The Confetti Layer Cake is a celebration in every bite, bursting with vibrant colors and irresistible sweetness. Its tender, moist layers are speckled with rainbow sprinkles, creating a playful texture that delights both the eyes and the palate. The rich, buttery frosting adds a creamy contrast, while the subtle vanilla flavor ties it all together perfectly. With just 45 minutes of prep and 25 minutes of baking, this cake is surprisingly simple to make, yet it looks and tastes like a masterpiece. Let it chill and cool for a few hours, and you’ll have a show-stopping dessert ready to wow your guests.
This cake isn’t just a treat; it’s a joyful experience that brings people together. Whether it’s a birthday, holiday, or just a Tuesday, the Confetti Layer Cake turns any moment into a celebration. Its light, fluffy crumb and decadent frosting make it a crowd-pleaser for all ages. Plus, it serves 12-14, making it ideal for sharing with friends and family. The combination of textures and flavors is pure magic, and the cheerful appearance is guaranteed to spark smiles. Bake it once, and it’ll become your go-to dessert for every special occasion.
Ingredients for Confetti Layer Cake
- Cake:
- 3 and 3/4 cups (443g) cake flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 4 large eggs, at room temperature
- 2 large egg whites, at room temperature
- 3 teaspoons (15ml) pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature
- 3/4 cup (135g) rainbow sprinkles
- Vanilla Buttercream:
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream, at room temperature
- 3 teaspoons (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
- 1/8 teaspoon salt
- Optional: additional sprinkles for garnish
Step-by-Step Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan.
- Bake for around 25–26 minutes or until the cakes are baked through. (8-inch cakes may take about 27–28 minutes.) Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.
- Assemble cake + apply crumb coat: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
- Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
- Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.
- Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.
Storage and Reheating Tips
To keep your Confetti Layer Cake fresh, store it tightly covered in the refrigerator for up to 5 days. If you’ve refrigerated it, let it sit at room temperature for 30 minutes before serving to restore its soft texture. For longer storage, you can freeze the cake (unfrosted or frosted) for up to 2 months—just wrap it well in plastic wrap and aluminum foil.
Time-Saving Hacks
Short on time? Use store-bought vanilla frosting instead of making your own. You can also bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature overnight. This way, you’ll only need to focus on frosting and assembling the cake the next day.
Equipment Guidance
For best results, use a stand mixer or handheld mixer to cream the butter and sugar—it’s key for a fluffy cake. A cake turntable and offset spatula make frosting and smoothing the cake much easier. Don’t forget parchment paper rounds to ensure your cakes release cleanly from the pans!
Recipe Variations
Want to mix it up? Swap the vanilla buttercream for chocolate or cream cheese frosting. You can also use different sprinkle colors to match a theme or holiday. For a fun twist, add a layer of fruit jam or lemon curd between the cake layers for extra flavor.
Serving Suggestions
This cake is perfect for birthdays, celebrations, or just because! Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Garnish with extra sprinkles for a festive touch, and don’t forget to slice it with a sharp, serrated knife for clean, even pieces.
Confetti Layer Cake Recipe
Ingredients
Cake
- 3 and 3/4 cups cake flour (spooned & leveled) 443g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/4 cups unsalted butter, softened to room temperature 282g
- 2 cups granulated sugar 400g
- 1/3 cup vegetable oil 80ml
- 4 large eggs, at room temperature
- 2 large egg whites, at room temperature
- 3 teaspoons pure vanilla extract 15ml
- 1 and 1/2 cups buttermilk, at room temperature 360ml
- 3/4 cup rainbow sprinkles 135g
Vanilla Buttercream
- 1 and 1/2 cups unsalted butter, softened to room temperature 340g
- 5 and 1/2 cups confectioners’ sugar 650g
- 1/3 cup heavy cream, at room temperature 80ml
- 3 teaspoons pure vanilla extract (or use clear imitation vanilla extract for stark white frosting) 15ml
- 1/8 teaspoon salt
- additional sprinkles for garnish optional
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan.
- Bake for around 25–26 minutes or until the cakes are baked through. (8-inch cakes may take about 27–28 minutes.) Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.
- Assemble cake + apply crumb coat: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
- Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
- Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.
- Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.