This is a tall, towering confetti layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla buttercream frosting. It’s classic and party-perfect in every way! The recipe has lived on my website since 2014 and has become a popular favorite, even scoring #1 (out of 9!) in a sprinkle cake bake-off. Below you’ll find my detailed recipe, video, and best success tips.
I originally published this recipe in 2014 and have since added new photos and a few more success tips. I’ve also made a few changes to the recipe, which you can read about in the post below and in the recipe notes following the printable recipe.
Just Like Box Funfetti Cake
This thick, plush confetti birthday cake is filled with the flavors of childhood party nostalgia: butter, vanilla, sugar, and rainbow sprinkles. Close your eyes and you can practically hear the sound of balloons being blown up and smell the extinguished birthday candles. But this cake shouldn’t be limited to birthday parties—or to childhood! This happy cake is a joy to serve and eat at any celebration. It’s like the boxed Funfetti cake, but better.
One reader, Christina, commented: “You have never steered me wrong, and this cake is no exception! I first found your website on my daughter’s first birthday (4 years ago), and I swore it was the best cake I’ve ever made! Since then, I have used recipes from your website for every family birthday cake I’ve made! This one is another hit and possibly my daughter’s (now her fifth birthday cake) new favorite! ★★★★★“
Why You’ll Love This Confetti Layer Cake
- From-scratch and loaded with happy colorful sprinkles
- Topped with sweet & creamy classic vanilla buttercream
- Soft crumb from cake flour
- Fluffy from extra egg whites
- Buttery & cakey from creamed butter & sugar
- Stick-to-your-fork moist (without tasting greasy!) from eggs, oil, & buttermilk
- Extra flavor from pure vanilla extract
This towering rainbow dessert has been on my site for a number of years, and during that time, I’ve made a couple small updates. This was a great confetti birthday cake recipe before; in fact, it was rated No. 1 (of 9) in the Pancake Princess’ best sprinkle cake bake-off, and came in a close 2nd in the Kitchn’s Funfetti cake bake-off. But with 3 small updates, the cake is now even greater.
From the Kitchn’s review: “This cake was seriously delicious. It had a nice light texture but was still super moist. The vanilla flavor was bold without being overpowering, and the cake was sweet without being cloying. I loved how easy the frosting was to make and appreciated how smoothly it went onto the cake. My only critique is that you have to whip the egg whites in a separate bowl, so it’s a bit tedious, but that’s the only negative I can think of.”
I have some egg-cellent news: that egg-stra step is gone. (Sorry, I couldn’t resist.)
What’s New in This Birthday Cake Recipe?
- Add the egg whites at the same time as the whole eggs: 4 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake lighter. Though whipping the whites separately does assist in preventing a dense cake, in recent testing, I discovered that removing this whipping step can be offset by 2 other changes to keep the batter light. (Both are next.)
- Decrease the butter and add oil: Previously, the recipe called for 1.5 cups of butter (3 sticks, about 345g), but using all creamed butter in a cake can certainly weigh down the crumb. I love using oil in cake recipes because it adds moisture and a delicate texture. And I love using butter in cake recipes because of its unparalleled flavor. Finding the right proportion of each? Now that’s the sweet spot, and I found it by reducing the butter by ¼ cup and adding in ⅓ cup oil in its place.
- Use cake flour: If you want a fluffy and soft bakery-style cake, use cake flour.
After years of testing cake recipes, I’m more confident than ever in this updated version. The cake closely resembles my vanilla cake, but uses a bit less sugar because we’re adding sweet sprinkles.
These Step Photos Will Help
Here is the butter, sugar, and oil mixture. You’ll cream butter and sugar together first, and then mix in the oil. Mixture will be creamy and mostly smooth:
Jimmies-type sprinkles are best for this Funfetti-style homemade cake. Expect a thick batter:
Divide the batter between 3 9-inch cake pans. You can squeeze the cake batter in 3 8-inch cake pans if needed, but be sure to extend the bake time as noted in the recipe. Always line your round pans with parchment paper rounds before adding the batter. Cool baked cakes for 20 minutes in the cake pans, and then remove the warm cakes and place on a wire rack to cool completely.
Sprinkle Success Tips
I’ve been baking sprinkles into cake & cupcake batters for years and have learned exactly which sprinkles work, and which don’t. Happy to share my best advice:
- My top sprinkle tip: Do not use nonpareils (the little balls) in cake batter. They will bleed their color as you fold them in, result in a less-than-appetizing-color cake.
