Is there anything more festive for a birthday than a Confetti Cake? This one is moist and tender with sprinkles popping throughout and on top of the entire cake. It’s surely one of the best ways to celebrate.
Looking for more cakes? Check out my Lemon Raspberry Cake and
In the bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, baking powder, and baking soda. Add the softened butter and pulse until it starts to incorporate into the dry ingredients, then leave the mixer on low. While the mixer is on low, slowly add the milk and sour cream and mix until combined.
With the mixer still on low, add the egg whites and vanilla extract. Then beat the batter on high for 1 minute. Add in the sprinkles and mix by hand with a spatula. Pour the batter into two cake pans evenly. The cake pans should be greased, lined with parchment paper, and dusted with flour. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Set the cake pans on a wire rack and allow the cakes to cool completely.
When the cakes are cooled, start on the frosting by beating the cream cheese and butter. Then add in the powdered sugar 1 cup at a time until completely combined. Slowly add the vanilla extract until mixed in.
Ice the top of the first cake. Then place the second cake on top and apply a crumb coating. Chill in the fridge for about 20 minutes, then finished icing the rest of the Confetti Cake and top with sprinkles!
Some ingredients notes
Sprinkles – You can’t have a confetti cake without them!
Egg whites – Using egg whites instead of whole eggs will help to give the cake a whiter look instead of a yellow cake.
Tips
- I find it easiest to separate the egg whites from the yolks when the eggs are room temperature.
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Confetti Cake
- Prep Time: 40 minutes
- Cook Time: 38 minutes
- Total Time: 1 hour 18 minutes
Ingredients
The Confetti Cake
- 3 1/3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 cups unsalted butter, room temperature
- 1 cup whole milk, room temperature
- 1 cup sour cream, room temperature
- 6 egg whites, room temperature
- 2 tablespoons vanilla extract
- 3/4 cup sprinkles (plus additional for topping)
The Cream Cheese Frosting
- 16 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
The Confetti Cake
- Grease two 9″ cake pans and line the bottom with parchment paper. Then dust the bottom and sides with flour. Preheat the oven to 350° F.
- In the bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, baking soda, and baking powder until combined. Add in the butter and pulse until in starts to get incorporated into the dry ingredients. Then with the mixer of low, slowly add the milk and then the sour cream until combined.
- With the mixer on low, add the egg whites and vanilla extract. Then beat the batter on high for a minute. Add the sprinkles and mix in by hand with a spatula.
- Pour the batter into the two cake pans evenly. Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool completely in the pans while sitting on a wire rack. When the cakes are cool, start on the frosting.
The Cream Cheese Frosting
- In the bowl of a stand mixer, beat the cream cheese and butter on high until fully combined. Add in the powdered sugar 1 cup at a time and mix on low until combined after each addition. Then with the mixer on low, add in the vanilla extract and mix until combined.
Putting it all together
- If the cakes are not completely flat on top, cut off just a little bit of each cake to create a flat top.
- On the first cake, add the desired amount of frosting for the filling. Spread it evenly on top.
- Add the second cake layer on top and press gently press down.
- Add a crumb coating with some of the frosting to the cake and then refrigerate the cake for 20 minutes.
- Once chilled, ice the rest of the cake with the remaining frosting. Top with extra sprinkles.