Easy confetti cake is fun, festive, and simple to make! The secret ingredient in this recipe is…cake mix! Adding several ingredients to the cake mix makes it taste like it is made completely from scratch! Pair it with vanilla buttercream frosting and a ton of rainbow sprinkles, and this cake will make someone’s birthday very happy!
Ingredients for Easy Confetti Cake
- White cake mix: Use your favorite white cake mix! I have tried several brands and they all work well!
- All-purpose flour
- Granulated sugar
- Salt: A little bit of salt to enhance the flavor of the cake.
- Sour cream: Room temperature.
- Unsalted butter: Melted.
- Milk: Room temperature.
- Eggs: Large eggs, room temperature.
- Vanilla extract: Vanilla extract to enhance the vanilla birthday cake flavor.
- Almond extract: A touch of almond extract also contributes to the classic birthday cake flavor.
- Rainbow sprinkles: You will want to use the regular, “jimmies” rainbow sprinkles. If you use nonpareil sprinkles (the little tiny dots), then the color will bleed into the cake and it will turn a grayish color. If the sprinkles are too big or chunky, then they won’t melt nicely into the cake.
Vanilla buttercream frosting
- Unsalted butter: Room temperature.
- Powdered sugar: You do not need to sift the powdered sugar unless it appears to be very lumpy.
- Salt: A bit of salt helps bring out the flavor of the buttercream and contrasts some of the sweetness. If you only have salted butter, just omit the additional salt.
- Vanilla extract: I recommend using a pure vanilla extract or vanilla bean paste for the best “vanilla ice cream” flavor.
- Heavy cream: Heavy cream brings everything together and makes the buttercream light and fluffy.
Tools & Supplies for Making Easy Confetti Cake
How to Make Easy Confetti Cake
Easy confetti birthday cake is incredibly easy to make and requires just one bowl to make the batter! I recommend using an electric hand mixer to make this recipe. You can also use a stand mixer fitted with a paddle attachment.
- Preheat oven to 335 degrees F and prepare cake pans with nonstick cooking spray and parchment circles.
- Combine the dry ingredients and wet ingredients (except for rainbow sprinkles) in a mixing bowl.
- Mix the batter on medium speed for 2 full minutes. Yes, 2 full minutes. Set a timer for yourself!
- Add in rainbow sprinkles and fold in to combine.
- Using a kitchen scale, portion the cake batter into prepared cake pans.
- Bake the cake layers for approximately 45-50 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. We are baking low and slow!
- Remove the cake pans from the oven and allow the cakes to cool in the pan for 20-30 minutes. Remove to a wire rack to cool completely.
Vanilla buttercream frosting
- Whip butter for about 5 minutes until light, pale, and fluffy.
- Add powdered sugar in two parts, mixing on low speed in between each addition.
- Add vanilla extract and salt.
- Slowly drizzle in heavy cream.
- Whip the buttercream for 2 to 3 minutes until smooth and creamy.
Easy Confetti Cake Recipe Tips
Bake perfect cake layers
Check out my blog post on 10 Tips to Bake Perfect Cakes to learn simple tips and tricks to make your confetti cake perfect!
Cut off the caramelization from the cake layers
Caramelization is that natural browning that occurs on the outside of the cake while it is baking. Carefully cut off the caramelization on your cake layers to create a more professional look. This is completely optional! Use a serrated knife for best results and wait until the cake is completely cooled.
Assembling the cake
Check out my baking tutorial on how to frost a layer cake to learn the steps to filling, stacking, and frosting a basic layer cake. Decorate the cake however you would like! For this cake, I added nonpareils sprinkles and a candy melt drip.
Storing and serving
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Cover any exposed cake with plastic wrap to prevent the cake from drying out. Serve the cake at room temperature for the best taste and texture.
Easy Confetti Cake
- 3 7-inch or 8-inch round cake pans
- Stand mixer or electric hand mixer
- 1 white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ tsp salt
- 1 cup sour cream room temperature
- 1 cup milk room temperature
- ½ cup unsalted butter melted
- 3 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup rainbow sprinkles extra for decoration if desired
Vanilla Buttercream Frosting
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 1 tbsp vanilla extract
- ¼ cup heavy cream
- ½ tsp salt adjust to taste
- rainbow sprinkles for decoration
- Preheat oven to 335° F. Prepare three 7-inch or 8-inch round cake pans using cooking spray and parchment circles.
- In a large mixing bowl, combine white cake mix, all-purpose flour, granulated sugar, salt, sour cream, milk, melted butter, eggs, vanilla extract, and almond extract.
- Using an electric hand mixer, mix the ingredients on low until fully combined.
- Increase the speed on the mixer to medium and mix for a full 2 minutes until the batter is whipped up and fluffy.
- Add in rainbow sprinkles and fold in with a spatula until they are dispersed.
- Divide batter evenly between your cake pans.
- Bake cakes for approximately 45-50 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean.
- Remove the pans from the oven and cool the cakes in the pan for about 15 minutes. Transfer to a wire rack to cool completely.
- Level cake layers using a serrated knife and cut off the caramelization if desired.
Vanilla Buttercream Frosting
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract and salt and mix on low until combined. Drizzle in heavy cream.
- Turn the speed on the mixer to high and whip for an additional 3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
Assembling the Cake
- Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly.
- Continue to repeat this process until the layers are stacked.
- Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the buttercream is firm to the touch.
- Frost the cake using the buttercream. For smooth results, use an offset spatula with a cake scraper.
- Decorate the cake however you wish! Be sure to add plenty of rainbow sprinkles!