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    You are here: Home / Recipes / Desserts / Confetti Cake (Sprinkle Cake)

    Confetti Cake (Sprinkle Cake)

    BY: Courtney PUBLISHED: Oct 7, 2023 2 Comments UPDATED ON: Oct 4, 2024

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    JUMP TO RECIPE
    slice of confetti cake then text break saying homemade confetti cake and then a whole cake shown below.

    This Confetti Cake is a must make the next time you need a birthday cake! A delicious sprinkle cake made from scratch with homemade buttercream.

    confetti cake slice on a white plate.

    Why you’ll love this cake

    If you loved funfetti cake growing up you’ll love this homemade birthday cake version! You’ll love it even more if you’re unable to eat Pillsbury Funfetti Cake due to a dairy allergy, as you can easily use dairy free options for this cake.

    Thankfully we can still enjoy our favorite Pillsbury frosting and Pillsbury cookies!

    This is our goto birthday cake and these Oreo Cupcakes are our go-to for parties, too. Not a fan of vanilla? Try our Best Chocolate Cake Recipe!

    layered confetti cake, close up birthday cake.

    Confetti Cake ingredients

    • Whole Milk – For a dairy free option, we use Silk Nextmilk, whole fat.
    • Vinegar – Vinegar helps curdle the milk.
    • All Purpose Flour – If you’re gluten-free, our go-to is Bob’s Red Mill for gluten-free flour.
    • Granulated Sugar – We haven’t tested this with sugar alternatives.
    • Baking Powder – Not baking soda!
    • Salt – To balance the sweetness.
    • Oil – You could also use safflower oil, vegetable oil, or melted butter.
    • Vanilla Extract – Use a good quality vanilla.
    • Egg – If you can’t have eggs, you can use 1/4 cup applesauce, unsweetened.
    • Sprinkles – We use Cake Mate brand.
    • Butter – We use Country Crock plant butter to make dairy-free buttercream.
    • Powdered Sugar
    overhead photo of sprinkle cake.

    How to make Confetti Cake

    Preheat the oven to 350 degrees F and grease 2 – 8×8 round nonstick cake pans with butter.

    butter greased 8 inch round cake pan.

    Combine the milk and vinegar in a bowl to make a DIY buttermilk.

    milk plus vinegar in a white bowl sitting to make diy buttermilk.

    In a stand mixer bowl, mix the flour, sugar, baking powder, and salt.

    dry ingredients in stand mixer bowl.

    Pour the oil, vanilla, and eggs into the buttermilk mixture.

    wet ingredients in white bowl, egg, vanilla extract, oil.

    Next, mix the wet with the dry ingredients. Once combined fold in the sprinkles.

    cake batter with sprinkles mixed in a stand mixer bowl.

    Evenly divide the cake batter into the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out with minimal crumbs.

    two 8 inch cake pans filled with cake batter.

    Once removed, allow the cake to cool before removing from the pans.

    two cake pans with baked cakes cooling on a stovetop.

    Once cooled, place the cake onto a cake plate. We like to place some parchment paper underneath or use a cake board.

    confetti cake on parchment paper.

    Even the cake out using a long knife or a cake leveler.

    leveled cake.

    Next, use an offset spatula to add the frosting. You can use our homemade buttercream or store-bought frosting.

    spatula spreading buttercream onto a cake.

    After frosting the top, add the second layer and spread the buttercream on the cake.

    spatula spreading buttercream onto cake.

    Decorate as desired.

    confetti cake with sprinkles on a table.

    Recipe tips and variations

    • You can easily make this without sprinkles and have a delicious white birthday cake.
    • Don’t want to make frosting? Pillsbury frosting is an excellent option.
    • Turn this into confetti cupcakes by following our Oreo Cupcake recipe instructions.
    • Want a different cake? Try out our Chocolate Chip Cake or Chocolate Chip Cookie Cake.
    confetti cake on a white cake plate.

    Storage and reheating tips

    • Refrigerate: We like to store leftover cake in the refrigerator to keep it fresh longer. We keep them for 3-5 days.
    • How to freeze cake: To freeze cake for up to 3 months, wrap it in plastic wrap and then place it into an air-tight container.
    • How to defrost frozen cake: To defrost frozen cake, we like to remove it from the freezer and any plastic wrap. We’ll then place them into an air-tight container in the fridge overnight. You can also defrost on the counter in an air-tight container.
    confetti cake with sprinkles slice on a white plate.

    Frequently asked questions

    Can I use any sprinkles?

    We recommend your traditional sprinkles that are used for ice cream! These give the best color and melt the best into the cake.

