Big Batch Confetti Cake (Printable version)

Fluffy vanilla cake loaded with rainbow sprinkles and topped with rich buttercream frosting—perfect for feeding a crowd.

# Ingredient List:

→ 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, at room temperature
07 - 1 cup vegetable oil
08 - 1 cup unsalted butter, melted and slightly cooled
09 - 6 large eggs, at room temperature
10 - 1 tablespoon pure vanilla extract
11 - 1 cup rainbow sprinkles (jimmies)

→ Buttercream Frosting

12 - 2 cups unsalted butter, at room temperature
13 - 8 cups powdered sugar, sifted
14 - ½ cup whole milk, at room temperature
15 - 2 tablespoons pure vanilla extract
16 - Pinch of salt
17 - ½ cup rainbow sprinkles for decorating

# How to Make It:

01 - Preheat oven to 350°F. Grease two 9x13-inch baking pans and line with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In another bowl, whisk together milk, vegetable oil, melted butter, eggs, and vanilla extract until smooth and uniform.
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 a toothpick inserted in center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
09 - Beat butter in a 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 - Once cakes are completely cool, spread a thick layer of buttercream over each cake. Decorate generously with additional sprinkles.
12 - Cut into squares and serve immediately or store refrigerated.

# Expert Suggestions:

01 -
  • The buttercream is impossibly creamy and pipes like a dream
  • Sprinkles stay vibrant in the batter instead of bleeding into sad gray streaks
  • One batch feeds an actual crowd, no multiplying recipes needed
  • Children and adults both get genuinely excited about the presentation
02 -
  • Jimmies are the only sprinkles that should go inside the batter, and nonpareils will bleed gray streaks through your cake
  • Room temperature ingredients combine more smoothly and create a more even texture in the final cake
  • Completely cool cakes are essential, otherwise your buttercream will melt and slide right off
03 -
  • Use an offset spatula for smooth frosting and a professional looking finish
  • Add sprinkles immediately after frosting so they stick properly
  • For round layers, divide batter between three 9-inch pans and reduce baking time

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