Confetti Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Cream Butter and Sugar

In another bowl, beat the unsalted butter until creamy. Gradually add the granulated sugar and beat until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.

Fold in Sprinkles

Gently fold in the rainbow sprinkles until evenly distributed throughout the batter.

Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Beat the Butter

In a large mixing bowl, beat the unsalted butter until creamy and smooth.

Add Sugar and Vanilla

Gradually add the powdered sugar, mixing on low speed until incorporated. Increase the speed and beat until fluffy. Add the vanilla extract.

Adjust Consistency

If the buttercream is too thick, add milk a tablespoon at a time until you reach the desired consistency.

Add Sprinkles

Fold in the rainbow sprinkles gently into the buttercream.

Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of buttercream on top, then place the second layer on top and frost the top and sides of the cake.

Decorate

Finish by adding more rainbow sprinkles on top of the frosted cake for decoration.