    Can I prep this cake ahead of time?

    Yes! You can freeze the cakes and then take them out of the freezer when ready to serve. Wait to make the frosting fresh if you are doing this.

    sprinkle covered chocolate 3 on a sprinkle cake.

    More cake recipes

    banana nut cake stacked with 2 slices.

    Banana Nut Cake

    pineapple poke cake slice on a plate

    Pineapple Poke Cake

    best chocolate cake recipe.

    Chocolate Cake Recipe

    layered confetti cake, close up birthday cake.

    Confetti Cake

    Author: Courtney
    This Confetti Cake is a must make the next time you need a birthday cake! A delicious sprinkle cake made from scratch with homemade buttercream.
    5 from 1 vote

    click the stars to rate this recipe

    Print Pin Recipe 🖤 Save Saved!
    Course: Dessert
    Cuisine: American
    Keyword: birthday cake, confetti cake, sprinkle cake
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 15 servings
    Calories: 572kcal

    Ingredients

    Confetti Cake

    • 1 1/2 cups whole milk
    • 1 tablespoon vinegar
    • 3 cups all-purpose flour
    • 1 3/4 cups granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup oil safflower, vegetable,or melted butter
    • 1 tablespoon vanilla extract
    • 1 large egg
    • 1/2 cup rainbow sprinkles

    Buttercream

    • 1 1/2 cups butter
    • 5-5 1/2 cups powdered sugar
    • 4-5 tablespoons milk
    • 2 teaspoons vanilla extract
    US Customary – Metric
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    Instructions

    Confetti Cake

    • Preheat the oven to 350 degrees F and grease 2 – 8×8 round nonstick baking pans with butter.
    • Combine the milk with vinegar and allow to sit for 5 minutes to allow the milk to curdle.
    • Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. This is to remove any clumps.
    • Pour the oil, vanilla, and eggs into the milk mixture and then add to the dry ingredients in the large bowl. Mix until combined and then fold in the sprinkles.
    • Divide the cake between the two prepared cake pans and bake for 30-35 minutes or until a toothpick comes out with minimal crumbs.
    • Carefully remove from the oven and allow to cool for 15 minutes before removing from the pans. Allow to cool until ready to frost on a wire rack.

    Buttercream

    • Beat the butter until nice and fluffy, and add in the powdered sugar, vanilla, and milk. Add more milk if the buttercream is too thick or more powdered sugar if the buttercream is too thin. If you're not using salted butter (most vegan butter is salted), you can add 1/4 teaspoon of salt.
    • To frost place one layer of the cake onto a cake plate level the cake and then cover the top with frosting. Level the other layer and then place on top of the frosted cake. Frost the entire cake and decorate as desired.

    Tried this recipe?

    We’d love to know what you think! Please leave a rating and comment to share your thoughts on this recipe. Your feedback helps us continue sharing free, high-quality recipes with you. Thank you so much!

    Notes

    To make this a dairy free birthday cake we used Country Crock plant butter sticks for the buttercream and Silk next whole milk for the “milk”.

    Nutrition

    Serving: 1serving | Calories: 572kcal | Carbohydrates: 78g | Protein: 4g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 319mg | Potassium: 162mg | Fiber: 1g | Sugar: 58g | Vitamin A: 628IU | Vitamin C: 0.01mg | Calcium: 80mg | Iron: 1mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer
    Tried this recipe?Mention @courtneyssweets or tag #courtneyssweets!

    So nice to have you here! Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Be sure to leave a recipe rating! Also, tag us @courtneyssweets #courtneyssweets on Instagram so we can share it!

    POSTED IN: Dairy Free Recipes Desserts Kid Friendly Recipes Recipes

    About Courtney

    Family, Food, and Photography are Courtney's passions and you'll see all of that on this blog. She is happily married to her husband Chris and together they have two amazing kiddos!

    Reader Interactions

    Comments

    1. Yvette

      November 10, 2024 at 8:46 pm

      My granddaughter requested a confetti cake for her 8th bday. I found this one & had high hopes. But unfortunately this cake was VERY thick! Very dense. I’m in my late 50s so I’ve made allot of cakes. But this was not a big hit. The frosting however was tasty. I would use that again

      Reply
      • Courtney

        November 11, 2024 at 4:45 pm

        Oh no, I’m so sorry! This particular cake is a little bit more on the dense side so we can stack it and easily double to make multiple layers without it crumbling and falling apart. I’m glad you enjoyed the buttercream! We’re reworking our vanilla cake so we will keep this feedback in mind and appreciate your comment.

    5 from 1 vote (1 rating without comment)

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