Nadiya Hussain’s confetti birthday cake is the ultimate birthday cake, whether you’re baking for a children’s birthday party or for a grown-up. It’s super pretty but surprisingly simple to make. The pink icing is actually made with real strawberries, so you won’t have to use any food colouring to achieve this dreamy colour. The sprinkles take it to the next level. This pastel-coloured pink cake is the perfect celebration cake and you’ll make someone very, very happy with it!
- For the cake:
- 175g unsalted butter
- 175g self-raising flour, plus extra for dusting
- 1tsp baking powder
- 175g caster sugar
- 3 medium eggs
- 2tbsp whole milk
- 100g brightly coloured sprinkles, plus 200g to decorate
- For the frosting:
- 75g strawberries
- 225g unsalted butter
- 375g icing sugar
Heat the oven to 180C, gas 4. Grease and line 2x18cm tins and dust the sides with flour, removing any excess.
Put the butter, flour, baking powder, sugar, eggs and milk in a mixer and mix on high speed for 2 mins. Stir in the sprinkles by hand, then divide between the tins. Bake for 25 mins until just firm to touch. Leave to cool slightly, then transfer to a wire rack to cool completely.
For the icing, blitz the strawberries in a food processor, then strain through a sieve, discarding the pulp. Whisk the butter with half the icing sugar, then whisk in the strawberry juice and rest of the sugar. Add a little milk if it’s too thick.
Sandwich the cakes together with ⅓ of the icing and use the rest to cover the cake. Cover the top with sprinkles.
Top tip for making Nadiya Hussain’s confetti birthday cake
cake is that it can be baked, cooled, crumbled and mixed with frosting to make cake pops for kids' parties - which are definitely easier to distribute to smaller children!