There’s nothing quite like ringing in the New Year with something sweet, and my New Year’s cake has become our family’s little tradition. I remember the first time I made it – my niece was convinced the sprinkles were edible confetti (she wasn’t wrong!) and we all ended up with glittery fingers by midnight. What I love most about this cake is how simple it is to throw together, yet it feels so special with its fluffy texture and festive toppings. Whether you’re hosting a big party or just want a sweet treat to enjoy with coffee on January 1st, this cake brings that celebratory sparkle without any fuss.
Why You’ll Love This New Years Cake
Oh, where do I even start? This New Year’s cake has stolen hearts at every party I’ve brought it to – and not just because of those sparkly sprinkles! Here’s why it’s become my go-to celebration dessert:
- Effortless elegance: It looks like you spent hours decorating, but honestly? The simple vanilla frosting and colorful sprinkles do all the work for you.
- Foolproof baking: Even my cousin who once burned boiled water managed to make this cake perfectly on her first try.
- Customizable joy: Swap sprinkles for edible gold dust one year, rainbow jimmies the next – it’s like a blank canvas for your New Year’s mood.
- Leftover magic: Somehow tastes even better the next morning with your first cup of coffee (if it lasts that long!).
Ingredients for New Years Cake
Here’s everything you’ll need to create this sparkly celebration cake. Trust me, the magic is in keeping it simple – no fancy ingredients required! I’ve broken it down so you can see exactly what goes where, because nobody wants to realize mid-baking that their butter’s still rock-hard in the fridge (been there!).
For the Cake
The cake itself is pure, simple perfection – and these ingredients make sure of it:
- 1 1/2 cups all-purpose flour (spoon and level it – no packing!)
- 1 cup granulated sugar (I sometimes reduce to 3/4 cup if I want it less sweet)
- 1 teaspoon baking powder (make sure it’s fresh!)
- 1/2 teaspoon salt (regular table salt works fine here)
- 1/2 cup unsalted butter, softened (this is CRUCIAL – let it sit out for 30+ minutes)
- 2 large eggs (room temperature mixes in smoother)
- 1/2 cup whole milk (though I’ve used almond milk in a pinch)
- 1 teaspoon vanilla extract (the real stuff, please!)
For the Frosting
This easy frosting is basically edible glitter glue for all those pretty sprinkles:
- 1 cup powdered sugar (sift it if you want super smooth frosting)
- 1/4 cup unsalted butter, softened (again with that softening!)
- 1 tablespoon milk (adjust for your perfect spreading consistency)
- 1/2 teaspoon vanilla extract (or try almond for a fun twist)
- Sprinkles of choice (I use about 1/4 cup – go wild with colors!)
Pro tip: Double the frosting if you love thick layers – I won’t tell!
Equipment Needed
You won’t need any fancy gadgets for this New Year’s cake – just the basics from your kitchen! Here’s what I always grab:
- 9-inch round cake pan (the trusty workhorse of my baking collection)
- Electric mixer (though a strong arm and whisk work in a pinch!)
- Mixing bowls – one large, one medium (I use the same chipped yellow one every year for luck)
- Rubber spatula (for scraping every last bit of batter – no waste!)
- Cooling rack (crucial unless you like melted frosting puddles)
That’s it! See? I told you this was easy. Now let’s get baking!
How to Make New Years Cake
Preparing the Cake Batter
First things first – preheat that oven to 350°F (175°C) and grease your cake pan. I use the classic butter-and-flour method, but you could use nonstick spray too. Now, let’s make magic happen! In your big mixing bowl, whisk together the flour, sugar, baking powder and salt. Pro tip: whisk for a good 30 seconds – it makes the cake so much lighter! Then add that softened butter (if it’s still chilly, 15 seconds in the microwave helps – just don’t melt it!)
Here’s where the fun begins – crank up your mixer to medium and beat until it looks like wet sand, about 2 minutes. Add eggs one at a time, then the milk and vanilla. Scrape the bowl halfway through – those sneaky dry patches love to hide in the corners! You’ll know it’s ready when the batter is smooth and falls off the beaters in pretty ribbons. Don’t overmix though – we want tender, not tough!
Baking and Cooling
Pour that gorgeous batter into your prepared pan and pop it in the oven. Set your timer for 25 minutes but don’t wander off – ovens can be sneaky! The cake’s done when it’s golden, springs back when lightly touched, and a toothpick comes out clean. My grandma taught me to rotate the pan at 20 minutes for even browning – still do it every time!
Now the hard part – WAITING. Let it cool in the pan for 10 minutes (any longer and it might stick), then turn it onto a rack. I know you want to frost it immediately, but seriously – let it cool completely. Rush this, and you’ll have a melty mess that slides right off. Trust me, I learned this the messy way during a midnight baking disaster last year!
Making the Frosting
While the cake cools, let’s make that dreamy frosting. Beat the butter until it’s creamy (about 1 minute), then gradually add the powdered sugar. It’ll look crumbly at first – don’t panic! Add the milk and vanilla and beat until fluffy, about 2 more minutes. Too thick? Add milk a teaspoon at a time. Too thin? More powdered sugar to the rescue!
