birthday this year, she asked for a confetti cake and I was happy to oblige. As a unicorn-loving person, I added some candy unicorns to the design for fun.
It’s not the fanciest cake ever, but Paige and her friends adored this whimsical tiered cake with unicorns all over it. I think it was the tender, vanilla-y flavor that did it. And perhaps the bright spots of sprinkles throughout. I mean, who doesn’t love a confetti cake? And it’s even better when it’s homemade.
Making this is actually super simple. It takes a single bowl to mix together the batter for these layers. Let them cool completely before you frost them with an easy vanilla frosting (also a one-bowl preparation). Then decorate however you wish … unicorns optional.
But really, are unicorns ever not wanted?
Tiered Confetti Cake
- 1 cup all-purpose flour plus additional for the baking pans
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp kosher salt
- 1 large egg
- ½ cup milk
- ¼ cup canola oil
- 1 tsp vanilla extract
- ¼ cup sprinkles
- Preheat the oven to 375 degrees. Grease the bottoms and sides of a 7-inch cake pan and a 5-inch cake pan. Sprinkle with flour and tap gently to spread out over the bottom, removing any excess.
- In a medium mixing bowl, sift together the flour, sugar, baking powder and salt. Add the egg, milk, oil and vanilla extract to the bowl. Whisk vigorously for two minutes, until smooth. Stir in the sprinkles.
- Divide the batter evenly among the cake pans. Bake for 20-25 minutes, until a cake tester inserted into the center of a cake comes out clean.
- Transfer to a wire rack and cool completely.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.