Confetti Cake Recipe | Land O'Lakes




  • 1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature
  • 2/3 cups (130 grams) of granulated sugar
  • 1/2 teaspoon kosher salt
  • Two large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120 ml) buttermilk
  • One teaspoon of baking powder
  • Two tablespoons (16 grams) of cornstarch
  • 1 cup (130 grams) of all-purpose flour
  • 1/4 cup rainbow sprinkles


  • 1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature
  • 1 1/4 cups (150 grams) powdered sugar, sifted if lumpy
  • Pinch of fine salt
  • 1/2 teaspoon vanilla extract, plus more to taste
  • One tablespoon of milk or cream
  • Rainbow sprinkles for decoration

Preheat the oven: To 350 degrees F. Line the lower part of an 8×8-inch square or 9-inch round cake container with material paper and coat the base; favor nonstick shower or butter.

Make the cake: Beat butter, sugar, and salt together in a medium bowl. Add egg whites, each, in turn, beating until joined and somewhat relaxing. Add vanilla and buttermilk and beat to join. Add baking powder and cornstarch and beat to consolidate. Scratch drawbacks of the bowl and beat one second more. Add flour and blend just until it vanishes. Utilize an elastic scrubber to crease in sprinkles tenderly. The blend will, in a flash, resemble curds, and you will be sure it’s demolished, yet I guarantee it isn’t. Here it is some tips for cooking light recipes.

Bake cake: Spread batter in a pre-arranged container and smooth the top. Bake for 20 minutes, or until a toothpick embedded into the cake’s focal point comes out sans batter. Give excellent access skillet on a cooling rack for 5 minutes, then run a knife around the side to relax the cake, flip it onto the cooling rack, and slide the cooling rack into the cooler until the cake is cool, around 10 to 15 minutes.

Glaze and serve: While the cake cools, beat butter, sugar, salt, and vanilla until feathery; add milk or cream and beat until smooth. When the cake is completely cool, move it to a serving plate. Spread frosting on top – you’ll have all that anyone could need, so if you need to save some for little embellishments or coloring and composing on the cake, this won’t be an issue. Wrap up with sprinkles. Share with companions.

Step-by-step instructions to Make a Confetti Sheet Cake: For the sheet cake rendition, triple the cake recipe and split the batter between two 9×13-inch cake containers. They bake for 18 to 20 minutes and yield two thin cake layers that, once glazed and filled, make a 2-inch tall cake. I don’t know how to let you know this, I nearly need to caution you to cover your ears, yet if you need to fill and ice them how I did, you’ll need to make multiple times how much icing composed. I made a 6x cluster, yet it was excessive. If your design is more intricate, in any case, and you need more space for icing blunder, do the 6x. 

Step by step instructions to “Elmo” Your Sheet Cake: My technique was to duplicate some Muppet pictures from the web (I observed searching for coloring pages yielded more straight pics), resize them, print them, and cut them out into stencils. When the cake’s white frosting was set (in the cooler, so it gets cold and firm), I momentarily laid them over the cake and utilized a toothpick to make a light framework. I then, at that point, cut the stencils further into eyes, noses, and so forth and followed these on as well. From that point, it was simply coloring small measures of icing the right colors and funneling them on, similar to what you were coloring in with pastel. I involved a Wilton #5 round tip for all aspects of the Muppets and the spots around the edges of the cake, and afterward, a Wilton #2 for the sides of the mouths and eyeballs; however, if you just had the #5, or even a #4, you’ll be okay.