Big Batch Confetti Cake Buttercream (Print Version)
Fluffy vanilla cake with colorful sprinkles and creamy buttercream frosting
# What You'll Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 2 ½ cups granulated sugar
03 - 1 tablespoon baking powder
04 - 1 teaspoon baking soda
05 - 1 teaspoon fine sea salt
→ Wet Ingredients
06 - 2 cups whole milk, at room temperature
07 - 1 cup vegetable oil
08 - 1 cup unsalted butter, melted and slightly cooled
09 - 6 large eggs, at room temperature
10 - 1 tablespoon pure vanilla extract
11 - 1 cup rainbow sprinkles (jimmies)
→ Buttercream Frosting
12 - 2 cups unsalted butter, at room temperature
13 - 8 cups powdered sugar, sifted
14 - ½ cup whole milk, at room temperature
15 - 2 tablespoons pure vanilla extract
16 - Pinch of salt
17 - ½ cup rainbow sprinkles for decorating
# Directions:
01 - Preheat oven to 350°F. Grease and line two 9x13-inch baking pans with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly blended.
03 - In a separate bowl, whisk milk, vegetable oil, melted butter, eggs, and vanilla extract until completely smooth.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Avoid overmixing to maintain tender texture.
05 - Gently fold rainbow sprinkles into batter using a spatula until evenly distributed.
06 - Divide batter evenly between prepared pans and smooth tops with spatula.
07 - Bake for 30-35 minutes until toothpick inserted in center emerges clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat butter in stand mixer on medium speed until creamy, approximately 2 minutes.
10 - Gradually incorporate powdered sugar, beating thoroughly after each addition. Add milk, vanilla, and salt. Beat on high speed until light and fluffy, about 3 minutes.
11 - Once completely cool, spread thick buttercream layer over each cake. Generously top with additional rainbow sprinkles.
12 - Cut into squares and serve immediately or refrigerate for later enjoyment.
# Expert Tips:
01 -
- This makes enough cake for actual crowds, so you are always prepared when celebrations pop up
- The buttercream is somehow rich without being heavy, the kind of frosting people actually finish instead of scraping aside
02 -
- Jimmies are the only sprinkles that should go into the batter, nonpareils will bleed and turn your cake gray
- Room temperature ingredients actually matter here, cold ingredients can cause the batter to separate or bake unevenly
03 -
- That toothpick test is crucial, underbaked centers will sink and overbaked cake dries out quickly
- When in doubt about frosting consistency, add more milk rather than more sugar