Moist Confetti Cake with Vanilla Buttercream Frosting
Enjoy a slice of nostalgia with Confetti Cake. This isn't your classic boxed cake mix. Instead try this easy to make homemade vanilla cake made with basic pantry staples and dotted with rainbow sprinkles. Slather it with a homemade vanilla buttercream frosting for a decadent finish. It's just like the confetti cake you remember as a kid, but so much better.
Servings 20
Calories 570kcal
Ingredients
- 3 ¾ cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups butter room temp
- 2 cups sugar
- ⅓ cup vegetable oil
- 4 eggs room temp
- 2 egg whites room temp
- 3 teaspoons vanilla
- 1 ½ cups buttermilk room temp
- ¾ cup sprinkles
Vanilla Buttercream Frosting
- 1 ½ cups butter 3 sticks
- 4 cups powdered sugar
- 3 teaspoons vanilla
- ⅛ teaspoon salt
- 2-3 tablespoons heavy cream
Instructions
Cake:
- Preheat The oven to 350º. Line three 9-inch cake pans with parchment paper cut to the size of the bottom of the cake pans. Grease and flour the bottom and sides of the pans.
- In a large bowl, whisk together the flour, baking powder, soda, and salt.
- In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until creamy and fluffy, about 3-5 minutes. Add the oil and beat an additional minute. Add eggs one at a time, ending with the egg whites, beating after each addition until incorporated. Add vanilla and beat until well combined.
- Alternate adding the flour mixture with buttermilk in three additions, beating on low just until incorporated, don’t over mix. Fold in the sprinkles and pour the batter evenly into the three cake pans.
- Bake for 24-26 minutes until the tops spring back when touched and a toothpick comes out clean. Let cool in the pans on a wire rack for 15 minutes. Run an offset spatula or knife around the edges and invert onto a wire rack. Let cool completely before frosting.
Frosting:
- Use a stand mixer or electric mixer, beat the butter until creamy, about 2 minutes. Add cream and vanilla and salt, mix to combine. Add powdered sugar, a cup at a time, mixing until creamy after each addition. Then beat on high until creamy, about 2 minutes. Adjust the thickness by adding more cream or powdered sugar.
Assemble:
- Place the first layer on a cake platter and pipe a ridge of frosting around the edge of the cake layer. Fill in the center and add the 2nd layer. Press down with your hand so that the piped ridge of frosting seeps out a little. Repeat with the second layer. Add the top layer and frost the sides then the top. Place in the refrigerator for 15-30 minutes for the frosting to set before cutting.
Notes
- Be careful to gently fold the sprinkles in so that they don't dissolve into the batter.
- Using a circle of parchment paper in the bottom of each cake pan will make the layers come out easily.
