Big Batch Confetti Cake

The first time I made confetti cake, my kitchen looked like a rainbow had exploded everywhere. I was making it for my daughters sixth birthday and she was so excited to help that half the sprinkles ended up on the floor before we even started mixing. Now every time I see those colorful flecks in the batter, I remember her standing on a stool, sprinkles in her hair, absolutely certain this was going to be the best cake ever made.

Last summer I brought this cake to a neighborhood block party and watched three different kids light up when they saw the sprinkles peeking through the frosting. One mom asked me for the recipe on the spot, and later that evening I got a text from another neighbor saying her son had declared it better than bakery cake. Theres something about confetti cake that feels like celebration in cake form, no matter the occasion.

Ingredients

• 4 cups all-purpose flour: The foundation that gives this cake its tender crumb and structure
• 2 ½ cups granulated sugar: Sweetens perfectly while keeping the texture light and fluffy
• 1 tablespoon baking powder: Helps the cake rise tall and stay pillowy soft
• 1 teaspoon baking soda: Works with the baking powder for even lift
• 1 teaspoon fine sea salt: Balances the sweetness and brings out the vanilla flavor
• 2 cups whole milk: Creates richness and moisture, use full fat for the best results
• 1 cup vegetable oil: Keeps the cake incredibly moist for days
• 1 cup unsalted butter, melted: Adds that buttery flavor we all crave in birthday cake
• 6 large eggs: Structure and richness, room temperature eggs incorporate better
• 1 tablespoon pure vanilla extract: Do not skimp here, quality vanilla makes all the difference
• 1 cup rainbow sprinkles: Use jimmies only, nonpareils will bleed color into your batter
• 2 cups unsalted butter: Room temperature is non negotiable for silky smooth buttercream
• 8 cups powdered sugar, sifted: Sifting prevents lumps and gives you that professional texture
• ½ cup whole milk: Thins the frosting to perfect spreadable consistency
• 2 tablespoons pure vanilla extract: Makes the frosting taste as good as it looks
• Pinch of salt: Cuts the sweetness just enough to keep you coming back for seconds
• ½ cup rainbow sprinkles: The grand finale that makes this cake unmistakably festive

Instructions

Preheat your oven to 350°F and prepare your pans:

Grease two 9x13 inch baking pans generously and line with parchment paper, letting the paper hang over the edges for easy removal later.

Whisk together the dry ingredients:

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed.

Mix the wet ingredients in a separate bowl:

Whisk milk, vegetable oil, melted butter, eggs, and vanilla extract until completely smooth and emulsified.

Combine wet and dry ingredients:

Pour the wet mixture into the dry ingredients and stir until just combined, some small lumps are perfectly fine.

Fold in the sprinkles gently:

Use a rubber spatula to fold in the sprinkles, being careful not to overmix which can make the cake tough.

Bake until golden and set:

Divide batter between the pans, smooth the tops, and bake for 30 to 35 minutes until a toothpick comes out clean.

Cool the cakes completely:

Let them rest in the pans for 10 minutes, then turn out onto wire racks to cool entirely before frosting.

Make the buttercream frosting:

Beat room temperature butter for 2 minutes until creamy, then gradually add sifted powdered sugar, milk, vanilla, and salt, beating on high for 3 minutes until fluffy.

Frost and decorate your cake:

Spread a thick layer of buttercream over each cooled cake and shower generously with sprinkles before cutting into squares to serve.

Save to Pinterest

My sister made this for her wedding shower, stacking two 9x13 pans to create an impressive sheet cake that fed everyone with leftovers. Seeing that towering confetti cake on the dessert table, covered in more sprinkles than seemed necessary, reminded me why this recipe has become our familys go to celebration cake. It never fails to make people feel like kids again.

Making Ahead and Storage

You can bake the cake layers up to two days in advance, wrap them tightly in plastic wrap, and store at room temperature. The buttercream can also be made ahead and kept in an airtight container in the refrigerator for up to a week. Just let it come to room temperature and give it a quick whip before frosting.

Sprinkle Science

Not all sprinkles are created equal when it comes to baking inside cake batter. Jimmies, the long cylindrical sprinkles, hold their shape and color during baking. Nonpareils, the tiny round balls, will dissolve and turn your cake batter gray or muddy, so save those for decorating the outside only.

Serving Suggestions

This cake is substantial enough to stand on its own, but a little thoughtfulness goes a long way. A glass of cold milk is the classic pairing for a reason. For adult gatherings, try serving with sparkling wine or champagne. The sweetness of the cake plays beautifully with the bubbles and acidity.

• Warm individual squares in the microwave for 10 seconds for that fresh baked experience
• Clean your knife between cuts for picture perfect pieces
• Store any leftovers covered at room temperature for up to three days

Save to Pinterest

There is something genuinely joyful about slicing into this cake and seeing those colorful specks scattered through every bite. It is the edible equivalent of a confetti cannon, turning ordinary moments into celebrations worth remembering.

Recipe Questions & Answers

→ What type of sprinkles should I use in the batter?

Use jimmies (the long, thin sprinkles) in the cake batter. Nonpareils (the tiny round balls) will bleed color into the batter, creating gray streaks. Save nonpareils for decorating the top only.

→ Can I make this as a layer cake instead?

Yes. Divide the batter between three 9-inch round cake pans and reduce the baking time to 25-30 minutes. You may need to double the frosting amount to properly fill and frost a three-layer cake.

→ How should I store this cake?

Store covered at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The cake also freezes well—wrap unfrosted layers tightly in plastic and freeze for up to 3 months.

→ Why use both oil and butter in the cake?

The combination gives you the best of both worlds: butter provides rich flavor, while oil ensures the cake stays moist and tender for days. This is especially helpful for large batches that need to stay fresh.

→ Can I make the buttercream ahead of time?

Absolutely. Prepare the frosting up to 2 weeks in advance and store in an airtight container in the refrigerator. Let it come to room temperature and rewhip briefly before using for the best consistency.

→ What's the best way to cut this cake for serving?

Use a sharp knife and wipe it clean between cuts for neat squares. For 9x13-inch pans, you'll typically get 24 pieces by cutting 6 rows of 4. For round layers, cut wedges from the center outward.