We’re no stranger to Rainbow Chip/Funfetti/Confetti Cakes here on Planet Byn. This cake is truly so nostalgic and fun and takes me back to being a kid. I’ve made plenty of versions of this cake over the years, but still wanted to try out Claire’s recipe.

I actually make this the first time back in March for my brother’s birthday. I made a 1/2 batch for a small 6″ cake, and tried to turn it into a Lemon Meringue Cake (lemon curd filling + toasted marshmallow frosting) and it was a disaster. Lemon curd smooshed out the sides, the frosting was too runny, it was hard to assemble, and I just wasn’t happy with it. Of course, his family still ate it and loved it, but I had to do this recipe justice.

I tried again last week for my friend Jen’s birthday. Her family is going through a tough time, so I thought a super bright and fun birthday cake being dropped off on their doorstep might be a welcome surprise.

I followed Claire’s recipe exactly and don’t even have any notes to share. The only thing I’ll say is that Claire is right when she says the recipe makes a lot of batter. I had enough to make 3 x 8″ layers for Jen’s cake, and 2 x 6″ layers I’m saving for something else.

The cake is hydrated, tastes great and is sturdy enough for carving and stacking (note to self for the future!). There is almond extract included, but I couldn’t really taste it in the final cake, so I would double that next time. I didn’t make Claire’s Cream Cheese Frosting to decorate, since I prefer to use My Favourite Buttercream for stacking layer cakes, but I’ll use that when I make my mini cake soon.

You can find the ingredient listing + directions in Claire’s video here!

More Planet Byn x Dessert Person posts here!

Note: I ordered a gigantic 3lb box of Diamond Crystal Kosher Salt online, but if you don’t have it, just use regular salt and cut the measurement in half for these recipes.