Big Batch Confetti Cake (Printable Version)
Fluffy vanilla cake speckled with colorful sprinkles and rich buttercream frosting. Perfect for celebrations.
# What You Need:
→ 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
# How to Make It:
01 - Preheat oven to 350°F. Grease two 9x13-inch baking pans and line with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
03 - In another bowl, whisk milk, vegetable oil, melted butter, eggs, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Avoid overmixing.
05 - Gently fold rainbow sprinkles into batter using a spatula.
06 - Divide batter evenly between prepared pans and smooth tops.
07 - Bake for 30-35 minutes until toothpick inserted in center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat butter in stand mixer on medium speed until creamy, about 2 minutes.
10 - Gradually add powdered sugar, beating well after each addition. Add milk, vanilla, and salt. Beat on high until light and fluffy, about 3 minutes.
11 - Spread thick layer of buttercream over cooled cakes. Decorate generously with sprinkles.
12 - Cut into squares and serve.
# Expert Advice:
01 -
- Makes enough for a crowd without needing multiple batches
- The sprinkles stay vibrant instead of bleeding into the batter
- Buttercream comes out perfectly thick and spreadable every single time
02 -
- Room temperature ingredients prevent the batter from separating and ensure even baking
- Overmixing develops gluten which makes the cake tough instead of tender
- Jimmies hold their shape in the oven while nonpareils dissolve into gray streaks
03 -
- Freeze unfrosted cake layers wrapped tightly for up to three months
- Add ½ teaspoon almond extract to the batter for bakery style flavor depth