Chaos Style Confetti Birthday Cake (Print Version)

Soft vanilla cake, sprinkles, and frosting wrapped up for a playful, colorful dessert perfect for celebrations.

# Components:

→ Cake Components

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup whole milk
04 - 1/4 cup unsalted butter, melted
05 - 1 large egg
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt
09 - 1/4 cup rainbow sprinkles

→ Frosting Components

10 - 1/2 cup unsalted butter, softened
11 - 1 1/2 cups powdered sugar
12 - 2 tablespoons whole milk
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt

→ Assembly Components

15 - 8 soft flour tortillas (8-inch)
16 - 1/2 cup rainbow sprinkles, for garnish
17 - 1/2 cup crushed crispy rice cereal or wafer cookies (optional)

# Method:

01 - Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan and line with parchment paper.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, egg, and vanilla extract. Gradually incorporate the wet ingredients into the dry ingredients until just combined. Gently fold in the rainbow sprinkles.
03 - Pour the batter evenly into the prepared baking pan. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
04 - While the cake cools, prepare the frosting. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and salt, beating until the frosting is smooth and fluffy.
05 - Crumble the cooled cake into a large bowl. Add approximately two-thirds of the prepared frosting to the cake crumbs and mix until the mixture holds together when pressed, avoiding excessive moisture.
06 - Lay out the flour tortillas. Spoon a generous portion of the cake-frosting mixture down the center of each tortilla. Sprinkle with additional rainbow sprinkles and the crushed crispy rice cereal or wafer cookies, if using.
07 - Drizzle or spread a small amount of the remaining frosting over the filling in each tortilla. Fold the sides of the tortilla inward, then roll tightly from the bottom to create a wrap.
08 - Slice the wraps in half and serve immediately. Alternatively, chill for 15 minutes to allow the wraps to set before serving.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses simple pantry staples you likely already have
  • Perfect make ahead dessert for parties and gatherings
  • No fork needed portable dessert eliminates messy cleanup
02 -
  • These wraps can be made up to 24 hours in advance and stored in the refrigerator
  • The cake mixture alone keeps for 3 days refrigerated perfect for meal prep
  • Each wrap contains approximately 340 calories making them a reasonable dessert option
03 -
  • Let the cake cool completely before crumbling to ensure the frosting doesn't melt when mixed in. A slightly chilled cake is even easier to work with.
  • When rolling the wraps, fold in the sides first, then roll from the bottom up to create a secure burrito-style wrap that won't leak filling.
  • For the cleanest cut, chill the assembled wraps for 15 minutes before slicing them in half with a sharp serrated knife. This little extra time makes a huge CCEFDIFFERENCE in presentation.

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