Confetti Cake, Or Party Party Cake

Confetti Cake - Bake from Scratch

Blow out the candles and celebrate another year with this sprinkle-happy, party-perfect cake.

Confetti Cake
Write a review
  1. 1½ cups (345 grams) unsalted butter, softened
  2. 2 cups (370 grams) sugar
  3. 5 large eggs, separated
  4. 2 cups (280 grams) all-purpose flour
  5. 1 teaspoon (6 grams) baking soda
  6. ½ teaspoon (1.5 grams) kosher salt
  7. 1 cup whole buttermilk
  8. 1 teaspoon vanilla extract
  9. ½ cup multicolored jimmies sprinkles
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.
  3. In a medium bowl, stir together flour, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla and sprinkles.
  4. In another medium bowl, beat egg whites with a mixer at high speed until stiff peaks form. Gently fold egg whites into batter, one-third at a time. Divide batter among prepared pans.
  5. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Sweet Cream Frosting between layers and on topof cake. Very lightly frost sides of cake.
Bake from Scratch
Sweet Cream Frosting
Makes about 6 cups
Write a review
  1. 2 (8-ounce) packages cream cheese, softened
  2. ¾ cup (173 grams) unsalted butter, softened
  3. 8 cups (1.1 kilograms) confectioners’ sugar
  4. ¾ cup sour cream
  5. ½ cup multicolored jimmies sprinkles
  6. 1 teaspoon vanilla extract
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Reduce mixer speed to low; gradually add confectioners’ sugar, sour cream, sprinkles, and vanilla. Beat until smooth.
  1. Note: Do not use nonpareil sprinkles. The colors will bleed.
Bake from Scratch
Previous articleGlazed Lemon-Thyme Poppy Seed Cake
Next articlePineapple-Curry Upside-Down Cake


  1. I made this cake and the sweet cream frosting – I found the frosting to be runny and not set like the frosting in the picture – what could I have done differently?

    • Hi Sally!

      Thanks for reaching out! You will want your ingredients to be softened, but not room temperature. When ingredients like cream cheese and butter are softened, an indent will be left when you press your finger into the side, but they are not so soft that your finger could go through (like in the case of room temperature). If you feel that the ingredients were too warm, you can place your bowl in the fridge for about 30 minutes and then beat again; repeat until you reach the consistency you desire. It is also possible that not enough confectioners’ sugar was added. When measuring by volume, measuring cups may have manufacturing variances and there may also be variances in the pre-sifting of the sugar, or how the sugar is packed into the cup. Thus, we always recommend measuring by weight. If needed, add confectioners’ sugar to the icing a tablespoon at a time until the desired consistency is reached.

  2. Thank you for your response. I did weigh ingredients and refrigerated the finished recipe but it continued to be runny. That said will try again with the suggestions in mind


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.