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Best Birthday Confetti Cake with Easy Vanilla Buttercream

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This birthday confetti cake is the one you make when you want to impress without the stress. It’s the kind of cake that makes you close your eyes after the first bite.

Ingredients

Scale
  • 3 cups (360g) cake flour
  • 2 cups (400g) granulated sugar
  • 1 tablespoon (14g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1 teaspoon (6g) salt
  • 1 cup (226g) unsalted butter, softened
  • 1/4 cup (60ml) vegetable oil
  • 4 large egg whites, room temperature
  • 2 large whole eggs, room temperature
  • 1 1/2 cups (360ml) buttermilk, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 1/2 teaspoon (2.5ml) almond extract
  • 1/2 cup (80g) rainbow sprinkles (jimmies)
  • 1 1/2 cups (340g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tablespoons (45-60ml) heavy cream
  • 2 teaspoons (10ml) vanilla extract (for buttercream)
  • 1/4 teaspoon (1.5g) salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment, and grease parchment.
  2. In a large bowl, whisk together cake flour, granulated sugar, baking powder, baking soda, and salt for 30 seconds.
  3. In the bowl of a stand mixer with paddle attachment, add softened butter and vegetable oil to dry ingredients. Mix on low until mixture looks like damp sand.
  4. In a separate bowl, whisk together buttermilk, egg whites, whole eggs, vanilla extract, and almond extract. With mixer on low, add wet ingredients in a slow stream. Mix just until flour is incorporated (about 30 seconds). Scrape bowl, then beat on medium for exactly 1 minute.
  5. Remove bowl from mixer. Gently fold in rainbow sprinkles with a rubber spatula until evenly distributed.
  6. Divide batter evenly among prepared pans (about 500g per pan). Smooth tops. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Rotate pans halfway through.
  7. Let cakes cool in pans on a wire rack for 10 minutes. Run a thin knife around edges, invert onto rack, peel off parchment, and cool completely.
  8. For buttercream: In a stand mixer with paddle attachment, beat softened butter on medium-high for 5-7 minutes until pale and fluffy. Reduce speed to low, gradually add sifted powdered sugar. Add heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat for 3-5 minutes until light and fluffy.
  9. Place one cake layer on serving plate. Spread about 2/3 cup buttercream evenly over top. Repeat with second layer. Top with third layer. Apply a thin crumb coat, refrigerate for 15 minutes, then apply final layer of frosting.
  10. Decorate with extra sprinkles if desired. Slice and serve at room temperature.

Notes

Room temperature ingredients are crucial. Use jimmies, not nonpareils, to prevent color bleeding. Chill layers before frosting for easier handling. Store frosted cake at room temperature for up to 3 days.

Nutrition

Keywords: birthday cake, confetti cake, funfetti cake, vanilla cake, buttercream, celebration cake, sprinkle cake

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