Birthday Cake Club: Confetti Table Runner Cake

Hi Bakers!

Last month’s Rhubarb Table Runner Cake was such a hit that I couldn’t help but make another. This time with tons of sprinkles and extra joy. It is my birthday month, after all, and I just know you’ll be wanting the recipe this summer.

Happy Birthday, my fellow June babies!

For round 2 of table runner cakes, I scaled it back slightly. Same concept; more manageable size for the home kitchen. The recipe uses one, thick sheet cake that gets cut into two long layers. It slices into 8 to 10 delectable servings.

Speaking of slicing, I love how easy these rectangular-shaped cakes are to cut and serve. Instead of a cake wedge, you get these perfectly proportioned pieces with the same cake-to-filling ratio in each bite.

This isn’t the first confetti cake I’ve developed, but it’s certainly the fluffiest. Made with egg whites and sour cream, it is both light and extremely moist.

I love the way confetti cake pairs with tangy cream cheese frosting. I added a layer of apricot jam in the middle for a little pop of flavor, but it’s not super necessary.

This cake was a hard one for my kids (and myself, to be honest) to ignore. Sitting on the counter, in all its sprinkle glory. Like, come on, how could anyone resist? This cake would be a total hit at any birthday you have this summer.

For a large party, double the recipe (baking the cakes in two 9x13-inch pans) and arrange the layers end-to-end to create a longer rectangular cake.

For decorating, select any sprinkles that you want. This part is all about appearance and taste. But for the cake layers themselves, you want to pick something that will keep its color and remain suspended throughout.

Quins - These types of sprinkles are flat, colorful, and come in a variety of shapes. They are most recognizable as being round and sequin-like. I like these best for confetti cake because the colors pop and don’t bleed.

Sprinkles - These rod-shaped varieties are typically multi-colored or chocolate. They can be a bit waxy in texture, but bake up well in confetti cake. Add these at the very end of mixing and fold gently to keep the colors from bleeding and turning the batter blue/grey.

Nonpareils - These super tiny, multi-colored sugar balls are also known as Hundreds and Thousands (what it feels like when you accidentally spill them on your kitchen floor). These will melt into the batter and are not recommended for baking in cakes.

Be wary of naturally colored sprinkles. The colors tend to fade and disappear after baking.