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Homemade Confetti Cake

Homemade Confetti Cake

My Homemade Confetti Cake is all about simple joy. It’s a soft, tender vanilla cake with colorful sprinkles mixed throughout, giving every slice that classic birthday‑cake look and taste. Making it from scratch brings a richer flavor and a better texture than the boxed version, while still keeping things easy and familiar.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 15 Servings

Calories: 659 kcal per serving

Ingredients

  • 2 ½ cups - All-purpose flour
  • 1 ½ teaspoons - Baking powder
  • ½ tsp - Baking soda
  • ½ tsp - Salt
  • ¾ cup - Butter
  • 1 ¼ cups - White Sugar
  • 3 - Eggs
  • 1 ½ teaspoons - Vanilla extract
  • ½ tsp - Almond extract
  • ½ cup - Sour cream, or 3-5% Yogurt
  • ½ cup - Milk
  • ½ cup - Rainbow sprinkles
  • 1 cup - Butter
  • Powdered sugar
  • 1 tsp - Vanilla extract
  • 1 cup - Raspberries
  • 1 tbsp - Cream
  • ¼ cup - Rainbow sprinkles

Instructions

  1. Preheat oven to 350℉.
  2. Grease a 9″ x 13″ casserole dish and set aside.
  3. In a small bowl, stir together the flour, baking powder, baking soda and salt until well-mixed. Set aside.
  4. In a large bowl, beat together the butter and white sugar for 2 minutes until light and fluffy.
  5. Beat in the eggs and extracts for 1 minute, then beat in the yogurt until just combined.
  6. Add half of the dry ingredients, beat until just combined, then the milk, then remaining half of the dry ingredients.
  7. Stir in the sprinkles to your personal preference, adding more or less as desired.
  8. Pour the batter into the prepared baking dish and use the back of a spoon or an offset spatula to smooth the batter down to be completely even.
  9. Bake for 28-35 minutes, until an inserted toothpick comes out clean.
  10. Allow the cake to cool completely before frosting.
  11. While the cake is cooling, prepare the raspberry buttercream frosting.
  12. In a large bowl, beat together the butter and 4 cups of powdered icing sugar for 2 minutes.
  13. Add the optional cream and vanilla extract and beat until incorporated.
  14. Add the raspberries and beat until the raspberries are broken down and no large pieces remain in the frosting.
  15. Spread the frosting over the cooled cake with an offset spatula and then garnish with sprinkles.

Nutrition

Energy: 659 kcal | Total Fat: 25 g | Saturated: 15 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 100 mg | Total Carbs: 107 g | Fiber: 1 g | Sugars: 87 g | Proteins: 5 g | Sodium: 308 mg | Polyunsaturated: 1 g | Monounsaturated: 6 g

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