The Teahouse's confetti cake

Confetti cake from pastry chef Noel Singh at The Teahouse 

Image for The Teahouse's confetti cake

You don't need master cake decorating skills to create something stunning. Colourful confetti can go a long way to beautiful desserts, especially when you are short on time and looking for something simple. At Vancouver's The Teahouse, located in Stanley Park, pastry chef Noel Singh offers this gorgeous and delicious cake that's especially fitting for Easter weekend.


1 cup butter, room temperature, plus more for greasing pans
2 cups granulated sugar
5 whole eggs, room temperature
1 tbsp vanilla extract
3 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup buttermilk, room temperature
1/2 cup multi-colour sprinkles

Lightly grease two 9” round cake pans, set aside and preheat your oven to 350.

Cream the butter and granulated sugar in a stand mixer on medium speed using the paddle attachment.  Combine until it becomes pale yellow and don’t forget to scrape down the sides with a rubber spatula.

Add in the room temperature eggs one at a time then add the vanilla extract.  Don’t add the next egg until the previous one is mixed in. Continue to mix until it becomes whipped and fluffy.

In a separate bowl, sift the flour, baking powder and salt together and add about ⅓ of the dry mix to the butter mixture and mix on low until just combined.  Then pour in about ⅓ of the buttermilk and mix until that is combined. Continue this process until all the flour and buttermilk is incorporated.

Use a rubber spatula and mix in the sprinkles by hand into the batter to disperse them evenly and prevent the color from bleeding into the batter. 

Divide the batter between the two prepared cake pans and bake in the oven for 25 to 35 minutes.  Use a tooth in the center of the cake to test for doneness, if it comes out clean it is baked.

Let it cool in the pan for about 20 minutes, then remove the cake from the pan and allow it to cool completely on a wire rack.


1 cup butter, room temperature
1/2 cup cream cheese, room temperature
1/4 tsp salt
1 tsp vanilla extract
4 cups icing sugar
1 to 2 tbsp heavy cream

In a stand mixer, combine butter and cream cheese using the paddle attachment on medium speed until light and fluffy.  Again, don’t forget to scrape down the sides with a rubber spatula.

Add the salt and vanilla extract and continue mixing until it is mixed in.

Sift the icing sugar into the butter mixture and mix on low until the icing sugar is combined.  Scrape the sides and mix on medium speed adding 1-2 tbsp of cream to make the buttercream homogenous and help create a fluffy texture.




1/2 cup multi-colour sprinkles

If the tops of the cooled cakes have domed, trim them carefully to make them flat. Cut each cake horizontally into two layers.

Start by placing a dollop of buttercream in the center of one of the layers. Spread it out evenly to about ¼” to ½” thick. Stack another cake layer on top and continue the same process until all the layers of cake are stacked.  

Apply a thin layer of buttercream all over the cake (this is called a crumb coat). This crumb coat will prevent any crumbs from showing in the final layer of buttercream.  Place the cake in the fridge for about 30 minutes, until the buttercream has firmed up.

After the 30 minutes, finish covering the cake with the buttercream then place back into the fridge for about 15 minutes.

While the cake is in the fridge, pour multi-colour sprinkles into a bowl.  Pull the cake out of the fridge again and start to press the sprinkles into the sides of the cake until it is completely covered


1 double-layered 9" cake