Big Batch Confetti Cake With Buttercream (Printable View)
Festive vanilla cake loaded with rainbow sprinkles and topped with 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
# How-To 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 blended.
03 - In another large bowl, whisk together milk, vegetable oil, melted butter, eggs, and vanilla extract until smooth and uniform.
04 - Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix to maintain 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. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
08 - Beat butter in a stand mixer on medium speed until creamy and light, about 2 minutes.
09 - 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.
10 - Once cakes are completely cool, spread a thick layer of buttercream over the top of each cake. Decorate generously with additional sprinkles.
11 - Cut into squares to serve immediately or store at room temperature covered.
# Expert Advice:
01 -
- Feeds a crowd effortlessly with that bakery quality texture everyone thinks is impossible to achieve at home
- The sprinkles stay vibrant instead of melting into muddy streaks like they do in other recipes
- Make ahead friendly and actually tastes better after sitting overnight
02 -
- Jimmies are the only sprinkles that should go inside the batter because nonpareils will bleed color everywhere
- All ingredients must be at room temperature or the batter will curdle and affect the final texture
- Overmixing once the flour is added will make the cake tough instead of tender
03 -
- Grate a fresh vanilla bean into the frosting for those gorgeous visible specks
- Brush the warm cake layers with simple syrup before frosting to lock in moisture