Big Batch Confetti Cake With Buttercream (Printable Version)
Festive vanilla cake with rainbow sprinkles and creamy buttercream frosting. Perfect for birthdays and 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, room temperature
07 - 1 cup vegetable oil
08 - 1 cup unsalted butter, melted and slightly cooled
09 - 6 large eggs, room temperature
10 - 1 tablespoon pure vanilla extract
11 - 1 cup rainbow sprinkles (jimmies)
→ Buttercream Frosting
12 - 2 cups unsalted butter, room temperature
13 - 8 cups powdered sugar, sifted
14 - ½ cup whole milk, room temperature
15 - 2 tablespoons pure vanilla extract
16 - Pinch of salt
17 - ½ cup rainbow sprinkles for decorating
# How To Make:
01 - Preheat oven to 350°F. Grease two 9x13-inch baking pans and line with parchment paper.
02 - Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly blended.
03 - Whisk milk, vegetable oil, melted butter, eggs, and vanilla extract in a separate bowl until smooth.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Avoid overmixing to prevent tough texture.
05 - Gently fold rainbow sprinkles into batter using a spatula until evenly distributed.
06 - Divide batter evenly between prepared pans and smooth tops with spatula.
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, approximately 2 minutes.
10 - Gradually add powdered sugar, beating well after each addition. Mix in milk, vanilla, and salt. Beat on high speed until light and fluffy, about 3 minutes.
11 - Spread thick layer of buttercream over completely cooled cakes. Generously top with rainbow sprinkles.
12 - Cut into squares and serve immediately or store at room temperature.
# Expert Advice:
01 -
- The buttercream is ridiculously pillowy and not cloyingly sweet like so many grocery store versions
- One batch feeds a actual crowd which makes it perfect for those moments when half the neighborhood shows up
02 -
- Room temperature ingredients actually matter especially the eggs and milk
- Let the cakes cool completely before frosting or your buttercream will melt into a sad puddle
03 -
- Invest in an oven thermometer because inaccurate temperature ruins more cakes than any other mistake
- Sift your powdered sugar over a piece of parchment paper for easy cleanup and no mess