- Rainbow sprinkles (aka “jimmies”) sold in the U.S. are intensely colored, but sprinkles sold in other countries may lose their color when baked. “Sugar strands” may be the same shape as jimmies, but they dissolve in the wet batter. For best results, try to use American-style rainbow sprinkles. The pictured cake uses Betty Crocker “Parlor Perfect” rainbow sprinkles. I also really like Canadian-brand Sweetapolita sprinkles.
- Confetti quins (the little discs) are also great to use in a sprinkle birthday cakes & cupcakes. They rarely bleed their color in batter.
- Naturally colored sprinkles are wonderful as decoration, but—depending on the brand—can lose their color in cake batter.
Buttercream Frosting
I use the same frosting as my 3-layer vanilla cake, but add a little more vanilla. It’s basically my vanilla buttercream recipe, only scaled up to yield enough for a tall layer cake. If you prefer chocolate frosting, use the chocolate fudge frosting from my piñata cake recipe. (It’s enough for this size cake.)
For a less sweet frosting option, use this recipe for Swiss meringue buttercream.
Can I tint this frosting? Yes! Feel free to add gel food coloring to the frosting to change its color.
Decorating Success Tip: Add a Crumb Coat
Because it’s so moist, the confetti cake can be a little crumbly when you’re decorating it. I recommend applying a thin crumb coat, which is a layer of frosting around the exterior of the cake to catch any crumbs. The frosting recipe below includes enough frosting for that thin crumb coat, then another thin layer of frosting on top of that. Note that I applied a slightly thicker crumb coat in the video tutorial below. Doesn’t matter either way; you’ll just have less or more frosting for that final frosting layer.
Use a flat icing spatula to spread on the frosting. Icing spatulas are handy if you decorate cakes and cupcakes often. Then you can run a bench scraper around the sides of the cake to smooth out the crumb coat as well as the top layer of frosting. You can watch me use both in the video tutorial below.
Chill the crumb-coated cake for 30 minutes, and then apply the final frosting layer.
Looking for a fun sprinkle cake that requires less effort than a 3-layer cake? Try these recipes:
- 1-Layer Sprinkle Cake
- 6-Inch Birthday Cake
- 12×17-inch Sprinkle Sheet Cake
- Super-soft Confetti Cupcakes
- Buttery Funfetti Cupcakes
- Prefer cheesecake? Try confetti sprinkle cheesecake
- How about a giant birthday cookie? Here’s my confetti sugar cookie cake.
- Or for breakfast try birthday cake pancakes or birthday cake cinnamon rolls
And here are the 10 best cake decorating tools.
Confetti Birthday Cake (Funfetti)
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours (includes chilling & cooling)
- Yield: serves 12-14
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting. Pictured cake is 9 inches; for thicker cakes, use 8-inch pans. Review the recipe notes and bring all ingredients to room temperature before you begin.
Ingredients
Cake
- 3 and 3/4 cups (443g) cake flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 4 large eggs, at room temperature*
- 2 large egg whites, at room temperature*
- 3 teaspoons (15ml) pure vanilla extract
- 1 and 1/2 cups (360ml) buttermilk, at room temperature*
- 3/4 cup (135g) rainbow sprinkles*
Vanilla Buttercream
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 5 and 1/2 cups (650g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream, at room temperature
- 3 teaspoons (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
- 1/8 teaspoon salt
- optional: additional sprinkles for garnish
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed.
- Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan.
- Bake for around 25–26 minutes or until the cakes are baked through. (8-inch cakes may take about 27–28 minutes.) Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
- Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.
- Assemble cake + apply crumb coat: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
- Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
- Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.
- Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared and then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. (Add a splash of cream to thin out frosting if needed.) See step 10 if you want to store the frosted/decorated cake before serving it. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See how to freeze cakes for detailed instructions.
- Special Tools (affiliate links): 8-inch Round Cake Pans or 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Cake Turntable | Flat Icing Spatula or Small Offset Spatula | Bench Scraper | Cake Carrier (for storage)
- 2022 Update: Recipe above was slightly updated in 2022. Old version used to call for 3 sticks (about 345g) of butter and no oil. The slight reduction of butter and added oil makes a moister cake, but feel free to use the old version. Also, the extra egg whites are now added when you add the whole eggs. You used to have to whip them separately until soft peaks form and then fold them in before adding the sprinkles. This step isn’t really necessary because we’re using a little oil and cake flour now. (See next Note.)
