Big Batch Confetti Cake (Printable version)

Fluffy vanilla cake studded with rainbow sprinkles and creamy buttercream frosting.

# What you'll 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

# Directions:

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 blended.
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. Avoid overmixing to prevent tough texture.
05 - Gently fold in the rainbow 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 and the edges are lightly golden.
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 pale, 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 additional sprinkles.
12 - Cut into squares and serve immediately or store in an airtight container.

# Expert Advice:

01 -
  • This cake feeds a crowd without any fuss, making it perfect for parties and potlucks
  • The buttercream is impossibly creamy and not too sweet, unlike grocery store frosting
  • Its the kind of cake that makes people smile before they even take a bite
02 -
  • Room temperature ingredients mix together seamlessly and prevent curdled batter
  • Overmixing the batter will make your cake tough and dense, stop as soon as you see no dry flour
  • Wait for the cakes to cool completely or your frosting will melt right off
03 -
  • Invest in good quality parchment paper, it makes removing cake from pans foolproof
  • Freeze unfrosted cake layers for up to three months, wrapped well in plastic and foil

Return