The Best confetti cake recipe for Any Celebration

The Ultimate Guide to Making a Perfect Confetti Cake at Home

Have you ever wondered why bakery-style confetti cakes taste so much better than the boxed versions? The secret lies in fresh ingredients, proper technique, and that irresistible homemade touch that no store-bought mix can replicate. Making a confetti cake recipe from scratch transforms a simple dessert into a celebration centerpiece that brings joy to birthdays, holidays, or any special occasion. This homemade confetti cake recipe delivers a moist, fluffy texture with colorful sprinkles throughout, creating that perfect nostalgic flavor everyone loves. When you bake this funfetti-style cake at home, you control the quality of ingredients, customize the sweetness level, and create memories that last far beyond the last crumb.

Ingredients List

• 2 ½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened to room temperature
• 4 large eggs, at room temperature
• 1 cup whole milk
• 2 teaspoons pure vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup rainbow sprinkles (jimmies work best, not nonpareils)

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3 tablespoons heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt
• Optional: Extra sprinkles for decorating
• Optional: Gel food coloring for tinted frosting

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes (plus cooling time)

Plan for an additional 1-2 hours of cooling before frosting your cake. This recipe yields two 9-inch round cake layers or 24 cupcakes, making it perfect for party planning.

Step-by-Step Instructions

Step 1: Prepare Your Baking Environment Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper circles. This prevents sticking and ensures easy removal. Lightly flour the sides after greasing for extra insurance.

Step 2: Cream Butter and Sugar In a large mixing bowl, beat the softened butter and sugar together on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale in color. This incorporates air, which creates that tender crumb texture. Scrape down the bowl sides periodically to ensure even mixing.

Step 3: Add Eggs and Vanilla Add eggs one at a time, beating well after each addition. This prevents the batter from curdling. Mix in the vanilla extract until fully incorporated. The batter should look smooth and creamy at this stage.

Step 4: Combine Dry Ingredients In a separate bowl, whisk together flour, baking powder, and salt. This ensures even distribution of leavening agents throughout your confetti cake recipe.

Step 5: Alternate Wet and Dry Add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with dry ingredients. Mix on low speed just until combined—overmixing develops gluten and creates a tough cake.

Step 6: Fold in Sprinkles Gently fold the rainbow sprinkles into the batter using a rubber spatula. Use a folding motion rather than stirring to keep the sprinkles from bleeding color. This technique keeps your homemade confetti cake recipe looking vibrant.

Step 7: Bake to Perfection Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched.

Step 8: Cool Completely Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely. Never frost a warm cake—it will melt your frosting and create a messy disaster.

Step 9: Make the Buttercream Beat softened butter until creamy, about 2 minutes. Gradually add powdered sugar one cup at a time, alternating with cream. Add vanilla and salt, then beat on high for 3-4 minutes until light and fluffy.

Step 10: Assemble and Decorate Place one cake layer on your serving plate, spread with frosting, top with second layer, then frost the top and sides. Finish with extra sprinkles for that classic confetti cake appearance.

Nutritional Information

Per serving (serves 12):

• Calories: 485
• Protein: 5g
• Carbohydrates: 68g
• Fat: 23g
• Fiber: 1g
• Vitamin C: 0% DV
• Iron: 6% DV

Tips, Variations, or Cooking Advice

Dietary Adaptations: For a gluten-free version, substitute with a 1:1 gluten-free flour blend containing xanthan gum. Dairy-free bakers can use plant-based butter and almond milk with excellent results. For a lighter option, replace half the butter with Greek yogurt.

Flavor Variations: Add ½ teaspoon almond extract alongside vanilla for a more complex flavor profile. Create a chocolate confetti cake by replacing ½ cup flour with cocoa powder. For lemon lovers, add 2 tablespoons lemon zest and 1 tablespoon lemon juice.

Cupcake Conversion: This batter makes perfect cupcakes—bake at 350°F for 18-20 minutes. Use paper liners for easy cleanup and portion control.

Sprinkle Selection: Choose jimmies-style sprinkles rather than nonpareils, which tend to bleed color during baking. Freeze sprinkles for 10 minutes before folding them in to minimize color bleeding even further.

Make-Ahead Strategy: Bake cake layers up to two days ahead, wrap tightly in plastic wrap, and store at room temperature. Frosting can be made three days ahead and refrigerated—bring to room temperature and re-whip before using.

Common Mistakes to Avoid

Using Cold Ingredients: Room temperature butter, eggs, and milk create a smooth emulsion. Cold ingredients cause the batter to curdle and result in uneven texture. Set ingredients out 1-2 hours before baking.

Overmixing the Batter: Once you add flour, mix only until ingredients combine. Overmixing develops gluten strands that make cake dense and chewy rather than tender and fluffy.

Wrong Sprinkle Type: Nonpareils dissolve and bleed during baking, turning your batter gray. Always use rod-shaped jimmies designed for baking.

Opening Oven Door Too Early: Resist checking before 25 minutes. Temperature fluctuations cause cakes to sink in the center. Use the oven light to monitor progress.

Frosting Warm Cake: This melts buttercream and creates a crumb-filled mess. Patience pays off—completely cooled cakes frost beautifully with clean, professional results.

Measuring Flour Incorrectly: Scooping directly from the bag compacts flour, adding too much and creating dry cake. Always spoon flour into measuring cups and level with a knife.

Storage / Leftovers Tips

Store your completed confetti cake recipe in an airtight cake carrier or cover with a cake dome at room temperature for up to 3 days. The buttercream creates a protective seal that keeps the cake moist. Refrigeration extends shelf life to 5-7 days, though it may dry the texture slightly—bring slices to room temperature before serving for best flavor and texture.

For longer storage, this homemade confetti cake recipe freezes beautifully for up to 3 months. Wrap unfrosted cake layers individually in plastic wrap, then aluminum foil. Freeze frosted cake uncovered for 30 minutes until firm, then wrap the same way. Thaw overnight in the refrigerator, still wrapped to prevent condensation from making the cake soggy.

Individual slices freeze well too—wrap each piece separately for grab-and-go treats. Microwave frozen slices for 20-30 seconds for a warm cake experience anytime. The sprinkles maintain their color and crunch throughout freezing and thawing, making leftovers just as delightful as fresh-baked cake.