Confetti Cake

Confetti Cake! Not just your regular confetti funfetti cake but with an extra sneaky ingredient. Ruby chocolate, Have you guys tried it? It has a mild berryish flavour like a berry+ white chocolate flavor! Its that month of the year, you can make it for Valentine’s day. Or you can just make it for yourself and have a big fat slice of it all for yourself. 

If you cannot find ruby chocolate, you can use white chocolate instead of ruby chocolate. Add a teaspoon of rosewater for a little extra added flavour! I bought ruby chocolate in Vancouver here.

Confetti cake

Confetti Cake with Ruby chocolate Swiss Meringue Buttercream

Course Dessert
Cuisine American
Keyword confetti cake, Ruby Chocolate, swiss meringue
Prep Time 30 minutes
Cook Time 1 hour
Servings 8


Confetti Cake (3 x 6")

  • 180 gm All Purpose Flour 1 ½ cup
  • 150 gm Butter ⅔ cup
  • 60 ml Oil ¼ cup
  • 4 L Eggs
  • 150 gm White Sugar ¾ cup
  • 60 ml Milk ¼ cup
  • 2 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 3-4 tbsp Confetti Sprinkles

Ruby Chocolate Swiss Meringue Buttercream

  • 175 gm Butter (cubed + room temperature) ¾ cup
  • 150 gm Sugar ¾ cup
  • 2 L Egg Whites 60 ml
  • 100 gm Ruby Chocolate (Melted) A little over ½ cup


Confetti Cake (3 x 6")

  1. Preheat the oven to 180° C/ 350° F. Grease and line the cake tin with parchment paper.

  2. In a large bowl, fitted to a stand mixer with a paddle attachment. Cream the butter and sugar until light, pale and fluffy.

  3. Add and beat one egg at a time. Add the oil.

  4. Sift in the flour and baking powder alternating with milk. Mix thoroughly until completely incorporated, scraping the sides of the bowl.

  5. Fold in the confetti sprinkles. Divide the cake batter into the 3 tins and bake for 25-30 minutes. Check with a wooden skewer to see if completely baked. Once baked, let it cool on a cooling rack.

Ruby Chocolate Swiss Meringue Buttercream

  1. In a bowl on a pan on simmering water, melt the ruby chocolate and keep it aside once its completely melted.

  2. In a bowl add the egg whites and sugar, using the same pan of simmering water. Keep whisking until the sugar is completely dissolved. Rub the mixture between your fingertips to check if the sugar is fully dissolved.

  3. Transfer this mixture to the bowl attached to the stand mixer with a whisk attachment. Whisk the mixture until glossy and stiff also check to see if the bowl is cooled.

  4. Add the butter cubes one at a time while whisking. Keep whisking until the frosting comes together. If the frosting looks like its splitting nothing to worry keep whisking it should come together.

  5. If too runny, chill in the fridge for a few minutes and then try whisking again this should fix the Swiss meringue buttercream


  1. Place a dollop of frosting on a cake board/ stand/ plate. Add a layer of cake on the dollop.

  2. Add a layer of frosting on the cake and smoothen with an offset spatula. Repeat for other layers.

  3. Using the spatula, apply a thin coat of frosting around the cake, chill in the refrigerator for 15 minutes. Once the cake is chilled, add a thicker layer of frosting.

  4. Chill the cake again and Sprinkle more confetti sprinkles on the cake.

confetti cake with ruby chocolate

confetti cake with ruby chocolate

Enjoy with a cuppa! 

Happy Baking 


Join my mailing list

Sign up to stay up to date with all things sweet...

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.