Best 3 Confetti Cream Cake Recipes

Indulge in the delightful Confetti Cream Cake, a vibrant celebration of flavors and textures. This eye-catching confection features layers of moist vanilla cake, each generously filled with a creamy vanilla confetti filling, resulting in a symphony of sweetness. Adorned with a fluffy vanilla buttercream frosting and festive rainbow sprinkles, this cake is a feast for the senses. The recipe includes step-by-step instructions for making the cake layers, confetti filling, buttercream frosting, and assembling the cake, ensuring a hassle-free baking experience. Whether you're a seasoned baker or a novice in the kitchen, this Confetti Cream Cake recipe is sure to impress your loved ones with its irresistible charm and delightful taste.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE CONFETTI CAKE

Homemade Confetti Cake image

This is a moist and fluffy vanilla cake with lots of sprinkles and a whipped vanilla buttercream. It's almost impossible not to feel happy when you see the fun pop of rainbow confetti! -Courtney Rich, Highland, UT

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup unsalted butter, room temperature
1/3 cup vegetable oil
1-3/4 cups sugar
3 large eggs, room temperature
3 large egg whites, room temperature
1 tablespoon vanilla extract
3 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1/4 cup rainbow sprinkles
1-1/2 cups unsalted butter, softened
4-1/2 cups confectioners' sugar, sifted
3 tablespoons heavy whipping cream
2 teaspoons clear vanilla extract
Soft pink paste food coloring

Steps:

Preheat oven to 325°. Grease a 13x9-in. baking dish. In a large bowl, cream butter, oil and sugar until light and fluffy, 5-7 minutes. Add eggs, then egg whites, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in sprinkles., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar until smooth. Add cream, vanilla and food coloring. Beat until light and fluffy, 5-7 minutes. Frost top of cake with frosting, and, if desired, top with additional sprinkles.

Nutrition Facts : Calories 823 calories, Fat 47g fat (26g saturated fat), Cholesterol 138mg cholesterol, Sodium 279mg sodium, Carbohydrate 97g carbohydrate (75g sugars, Fiber 0 fiber), Protein 6g protein.

CONFETTI CAKE WITH BROWN SUGAR BUTTERCREAM

Confetti Cake with Brown Sugar Buttercream image

This simple and tender cake has been celebrated in my family for years. Dressed up with tinted frosting and confetti, it becomes pure party fun. - Karen Berner, New Canaan, Connecticut

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 18

Ingredients

2-1/4 cups cake flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
4 large egg whites, room temperature
3/4 cup 2% milk
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/3 cup rainbow jimmies
BUTTERCREAM:
4 large egg whites
1 cup packed light brown sugar
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
1-1/2 teaspoons clear vanilla extract
1/2 to 3/4 teaspoon yellow food coloring
Confetti sprinkles

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in milk and extracts. Gently fold in jimmies., Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For buttercream, in a heatproof bowl of a stand mixer, whisk egg whites, brown sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes., Remove from heat. With whisk attachment of stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes., Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and enough food coloring to achieve desired color., Immediately spread frosting between layers and over top and sides of cake. Decorate with sprinkles. Store in refrigerator.

Nutrition Facts : Calories 436 calories, Fat 24g fat (15g saturated fat), Cholesterol 62mg cholesterol, Sodium 239mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 0 fiber), Protein 4g protein.

THE ULTIMATE FUNFETTI CAKE RECIPE BY TASTY

The Ultimate Funfetti Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, buttermilk, vanilla extract, vegetable oil, all purpose flour, baking powder, kosher salt, baking soda, granulated sugar, light brown sugar, unsalted butter, large eggs, large egg yolks, rainbow sprinkles, unsalted butter, cream cheese, kosher salt, powdered sugar, rainbow sprinkles

