Confetti Cheese Smash Cake

Introduction

The Confetti Cheese Smash Cake is a vibrant, playful dessert that’s perfect for birthdays, celebrations, or whenever you want to add a little fun to your day. Combining the creamy richness of cheese with the sweet, colorful burst of confetti sprinkles, this cake is as delightful to make as it is to eat. Whether you’re a seasoned baker or just starting out, this recipe offers a creative twist on traditional cakes and is sure to impress both kids and adults alike.

The History

Smash cakes have become increasingly popular over the past decade, especially for toddler birthday parties, where the highlight is often watching the child gleefully smash their hands into the frosting-covered cake. Over time, bakers and pastry chefs have experimented with different flavors, textures, and decorations, leading to the creation of the “confetti” version. The addition of colorful sprinkles and cream cheese frosting brings a whimsical flair, making it a favorite for all ages—not just the little ones.

Ingredients Breakdown

This recipe uses simple ingredients that come together to create a moist, flavorful cake with a rich cheese topping:

All-purpose flour – Provides structure and stability to the cake.
Baking powder – Helps the cake rise and remain light and fluffy.
Salt – Balances the sweetness and enhances flavor.
Unsalted butter – Adds richness and helps create a tender crumb.
Granulated sugar – Sweetens the cake and contributes to its texture.
Eggs – Bind the ingredients and provide moisture and structure.
Milk – Keeps the batter moist and adds a smooth texture.
Vanilla extract – Enhances the overall flavor profile.
Sprinkles – For that iconic “confetti” look inside and on top of the cake.
Cream cheese – Forms the base of the rich, tangy frosting.
Powdered sugar – Sweetens the frosting and gives it body.
Heavy cream (optional) – Makes the frosting extra smooth and spreadable.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans or one 8-inch pan for a thicker smash cake.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Mix in the dry ingredients alternately with milk, beginning and ending with the dry mixture. Mix until just combined.
Fold in the sprinkles gently to avoid bleeding color too much into the batter.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
Let cool completely in the pans on wire racks before removing and frosting.
For the frosting, beat cream cheese and powdered sugar together until smooth. Add heavy cream if needed for desired consistency. Frost the top and sides of the cake.
Decorate with additional sprinkles on top for that classic confetti effect.

Tips

Use room temperature ingredients for smoother mixing and even rising.
Don’t overmix the batter once you add the dry ingredients—this can lead to a dense cake.
Freeze the cake layers for 20–30 minutes before frosting to prevent crumbs from mixing into the frosting.
If using food coloring in the batter, add gel colors instead of liquid to avoid altering the texture.
Keep the cake refrigerated until ready to serve to maintain frosting shape and freshness.

Variations and Customizations

Flavor swaps: Try almond extract instead of vanilla or add lemon zest for a citrus twist.
Chocolate confetti: Substitute some flour with cocoa powder and use chocolate sprinkles for a chocolate-lover’s version.
Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Dairy-free: Substitute butter with vegan margarine, milk with almond or oat milk, and use vegan cream cheese for frosting.
Layer it up: Make a small tiered cake by adding more layers for special occasions.

Health Considerations and Nutritional Value

This cake is best enjoyed as an occasional treat rather than part of a daily diet. Each slice (based on 8 servings) contains approximately:

Calories: ~400–500
Total Fat: ~20–25g
Saturated Fat: ~12g
Carbohydrates: ~50g
Sugar: ~35g
Protein: ~5g

To lighten it up, consider substituting half the butter with applesauce, using low-fat dairy products, or reducing the amount of powdered sugar in the frosting. Always remember portion sizes and enjoy this sweet indulgence mindfully!

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
⅔ cup milk
1 teaspoon vanilla extract
¼ cup rainbow sprinkles
Frosting:
4 oz cream cheese, softened
2 cups powdered sugar
1–2 tablespoons heavy cream (optional)

Directions

Preheat oven to 350°F (175°C). Prepare cake pans.
Whisk flour, baking powder, and salt; set aside.
Cream butter and sugar until fluffy.
Add eggs one at a time, then stir in vanilla.
Gradually mix in dry ingredients and milk alternately.
Fold in sprinkles gently.
Divide batter and bake for 25–30 minutes.
Let cool completely before frosting.
Beat cream cheese and powdered sugar for frosting; add cream if needed.
Frost and decorate with more sprinkles.

FAQ

Can I make this cake ahead?
Yes! Bake the layers up to a day in advance and wrap them tightly at room temperature. Frost the day of serving.

Can I freeze the cake?
Absolutely. Wrap cooled layers or the whole frosted cake tightly in plastic wrap and foil. Thaw in the fridge overnight and bring to room temperature before serving.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 20–30 minutes before serving again.

What kind of sprinkles should I use?
Use nonpareils or jimmies for best texture and color retention. Avoid using chocolate or melting-type sprinkles inside the batter.

Can I use a stand mixer?
Yes! A stand mixer works perfectly for creaming the butter and sugar and mixing the batter.