This happy birthday cake with Confetti it's one of the two I blew the candles with this year. After having prepared the chocolate cake of my dreams, my son told me that it was still summer, maybe it would be better to have a more cheerful cake of colors, and leave the chocolate cake for a little later.

So since I just need an excuse to make candy, I got this happy birthday cake with confetti. This summer reviewing cookbooks with my sobri Ana, we saw a confetti pie that she loved.

In the blog I already have published the famous birthday cake by Cristina Tossi of Momufuku in New York, but I wanted to make a cake with a soft and white chocolate cream.

So said and done. The cake of this happy birthday cake, it's not for nothing, but you're to put a floor with balconies to the street and it's just a delicious cake. Cheese cream and white chocolate make the rest so happy birthday cake will fall in love with you in the first bite, so I hope you'll be encouraged to prepare it and send me the photo!


For biscuits

  • 350 g flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 225g unsalted butter, room temperature
  • 400 g sugar
  • 1 tablespoon of vanilla paste
  • 3 egg whites
  • 2 eggs
  • 150 ml milk
  • 100ml fresh cream (believe me fraiche) or Greek yogurt
  • 60g sprinkles or colorful noodles

For frosting or vanilla cream

  • 250 g of mascarpone cheese
  • 200g white chocolate
  • 1 teaspoon pure vanilla extract
  • 600ml liquid cream


We preheat the oven to 180 degrees. We grease three 18-20 cm molds by placing a baking paper on the bottom of each and set reserve.

We start our happy birthday cake by whisking the butter with vanilla and sugar at medium-high speed for 3 minutes.

Add the eggs one by one, whisking well and then the whites and whisk for about 4 minutes until the mixture is smooth.

In a bowl combine the flour with the salt and yeast.

Add the ingredients by alternating the flour mixture with the milk first and then with the fraiche cream, and scraping with a spatula the edges of the bowl each time we add flour.

When we have the mixture ready, add the sprinkles or colored noodles spreading them across the surface. Mix lightly and spread the mixture into three pans (I got 480 g of dough for each) and bake for about 30 minutes until when I prick them with a toothpick it comes out clean.

Let them cool for 10 minutes before unmoulding. Place them on a back-down rack and let it cool completely.

For the melting cream the white chocolate and wait for it to temper. In a bowl of electric blender, whisk the mascarpone cheese with the vanilla. Add the white chocolate and mix well. We begin to add the liquid cream gradually until we achieve a creamy consistency.

Place a cake at the base and cover with a layer of cream. We put on top of another cake and repeat these steps until we finish with the last cake. We decorate by covering the cake completely with the cream and decorating with a handful of colorful confetti and blowing out the candles!

Tips and Tricks

  • You can make a smaller cake by making half the amount of each ingredient
  • You can replace white chocolate with your favorite sweetener
  • The cake freezes very well so if you want you can prepare it, freeze it and take it whenever you prefer. To defrost, leave it in the fridge 24 hours or else it's very hot, 4 hours at room temperature
  • Preparation time: 60 minutes
  • Difficulty: easy
  • Servings: 14

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