Provided by Katie Aubin

Categories Bakery Goods

Yield 12 servings

Number Of Ingredients 19

Ingredients

nonstick cooking spray
1 ½ cups buttermilk
2 teaspoons vanilla extract
½ cup vegetable oil
4 cups all purpose flour, or cake flour
2 teaspoons baking powder
1 ½ teaspoons kosher salt
1 teaspoon baking soda
2 cups granulated sugar
½ cup light brown sugar, lightly packed
1 cup unsalted butter, 2 sticks, room temperature
4 large eggs
4 large egg yolks
½ cup rainbow sprinkles
2 cups unsalted butter, 4 sticks, room temperature
1 lb cream cheese
kosher salt, a pinch
3 cups powdered sugar
½ cup rainbow sprinkles, for decoration

Steps:

In a medium bowl or liquid measuring cup, combine the buttermilk, vanilla extract, and vegetable oil. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
In a separate large bowl, combine the granulated sugar, light brown sugar, and butter. Beat with an electric hand mixer on high speed until super light and fluffy, about 4 minutes.
Add the eggs and egg yolks one at a time, beating in between additions. Beat the batter until almost doubled in volume and very light and fluffy, about 5 minutes.
With the mixer on low, gently beat in a third of the flour mixture. Before it's fully combined, add half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well-blended and no lumps remain.
Preheat the oven to 350°F (180°C). Spray 3 9-inch (23 cm) round cake pans with nonstick spray.
Add ½ cup (80 g) of sprinkles and gently fold into the batter with a spatula until well-incorporated.
Divide the cake batter among the prepared pans and place 2 pans on the top oven rack and 1 pan on the middle rack.
Bake for 30 minutes, rotating the pan on the middle rack to the top rack, and vice versa, halfway through baking, so the cakes bake evenly. The cakes are done when they are golden brown, pull away from the sides of the pans, and the tops spring back slightly when pressed.
Remove the cakes from the oven and invert them onto a wire rack to cool completely. (If you don't have a wire rack, let them cool in the cake pans on the counter.)
Make the frosting: In a large bowl, use an electric hand mixer on high speed to beat the butter, cream cheese, and salt. Mix until light and creamy, about 4 minutes.
Add the powdered sugar and beat on low speed to combine. Once the sugar is incorporated, beat on high speed until there are no lumps and the frosting is super white and fluffy, about 5 minutes.
Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top with an offset spatula. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer and lightly frost the entire outside of the cake to create a thin crumb coat.
Chill the cake in the refrigerator for 20 minutes.
Remove the cake from the refrigerator and use the remaining icing to frost the cake in an even layer. Take the end of an offset spatula or knife and gently press it against the against the frosting at the bottom of the cake. Then, spin the cake and slowly raise the spatula after each rotation to create a ribbed effect. Smooth the top of the cake with the spatula.
Place sprinkles around the edge of the cake. Set a small cookie cutter, any shape you like, in the center of the cake and fill in with sprinkles. Gently remove the cookie cutter.
Enjoy!

Nutrition Facts : Calories 1146 calories, Carbohydrate 109 grams, Fat 74 grams, Fiber 1 gram, Protein 13 grams, Sugar 70 grams

Tips:

To make a smooth and creamy cake batter, ensure all ingredients are at room temperature before mixing.
Do not overmix the batter, as this can result in a tough cake.
For a moist and fluffy cake, use buttermilk or sour cream in the batter.
Bake the cake in a preheated oven to prevent it from sinking in the middle.
Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
Let the cake cool completely before frosting it, to prevent the frosting from melting.
For a smooth and even frosting, use a pastry bag fitted with a star tip.
Decorate the cake with sprinkles, edible glitter, or other decorations of your choice.

Conclusion:

The Confetti Cream Cake is a delightful and festive treat that is perfect for any celebration. With its moist and fluffy cake layers, creamy frosting, and vibrant sprinkles, this cake is sure to be a hit with everyone. Whether you are a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and will yield a delicious and beautiful cake that will impress your friends and family. So gather your ingredients and preheat your oven, because it's time to bake a Confetti Cream Cake that will make any occasion special.