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Confetti Cake with Brown Sugar Buttercream

 Confetti Cake with Brown Sugar Buttercream
This simple and tender cake has been celebrated in my family for years. Dressed up with tinted frosting and confetti, it becomes pure party fun. — Karen Berner, Milwaukee, Wisconsin
16 ServingsPrep: 40 min. Bake: 20 min. + cooling


  • 2-1/4 cups cake flour
  • 1-1/2 cups sugar
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 egg whites
  • 3/4 cup whole milk
  • 1 teaspoon clear McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/3 cup rainbow jimmies
  • 4 egg whites
  • 1 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1-1/2 cups unsalted butter, softened
  • 1-1/2 teaspoons clear McCormick® Pure Vanilla Extract
  • 1/2 to 3/4 teaspoon yellow food coloring
  • Confetti sprinkles


  • Preheat oven to 350°. Line bottoms of two greased 9-in. round

2 of 2

Confetti Cake with Brown Sugar Buttercream (continued)

Directions (continued)

  • baking pans with parchment paper; grease paper.
  • In a large bowl, whisk flour, sugar, baking powder and salt. Beat in
  • butter. Add egg whites, one at a time, beating well after each
  • addition. Gradually beat in milk and extracts. Gently fold in
  • jimmies.
  • Transfer batter to prepared pans. Bake 20-25 minutes or until a
  • toothpick inserted in center comes out clean. Cool in pans 10
  • minutes before removing to wire racks; remove paper. Cool
  • completely.
  • For buttercream, in a heatproof bowl of a stand mixer, whisk egg
  • whites, brown sugar and salt until blended. Place over simmering
  • water in a large saucepan over medium heat. Whisking constantly,
  • heat mixture until a thermometer reads 160°, about 2-3 minutes.
  • Remove from heat. With whisk attachment of stand mixer, beat on high
  • speed until stiff glossy peaks form, about 7 minutes.
  • Gradually beat in butter, a few tablespoons at a time, on medium
  • speed until smooth. Beat in vanilla and enough food coloring to
  • achieve desired color.
  • Immediately spread frosting between layers and over top and sides of
  • cake. Decorate with sprinkles. Store in refrigerator. Yield: 16
  • servings.
Editor’s Note: The cake shown was prepared with Eillien’s Rainbow Decorettes in the cake batter. If this product is not available in your area, look for other non-chocolate rainbow jimmies.
Nutritional Facts: 1 slice equals 436 calories, 24 g fat (15 g saturated fat), 62 mg cholesterol, 239 mg sodium, 51 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.