Vanilla Confetti Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or three 8-inch pans for thinner layers). Line the bottoms with parchment rounds for easy removal.

Combine dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder and sea salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), cream the softened unsalted butter and granulated sugar together on medium-high speed for 3–4 minutes, until light in color and fluffy. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Add the pure vanilla extract and mix briefly to combine.

Alternate adding dry and wet

With the mixer on low speed, add one-third of the dry flour mixture and mix until just combined. Pour in half the whole milk and mix until combined. Add another one-third of the dry mixture, then the remaining milk, then the last third of dry ingredients. Mix just until combined — do not overmix.

Fold in buttermilk and sprinkles

Fold in the buttermilk by hand with a rubber spatula until evenly distributed. Toss the rainbow sprinkles with 1 teaspoon of flour (this helps prevent bleeding) and gently fold the sprinkles into the batter until evenly distributed.

Bake

Divide the batter evenly between the prepared pans (use a kitchen scale for accuracy if desired). Smooth the tops with a spatula. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs, about 22–28 minutes for 8-inch rounds (time will vary if using three pans). Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment, then flip right side up and cool completely before frosting (at least 1 hour).

Beat butter

In a clean mixing bowl, beat the softened unsalted butter on medium speed until smooth and pale, about 2–3 minutes.

Add sugar and vanilla

Reduce speed to low and gradually add the sifted confectioners' sugar, about 1 cup at a time, to avoid a sugar cloud. Once incorporated, add the pure vanilla extract and a pinch of fine sea salt.

Adjust texture

With mixer on medium speed, add the heavy cream or milk 1 tablespoon at a time until the frosting reaches a smooth, spreadable consistency. Beat 2–3 minutes on medium-high for a light and fluffy finish. Taste and adjust salt or vanilla as needed.

Assemble cake

If cake layers have domes, level them with a serrated knife. Place the first layer on your serving plate or cake board and spread a generous layer of buttercream (about 1 to 1 1/2 cups) evenly. Stack the next layer and repeat if using three layers. Apply a crumb coat (a thin layer of frosting to trap crumbs), chill for 15–20 minutes to set, then apply a final even layer of frosting.

Decorate

Press the extra sprinkles around the sides of the frosted cake and scatter some on top as desired. For a clean edge, use a bench scraper held steady while rotating the cake to smooth sides.

Serve and store

Slice and serve at room temperature. Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days (bring to room temperature before serving).