Confetti Cake With Cream Cheese Frosting

Pro tips

• Bring all ingredients to room temperature before mixing—this ensures even incorporation and a level rise without dense pockets.
• Fold sprinkles in by hand during the last few seconds of mixing to distribute evenly without breaking them or overdeveloping the batter.
• Use an oven thermometer to verify your oven runs true; even 25°F variance causes uneven baking or doming.
• Invert the cake layers onto a cooling rack immediately after baking to prevent steam from trapping underneath and making the crumb dense.

Substitutions

• Cake flour → all-purpose flour (add 2 tbsp cornstarch per cup of AP flour to mimic cake flour's lower protein content)
• Buttermilk → milk + 1 tbsp lemon juice or white vinegar (let sit 5 minutes before using)
• Unsalted butter → salted butter (omit the salt from the dry ingredients to avoid over-salting)

Storage & make-ahead

Store frosted cake in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days. Bring to room temperature 30 minutes before serving for best texture and frosting softness.

Equipment

Stand mixer or hand mixer · Two 9-inch round cake pans · Cake turntable (optional but helpful for frosting)

Can I make this cake ahead of time?

Yes. Bake and cool the layers fully, wrap in plastic wrap, and refrigerate up to 2 days. Frost no more than 4 hours before serving to keep the frosting stable.

How do I prevent the sprinkles from bleeding color into the batter?

Fold sprinkles in gently during the last 30 seconds of mixing, or add them directly to the batter just before pouring into pans. Use gel or pearl sprinkles, which bleed less than standard jimmies.

What's the difference between using oil and butter in this recipe?

The combination of softened butter and vegetable oil creates a tender, moist crumb. Oil adds moisture without developing gluten, while butter provides flavor and structure.

Can I double this recipe?

Yes. Double all ingredients and divide between two 9-inch round pans. Bake at the same temperature but check doneness at 30 minutes; add 2–5 minutes if needed.

Why did my cake sink in the middle?

Overmixing develops too much gluten, or the oven temperature is too high. Mix on low speed only until combined, and use an oven thermometer to verify accuracy.