This confetti cake bakes into three tall, bakery-style layers in just 35 minutes, and after making it more times than I can count, I’ve landed on a few things that make it foolproof: buttermilk instead of regular milk and classic jimmy sprinkles instead of nonpareils. The buttermilk reacts with the baking soda to give you a lighter, fluffier crumb while also keeping the cake super moist and the jimmies hold their shape and color in the oven instead of bleeding into the batter, like other sprinkles do. This was the most requested flavor when I ran a custom cake shop, and its super easy to see why!

A confetti cake on a white cake stand.

This confetti cake is rich and buttery and loaded with colorful sprinkles mixed right into the batter, and it tastes like the boxed version you grew up on, just way better. Ive made is so many times over the years for friends and client kids birthday parties that I had to put it up on the blog too!

I use a mix of whole eggs and egg whites, with more whites than whole eggs on purpose. Whites don’t have any fat, so the extra ones help add structure and give more lift without weighing down the cake batter. They also help to keep the cake on the lighter and more pale side. The finished cake is a pale yellow so the sprinkles shine through.

For the frosting, I like to go classic with funfetti buttercream for more sprinkles throughout (so fun!), but you can also keep it simple with plain vanilla frosting. Either way, this cake puts the happy into happy birthday.

If you’d rather make cupcakes, or you’re feeding a bigger crowd and need more fun desserts, you can also make these confetti cupcakes. If you want more sprinkle-loaded options, this chocolate cake with sprinkles or these classic vanilla cupcakes are both great too.

Cake Ingredients

Ingredients for confetti cake.

Make sure that your eggs, buttermilk, and butter are all at room temperature. Cold ingredients do not mix well into batter, leading you to over mix which creates a dense cake. Take them out 30-60 minutes before making the cake.

Making the cake

Creamed butter and sugar in a mixing bowl.
Add the butter and sugar to a stand mixer with the paddle attachment and cream until light and fluffy. Scrape down the sides to make sure its mixed wll.
A mixture of butter, sugar, and eggs in a mixing bowl.
Add the eggs and vanilla and continue to mix until combined.
Vanilla cake batter in a mixing bowl.
Combine the buttermilk and vanilla extract in a measuring cup and the dry ingredients in another bowl. Alternate adding the dry and wet ingredients by thirds starting and ending with the dry. This allows the flour to absorb the liquid ingredients the best.
Sprinkles added to vanilla cake batter in a mixing bowl.
Add the jimmy sprinkles straight into the batter. Mix by hand so that you dont break them up too much and the color doesnt bleed out.
Cake batter divided into 3 baking pans.
Prep 3, 9″ pans with baking spray, Evenly fill them and bake!

Making the frosting

Vanilla buttercream in a bowl.
You’ll need a mixer for the frosting so if you used it to make the cake, you’ll have to wash it out and use it again. Make the base vanilla frosting using the mixer,
Sprinkles mixed into buttercream.
Add the sprinkles and again use a spatula for the frosting like you did for the batter.

If you want to pipe this frosting make sure that you use a big enough tip otherwise the sprinkles wont fit through it. Or you can leave out the sprinkles from the frosting and then add them on after the cake is frosted.

A slice of confetti cake on a pink plate.

Recipe tips

  • To measure flour correctly, fluff it up, spoon it from the container and into your measuring cup, and level it off with a knife. Otherwise, you’ll end up with too much flour. For the most accurate results, use a kitchen scale!
  • Let the cakes cool completely on a wire rack before frosting, or else the frosting will destabilize and side right off.
A slice of confetti cake on a pink plate.
4.69 stars (35 ratings)

Light and Fluffy Confetti Cake (Better than a Box!)

Prep: 10 minutes
Cook: 35 minutes
Cooling and Assembling: 35 minutes
Total: 1 hour 20 minutes
Servings: 16 people
This confetti cake bakes into three tall, bakery-style layers in just 35 minutes, and after making it more times than I can count, I've landed on a few things that make it foolproof: buttermilk instead of regular milk and classic jimmy sprinkles instead of nonpareils. The buttermilk reacts with the baking soda to give you a lighter, fluffier crumb while also keeping the super cake moist and the jimmies hold their shape and color in the oven instead of bleeding into the batter, and weighing out the batter like other sprinkles do. This was the most requested flavor when I ran a custom cake shop, and its super easy to see why!
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Ingredients

  • 3 ¼ cup flour, (390g)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 cup butter, 227g softened
  • 2 cup sugar, 400g
  • 2 eggs, large
  • 4 egg whites
  • 1 ½ tbsp vanilla extract
  • 1 cup buttermilk
  • 1 cup jimmy rainbow sprinkles

For the Buttercream

  • 1 cup butter, softened (227g)
  • 3 cups confectioners sugar, 360g
  • 1 teaspoon vanilla extract
  • 2 teaspoons half and half, cream, or milk
  • ½ cup classic jimmy rainbow sprinkles

Instructions
 

  • Preheat the oven to 350F and spray 3 9” round cake pans with baking spray and set aside.
  • In a medium size bowl combine the 3 1/4 cup cake flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Whisk until combined. Set aside.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the 1 cup butter for 1 minute on medium speed. Scrape down the bowl and add the 2 cups of sugar. Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the 2 eggs, 4 egg whites and 1 1/2 tbsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
  • Add in 1 cup of the sprinkles and mix by hand until combined.
  • Evenly divide the batter into the 3 pans and bake for 35 minutes or until the cake edges break away from the pan.

Cool and make the funfetti buttercream.

  • Add the 1 cup butter and 3 cups powdered sugar into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed working up to medium as the mixture combines. Mix on medium for 1 minute.
  • Change the speed to low and add in the 1 tsp vanilla extract and 2 tsp cream. Mix on low-medium speed for 1 minute.
  • Add in the ½ cup sprinkles and mix by hand until combined.
  • Assemble the cake- fill and stack the cake with the frosting, then frost the outside of the cake. Add more sprinkles for garnish if desired!

Notes

Make sure to use classic rainbow jimmy sprinkles and not glitter or non pareil sprinkles because they will bleed into the cake. Jimmy sprinkles keep their shape and color when baked.
If you want to pipe the frosting, make sure you use a large tip, otherwise the sprinkles can get caught inside. Alternatively you can leave the sprinkles out of the frosting and add them on after the cake is covered.

Storing and Freezing

Storing: To store this 3-layer confetti cake, place it in a tall airtight cake carrier and keep it at room temperature for 2-3 days or in the fridge for up to one week.
Making Ahead & Freezing: The cakes themselves freeze well without frosting. Wrap each cake in a tight layer of plastic wrap, then place them in a freezer-safe bag or wrap securely in a couple of layers of foil. Keep frozen for up to 2 months. Thaw on the countertop, and then decorate.
Serving: 1slice, Calories: 569kcal, Carbohydrates: 82g, Protein: 5g, Fat: 25g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 380mg, Potassium: 79mg, Fiber: 1g, Sugar: 62g, Vitamin A: 764IU, Vitamin C: 0.004mg, Calcium: 62mg, Iron: 1mg
Course: Cake, Cakes, Dessert
Author: Sam Adler
Cuisine: American
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