Big Batch Confetti Cake With Buttercream (Printable)
Festive vanilla cake with rainbow sprinkles and creamy buttercream frosting
# Ingredient List:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 2 ½ cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1 teaspoon baking soda
05 - 1 teaspoon fine sea salt
→ Wet Ingredients
06 - 2 cups whole milk, at room temperature
07 - 1 cup vegetable oil
08 - 1 cup unsalted butter, melted and slightly cooled
09 - 6 large eggs, at room temperature
10 - 1 tablespoon pure vanilla extract
11 - 1 cup rainbow sprinkles (jimmies)
→ Buttercream Frosting
12 - 2 cups unsalted butter, at room temperature
13 - 8 cups powdered sugar, sifted
14 - ½ cup whole milk, at room temperature
15 - 2 tablespoons pure vanilla extract
16 - Pinch of salt
17 - ½ cup rainbow sprinkles, for decorating
# Steps:
01 - Preheat the oven to 350°F. Grease and line two 9x13-inch baking pans with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well incorporated.
03 - In another large bowl, whisk together milk, vegetable oil, melted butter, eggs, and vanilla extract until smooth and emulsified.
04 - Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix to maintain tender texture.
05 - Gently fold in the sprinkles with a spatula until evenly distributed throughout the batter.
06 - Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
07 - Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
09 - Beat butter in a stand mixer on medium speed until creamy and lightened in color, about 2 minutes.
10 - Gradually add powdered sugar, beating well after each addition. Add milk, vanilla, and salt, then beat on high until light and fluffy, about 3 minutes.
11 - Once cakes are completely cool, spread a thick layer of buttercream over the top of each cake. Decorate generously with sprinkles.
12 - Cut into squares to serve immediately or store refrigerated in an airtight container.
# Expert Tips:
01 -
- This makes enough cake for actual crowds while staying incredibly moist for days
- The buttercream is foolproof enough that my eight year old can spread it without tears
02 -
- Room temperature ingredients blend together seamlessly, cold ingredients create tiny lumps that never disappear
- Jimmies in the batter, nonpareils on top, otherwise your cake will turn grayish pink from bleeding colors
03 -
- Freeze unfrosted cakes wrapped tightly in plastic for up to three months, thaw overnight and frost fresh
- Add a drop of food gel to your buttercream for custom colored frosting that matches your sprinkles