Homemade Confetti Cake
This is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! —Courtney Rich, Highland, UT
Ingredients
- 1 cup unsalted butter, room temperature
- 1/3 cup vegetable oil
- 1-3/4 cups sugar
- 3 large eggs, room temperature
- 3 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 3 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/4 cup rainbow sprinkles
- 1-1/2 cups unsalted butter, softened
- 4-1/2 cups confectioners' sugar, sifted
- 3 tablespoons heavy whipping cream
- 2 teaspoons clear vanilla extract
- Soft pink paste food coloring
Reviews
I made this for my young daughter and her friends. It’s an adorable vintage birthday cake. I took away a star because at 325 it wasn’t done with the suggested time. I baked for prob 15 minutes longer. I make another cake similar to this and bake it at 350 so that’s what I’ll do next time.
This cake was so cute, I was so excited to make it. I followed the recipe exactly and it turned out a little dry. Not sure why. Overall pretty tasty and definitely darling.
Such a fluffy, moist cake! My family is still talking about how good it was when I made it for my daughter’s birthday a month ago! I didn’t change a thing, and it worked out perfectly. I’ll definitely save this recipe.
Great cake and frosting. I didn't change a thing. It came out perfect and everyone loved it. I especially loved the icing. My granddaughters have requested this for their birthday cake. Easy to make. Thanks for the recipe.
This is a delicious, flavorful and moist cake. i didn't have clear vanilla but the regular vanilla didn't seem to adversely effect the color at all. The sprinkles inside are such a colorful and fun surprise. I made cupcakes so adjusted the baking time a bit. I made 12 regular size cupcakes and 6 jumbo. I had just enough frosting to pipe every one of them. i shared with 4 neighbors and they all raved.
Nice light fluffy cake. I made my own buttercream recipe.
I made this and followed the instructions exactly. But at 325 even at 40 minutes the cake was still not done and my oven is accurate. Therefore, it fell. If I make it again I would have it change the temp to start with. I found the flavor of the cake to be over powered by the icing. Probably won't make this one again.
I'm giving this 5 stars even though I made several changes (didn't want to penalize it with fewer stars just because I didn't want to waste egg yolks and like chocolate better than sprinkles!). I put 2% milk in instead of oil, and 5 whole eggs instead of 3 eggs and 3 whites. Since it has buttermilk in it, I traded out 1/2 tsp of baking powder for 1/2 tsp for baking soda, since the recipe doesn't call for soda and I thought it needed it. I don't like the taste of sprinkles, so I put mini chocolate chips in it, and baked it in a Bundt pan... and all the chips sank to the bottom and mostly stuck to the pan. I put chocolate frosting on it. So I ended up with a good vanilla Bundt cake, with chocolate chips around the top, and chocolate frosting. Yum!
This is such a delicious cake! I made it just like the recipe says and it is wonderful. The minute I saw the picture, I knew I would have to try it.
Sounds good ... Has anyone tried this recipe in 2/9” rounds????