Best 4 Rainbow Sprinkle Confetti Cake With Vanilla Buttercream Recipes

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Indulge in a jubilant celebration with every bite of our Rainbow Sprinkle Confetti Cake adorned with Vanilla Buttercream. This delightful confection is a symphony of colors and flavors, sure to bring a smile to your face and joy to your heart. Inside, you'll find a treasure trove of recipes that cater to every baker's skill level, ensuring that anyone can create this magical masterpiece.

From the classic Vanilla Buttercream recipe that adds a touch of elegance to the vibrant Rainbow Sprinkle Confetti Cake, to the detailed instructions on how to achieve perfectly swirled layers, this article is a comprehensive guide to creating a showstopping cake that will be the star of any gathering.

For those looking for a fun and creative twist, the article also includes a recipe for DIY Rainbow Sprinkles, allowing you to customize the colors and shapes to match your theme or preference. And if you're short on time, there's a section dedicated to store-bought options that deliver the same level of eye-catching appeal.

This article is a celebration of color, creativity, and the joy of baking. Whether you're a seasoned baker looking for a new challenge or a beginner eager to impress your friends and family, the Rainbow Sprinkle Confetti Cake with Vanilla Buttercream is the perfect recipe to bring magic into your kitchen.

Let's cook with our recipes!

RAINBOW SPRINKLE CONFETTI CAKE WITH VANILLA BUTTERCREAM



Rainbow Sprinkle Confetti Cake with Vanilla Buttercream image

Provided by Chelsey White : Chelsweets : Food Network

Categories     dessert

Time 3h

Yield 24 servings

Number Of Ingredients 18

Nonstick cooking spray, for the pans
3 1/4 cups (410 grams) all-purpose flour
3 cups (600 grams) granulated sugar
2 1/2 teaspoons (10 grams) baking powder
1 teaspoon (6 grams) fine kosher salt
2 sticks (226 grams) unsalted butter, at room temperature
1 cup (235 grams) pasteurized egg whites or about 7 large egg whites
1 1/2 cups (345 grams) buttermilk, at room temperature
2 teaspoons (8 grams) vanilla extract
1 1/2 teaspoons (6 grams) almond extract
1/8 cup (28 grams) vegetable oil
3/4 cup (130 grams) rainbow sprinkles or long-strand sprinkles
6 sticks (678 grams) unsalted butter, at room temperature
12 cups (1500 grams) powdered sugar, plus more as needed
1/3 cup (75 grams) heavy cream or whipping cream, plus more as needed
1 1/2 tablespoons (18 grams) vanilla extract
1 teaspoon (6 grams) fine kosher salt
4 cups rainbow sprinkles

Steps:

  • For the confetti cake: Preheat the oven to 350 degrees F. Line three 8-inch round pans with parchment rounds, then grease with nonstick cooking spray.
  • Mix together the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the paddle until fully combined. Mix chunks of butter slowly into the dry mixture with the mixer running on low speed until no large chunks of butter remain and the mixture becomes crumbly. Pour in the egg whites and mix on low until just incorporated. Mix in the buttermilk.
  • Add the vanilla extract, almond extract and oil, and mix on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
  • Fold the sprinkles into the cake batter using a rubber spatula, just until they're evenly distributed. Divide the batter evenly among the prepared cake pans.
  • Bake, rotating and switching the positions of the baking pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 34 to 36 minutes. Allow the pans to cool on a rack for 10 minutes, then run an offset spatula around the perimeters of the pans to separate the cakes from the pans.
  • Place the cake layers in their pans in the freezer until fully cooled, 45 minutes to 1 hour. Carefully flip the pans and remove the layers from the pans.
  • Use a serrated knife to level the tops of the layers. Set aside.
  • For the vanilla buttercream: Meanwhile, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and slowly add the powdered sugar 1 cup at a time, alternating with small splashes of cream. Continue to beat until fully mixed, then add the vanilla and salt and beat until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add more cream 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.)
  • Stack the first cake layer on a greaseproof cake board, using a dab of frosting to help it stick. Add an even layer of buttercream to the top of the layer, then continue to stack and frost the layers in the same manner.
  • Apply a thin coat of frosting around the sides of the cake to fully cover the cake layers. Add as little frosting as possible to the top of the cake, to make it easier to handle during the sprinkle roll. Smooth the sides using a bench scraper, then chill the cake until the frosting is firm to the touch, 10 minutes in the fridge or 5 minutes in the freezer.
  • Add a second, thicker layer of frosting to the sides of the cake, and smooth using a bench scraper. Place a second cake board on top of the cake.
  • Fill a baking pan with an even layer of the rainbow sprinkles, then carefully pick up the cake and roll it in the sprinkles. Place the remaining frosting in a piping bag fit with an open-star cake decorating tip, such as a Wilton 1M tip, and pipe swirls around the top of the cake.

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

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

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.

RAINBOW SPRINKLE CAKE



Rainbow Sprinkle Cake image

In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.

Provided by Julia Moskin

Categories     cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups/190 grams all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup/158 milliliters whole milk
1 1/2 teaspoons pure vanilla extract
1 cup/200 grams sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
8 ounces/225 grams cream cheese, slightly softened
1/2 cup/110 grams unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups/300 grams confectioners' sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)

Steps:

  • Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
  • In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
  • Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
  • Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
  • Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
  • Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
  • Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
  • Refrigerate cake 30 minutes or longer to set. Serve cool.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 8 grams, Carbohydrate 93 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 264 milligrams, Sugar 78 grams, TransFat 1 gram

Tips:

  • Use room temperature ingredients. This will help your cake batter mix together more smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making your cake lighter and more tender.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Add the dry ingredients gradually, alternating with the milk. This will help to prevent the batter from becoming too thick or lumpy.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake at the correct temperature and for the correct amount of time. Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done.
  • Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This rainbow sprinkle confetti cake with vanilla buttercream is a fun and festive cake that is perfect for any occasion. It is easy to make and always a crowd-pleaser. The cake is moist and fluffy, with a sweet and creamy frosting. The rainbow sprinkles add a touch of whimsy and fun. This cake is sure to be a hit with people of all ages.

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