Time for the best part – decorating! I like to spread the frosting with a butter knife (no fancy tools needed), then immediately add sprinkles so they stick. Want festive stripes? Use a pastry bag for swirls first. The beauty of this cake? However it looks, it tastes like celebration in every bite!
Tips for the Perfect New Years Cake
After making this New Year’s cake more times than I can count (including that one midnight baking session where I may or may not have been wearing a party hat), I’ve learned a few tricks to make it absolutely foolproof:
- Room temp is your friend: Those eggs and butter really do behave better when they’ve had time to relax on the counter. Cold ingredients make lumpy batter – and nobody wants that!
- The toothpick lie detector: Even if the timer goes off, always test with a toothpick. If it comes out clean, you’re golden. If not, give it another 2-3 minutes – your patience will be rewarded.
- Sprinkle strategy: Add sprinkles IMMEDIATELY after frosting before it sets. I learned this after my “naked cake” phase last year where all the sprinkles rolled right off!
- Slice with a warm knife: Dip your knife in hot water and wipe dry between slices for picture-perfect cuts. Works like magic!
Remember – even if it’s not perfect, it’s still cake! And cake makes any New Year brighter.
Variations for Your New Years Cake
One of my favorite things about this cake is how easily it transforms to match whatever mood strikes you! Last year, my niece begged for pink cake “like princess fireworks,” so we added a few drops of red food coloring to the batter – instant celebration. Here are some of my go-to twists:
- Flavor adventures: Swap vanilla extract for almond or lemon – just a teaspoon gives it a whole new personality!
- Colorful magic: Divide the batter and tint portions different colors for a confetti cake effect (kids go wild for this).
- Citrus sparkle: Add orange or lemon zest to the batter and a teaspoon of juice to the frosting for a bright, fresh twist.
- Chocolate dreams: Replace 1/4 cup flour with cocoa powder for a chocolate version – top with gold sprinkles for extra glam.
The best part? However you change it up, it still tastes like pure celebration in every bite!
Serving and Storing
Okay, let’s talk about the best part – eating this gorgeous New Year’s cake! I like to slice it into 8 generous wedges (who are we kidding, you might get 6 slices if people go back for seconds). Serve it at room temperature so the frosting is perfectly soft. If you’re feeling fancy, add a dollop of whipped cream or fresh berries on the side – though honestly, it’s magical all on its own.
Now, about leftovers (if you’re lucky enough to have any!). Just pop any remaining cake in an airtight container at room temperature for up to 2 days. After that, move it to the fridge where it’ll stay fresh for about 5 days total. Pro tip: If you refrigerate it, let slices sit at room temp for 15 minutes before eating – cold cake is sad cake! And yes, you can freeze it too – wrap individual slices tightly in plastic wrap, then foil, and they’ll keep for a month. Perfect for when you need a little New Year’s cheer in February!
Nutritional Information
Just between us, I’m all about celebrating – not counting calories on New Year’s! But for those who like to know, these nutritional estimates are based on standard ingredients. Your actual values might dance a bit depending on brands and how generous you are with those sprinkles (no judgment here!). Remember, it’s a special occasion cake – enjoy every festive bite!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about this New Year’s cake – usually while people are licking frosting off their fingers! Here are the ones that come up most often:
Can I make this cake ahead of time?
Absolutely! The cake itself stays moist for days. I often bake it the day before, wrap it tightly in plastic once cooled, and frost it the morning of my party. The flavors actually meld together beautifully overnight. Just wait to add sprinkles until right before serving so they stay crisp!
What if I don’t have an electric mixer?
No worries! I’ve made this with just a wooden spoon and some elbow grease – it’ll take about 5 minutes of vigorous stirring instead of 2 with a mixer. The key is making sure your butter is super soft. And hey, think of it as burning off some calories before the big feast!
Can I freeze leftovers?
You bet! Wrap individual slices tightly in plastic wrap, then foil, and they’ll keep for about a month. Thaw at room temperature for an hour when that New Year’s craving hits again. Though between us, I’ve been known to eat frozen slices straight from the freezer – it’s like cake ice cream!
Any egg substitutes for allergies?
For each egg, try 1/4 cup applesauce or mashed banana. The texture changes slightly (it’ll be denser), but still delicious! For a richer option, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg – let it sit for 5 minutes to thicken first.
Help! My frosting is too runny!
Been there! Just add more powdered sugar a tablespoon at a time until it firms up. If it’s really loose, pop the bowl in the fridge for 15 minutes – the chilled butter will help it thicken. And remember, even messy frosting tastes amazing at midnight!
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a mixing bowl, combine flour, sugar, baking powder, and salt.
- Add softened butter, eggs, milk, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat powdered sugar, butter, milk, and vanilla extract until smooth.
- Spread the frosting over the cooled cake and decorate with sprinkles.