Confetti Cake Recipe (With Video)

Prep Time:

45 mins

Total Time:

2 hrs 10 mins

Servings:

16

Our confetti cake recipe is a nostalgic favorite that's just right for a birthday or other celebration. It’s a sheet cake that features delicious homemade sprinkles in the batter and as decoration and is finished with an old-fashioned cooked milk frosting with the perfect balance of not-too-sweet creaminess. The single-layer cake is made using Rose Levy Beranbaum's reverse creaming method. That means the butter is beaten into the dry ingredients rather than being combined with the wet ingredients. It produces a cake with a finer crumb and an extra-tender, melt-in-your-mouth texture. It’s the perfect pairing with the fluffy white vanilla frosting and sprinkles you've tinted your favorite colors.

confetti cake with vanilla frosting — Credit:
Ngoc Minh Ngo

Directions

Preheat oven and prep cake pan:

Preheat oven to 350°F. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess.
Combine milk, eggs, and vanilla:

In a medium bowl, whisk together milk, eggs, and vanilla.
Beat dry ingredients to combine; gradually add butter:

In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes.
Slowly add half milk mixture, then add other half:

Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
Fold sprinkles into batter by hand:

Remove bowl from mixer; fold in sprinkles with a spatula.
Transfer batter to cake pan and bake:

Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes.
Cool cake; remove from pan and top with frosting and sprinkles:

Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.

Confetti Cake With Vanilla Frosting

Directions

Preheat oven and prep cake pan:

Combine milk, eggs, and vanilla:

Beat dry ingredients to combine; gradually add butter:

Slowly add half milk mixture, then add other half:

Fold sprinkles into batter by hand:

Transfer batter to cake pan and bake:

Cool cake; remove from pan and top with frosting and sprinkles:

More Celebratory Sheet Cake Recipes to Try:

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