This Confetti Cake is a fluffy white layer cake studded with rainbow sprinkles and crowned with whipped cream cheese frosting. The tender crumb and tangy-sweet frosting make it ideal for birthdays and celebrations.
Delivery in as fast as one hour.*
Prices vary by store
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Spray two Suvie pans with cooking spray and line with parchment. In the bowl of a stand mixer whisk together 1 ¾ cups cake flour, ¾ cup granulated sugar, 1 ½ tsp baking powder, ½ tsp kosher salt, and ¼ tsp baking soda until combined, about 30 seconds.
Add 8 tbsp softened butter, ½ cup buttermilk, and 2 tbsp vegetable oil to the flour mixture. Fit mixer with paddle attachment. Mix on low to incorporate and then increase speed to medium-high and beat until smooth, about 1 minute, scraping down the bowl as needed.
In a medium bowl, whisk together 1 large egg, 2 egg whites, and 1 tsp vanilla extract until smooth. Reduce mixer speed to medium and add the egg mixture, beat until light and thick, about 2 minutes.
Scrape down the sides of the bowl with a rubber spatula and gently fold in 3 tbsp rainbow sprinkles. Divide batter between prepared pans, cover with foil, and place in Suvie. Input settings and cook now, rotating pans halfway through.
While the cake bakes, prepare the frosting. In the bowl of a stand mixer with a paddle attachment, beat together 12 tbsp butter and 4 oz cream cheese on medium speed until creamy and light, about 1-2 minutes. Stop mixer and add 1 ½ cups powdered sugar. Increase speed to medium-high and beat until smooth, about 1-2 minutes, scraping down the sides of the bowl as needed.
After the cakes have baked, remove foil and allow to cool completely in their pans. Once cool, remove from pans with parchment slings. Arrange one cake upside down and top with one third of the frosting. Place the second cake on top of the first, upside down. Top with remaining frosting and sprinkle with rainbow sprinkles before serving
Store frosted cake covered at room temperature up to 2 days, or refrigerated up to 4 days. Slice with a hot, wet knife for clean edges.
stand mixer · two 8-inch or 9-inch round cake pans
Yes. Bake and cool the layers completely, wrap in plastic wrap, and refrigerate up to 2 days. Frost the assembled cake no more than 4 hours before serving.
Overmixing the batter or opening the oven door too early can deflate it. Mix until just combined and avoid peeking during the first 20 minutes of baking.
Not directly. All-purpose flour has more protein, making cakes tougher. Use 1¾ cups all-purpose flour minus 3 tablespoons, then add 3 tablespoons cornstarch to approximate cake flour.
Keep the cream cheese and butter cold before mixing, and refrigerate the frosted cake for 15 minutes before serving, especially in warm conditions.
Yes, fold in ¼ to ½ cup sprinkles into the finished frosting, but add them just before frosting to prevent color bleeding.
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