There’s nothing like a big ol’ slice of confetti cake to bring out the kid in ya!
My favorite confetti cake recipe starts with a tender vanilla buttermilk cake. I’ve given the main measurements in grams as I always recommend baking cakes by weight. Cup measurements are also given. Use the scoop and sweep method if measuring your flours in cups.
I employ my favorite mixing method, reverse creaming, to produce a confetti cake with a velvety smooth texture and melt in your mouth feel. Checkout the video below to see this technique in action!
This recipe makes 1 half sheet cake (as seen in the video) and will also yield 3 8″ round layers, or about 26-28 standard sized cupcakes.
- 6 ounces (12 tablespoons) unsalted butter, softened
- 425 grams granulated sugar (2 cups plus 2 tablespoons)
- 250 grams cake flour (2 cups)
- 75 grams all purpose flour (2/3 cups)
- 2¼ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 12 ounces buttermilk, at room temperature (1½ cups)
- 4 large eggs
- 3 ounces vegetable oil
- 1 tablespoon pure vanilla extract or vanilla bean paste
- ½ cup rainbow sprinkles
- Preheat your oven to 350* F. Grease and lightly flour 3 8" round pans, or line a half sheet pan with parchment and spray it with non stick spray
- In a bowl or large measuring cup, combine the buttermilk, eggs, vegetable oil and vanilla and whisk until smooth. Set aside
- In the bowl of your stand mixer combine the sugar, cake flour, all purpose flour, baking powder, baking soda and salt. Whisk to combine the dry ingredients
- Place the mixer bowl on the mixer fitted with the paddle attachment. With the mixer on low, begin adding chunks of softened butter and continue blending until the mixture is sandy and no visible chunks of butter remain
- Add ¼ of the liquid ingredients to the dry ingredients and blend on low to combine
- Raise the mixer to medium high speed and beat for 2 minutes, scraping the bowl and beater half way through beating
- Add half of the remaining liquid ingredients to the bowl, blend on low to combine and then scrape the bowl
- Add the remaining liquid ingredients and continue to blend on the lowest speed for 2 minutes
- Fold in the rainbow sprinkles
- Divide the batter into the pans and bake for 25-30 minutes, until a toothpick inserted into the center of the cakes comes out with a few most crumbs stuck to it
- Cool the layers in their pans for 15 minutes, then turn them onto a cooling rack and carefully wrap them in plastic wrap while they cool completely