Want a fun and delicious homemade dessert? Then you need to make this easy Confetti Cake today.
We LOVE making homemade cakes for friends. Over the years, I have been asked to make so many different versions like this one for a Dinosaur Baby Shower Cake. I have even been asked to make a Paw Patrol birthday cake. My husband requests my Easy Strawberry Buttercream Cake on a regular basis. The cakes I am asked to make keep me SO busy.
But thankfully now, my daughter has surpassed my cake baking skills and is rocking out beautiful cakes on her own — like this one for an Easy Confetti Cake.
This is one of the best buttery vanilla cake recipes I have tried in a long time. Very soft and moist, and filled with fun confetti sprinkles!
This cake is topped with my homemade buttercream frosting. It really makes this cake. Then, more buttercream is tinted blue and frosted on the cake. Then the finishing touches are these beautiful sprinkles!
Do You Have to Make a Homemade Cake?
No. You do not have to make a homemade cake if you are more comfortable using a boxed cake mix. I use these tips on how to turn a boxed cake mix into a bakery cake.
This is a 3 layer cake so grab three cake pans. I like the Wilton non stick ones on Amazon.
For added safety to make sure my cakes don't stick, I like to line the pans with these round parchment paper circles.
How to Decorate Your Cakes
Once the cake is completely cooled, remove from cake pans. Using homemade buttercream frosting, frost the cake as desired and then sprinkle on your favorite sprinkles and enjoy!
Check out these other cake recipes!
- Christmas Eggnog Cake
- Pumpkin Bundt Cake
- Butterfinger Cake
- Kumquat Upside Down Cake
- Old Fashioned Coca Cola Cake
- 3 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 sticks butter, softened to room temperature
- 1 and 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 large egg whites, room temperature
- 3 teaspoons vanilla extract
- 1 and 1/2 cups buttermilk
- 3/4 cup rainbow jimmie sprinkles
For the buttercream Frosting
- 1/2 cup solid vegetable shortening
- 1/2 cup 1 stick butter or margarine softened
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar, approximately 1 lb.
- 2 tablespoons milk
- Food coloring for decoration
- Preheat oven to 350°F.
- Grease and lightly flour three 9-inch cake pans. Cover the bottom with parchment paper rounds.
- In a bowl, whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 5 full minutes until creamed together.
- On medium-high speed, add 1 whole egg at a time, beating well after each addition until all the eggs are mixed in. Save the egg whites of the two eggs for later.
- Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients.
- In a small bowl, whisk or beat the 2 additional egg whites until thick, foamy, and soft peaks form. This takes about 3 minutes. Gently fold into the batter.
- Finally, fold the sprinkles into the batter. Pour the batter evenly into each cake pan.
- Bake for 25 minutes or until the cakes are baked through. Cales are done when a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely in the pans. Make sure cakes are cool to the touch before frosting.
- To make the buttercream frosting -- In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk; beat at medium speed until light and fluffy.
Spread onto your favorite cakes and cookies!
- (If the frosting seems a bit thick for your taste, just use an extra couple of tablespoons of milk to make it more spreadable)
Keep bowl covered with a damp cloth until ready to use.
- To put the cake together -- First, take a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
- Place one cake layer on a cake stand. Cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides.
- Use leftover frosting and tin with food coloring and use a Wilton 1M tip to pipe it around the top edges. Decorate top and sides of the cake with sprinkles.
Amount Per Serving: Calories: 619Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 127mgSodium: 531mgCarbohydrates: 66gFiber: 1gSugar: 48gProtein: 5g