- Eggs: 4 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light. I don’t recommend using 5 whole eggs as a replacement; stick to the 4 eggs + 2 egg whites combination.
- Buttermilk: If you don’t have buttermilk, you can make a DIY buttermilk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2 cups. (In a pinch, lower-fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sprinkles: Avoid using sprinkles that will dye your batter. Steer clear of nonpareils, which are the little balls. The pictured cake uses Betty Crocker “Parlor Perfect” rainbow sprinkles, which I find in my regular grocery store. I also like to use these rainbow jimmies or confetti quins. Note that naturally colored sprinkles may lose their color in cake batter.
- Chocolate Frosting: Use the frosting from this piñata cake recipe. It makes enough for this size cake.
- Amount of Cake Batter & Other Size Cakes: This recipe yields nearly 8 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. For a 1-layer cake, 12×17-inch sheet cake, or 6-inch layer cake, see the list of recipe links in the post, above the recipe card. For a 2-layer cake, divide batter between 2 9-inch cake pans instead of 3. (This is too much batter for 2 8-inch pans.) Increase bake time to about 30 minutes; it may take even longer than this—use a toothpick to test for doneness. For a Bundt cake, use a 10–12-cup generously greased Bundt pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. There is too much batter for a 9×13-inch quarter sheet cake. I have 2 recipes on my website that would work for a 9×13-inch sprinkle cake. You could use this light and fluffy white cake recipe and fold 1/2 cup (about 90g) sprinkles into the batter before pouring into the pan. See those recipe Notes for a 9×13-inch cake. Or you can use this buttery sprinkle sheet cake recipe. See those recipe Notes for a 9×13-inch cake.
- Cupcakes: Here is my recipe for confetti sprinkle cupcakes.
Reader Comments and Reviews
Hi, I’m wanting to use this batter to make a ring cake, to then (hopefully) stand up on it’s side to be a ring for a car to ‘jump through’. I will keep a metal round in the middle for support of the hole. Do you think this recipe would be strong enough to hold it’s shape or would you suggest another recipe?
Hi Eliza, while we haven’t tested anything like a ring cake, this cake is quite sturdy and should hold up well. Let us know if you give it a try!
Hi! How do you form the tent to put over the cakes? Do you just place tin foil over it or does it need to be a specific shape?
Thank you!
Hi Alessia, For cakes we just gently place a flat piece of foil that’s large enough to cover the pan on top.
My best friends bday is tomorrow and I will surprise her with this funfetti cake as it’s her favorite.
I’m not a good baker at all but I followed step by step all your instructions and it’s come out amazing!!! Thank you!!
Question: is it possible to reduce the sugar in the cakes? If so by how much?
Thanks
Hi Rocio, so glad this cake turned out for you! Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended.
Hi When and how should you tent them with out the cake falling ? I never open my oven when I put cakes in. Thank you
Hi Diane! Form the foil tent(s) outside of the oven, then quickly open the oven and place it over the cake pans. It is best to avoid opening the oven while baking, if possible, but this helps keep the cakes from browning too much.
Hi Sally wondering what I can do to make a smaller 6 inch cake ?
Hi Janelle, For a three layer 6 inch cake, we actually recommend using our confetti cupcakes batter instead – it makes the perfect amount. You can read more about making 6 inch cakes from cupcake batter in this 6 inch cakes post.
Hi! Love all of your recipes! It’s all I’ve used for the last 6 years for my kiddos cakes!
Can I use all purpose GF flour as a substitute? Need an alternative (no almond/tree nut either!)
Thank you!
Hi Meghan! We haven’t tested this recipe with gluten-free flour, so we’re unsure of the results. Some readers have reported using an all-purpose 1:1 gluten-free flour in this recipe with success. Let us know if you try it!
Hi! Was wondering if I could cut the recipe in half as I was hoping to bake 3 6-inch rounds of this cake? Thanks!
Hi Lauren, we recommend using this recipe for confetti sprinkle cupcakes; the amount of batter is perfect for a 3-layer 6-inch cake. Enjoy!
Hi Sally! I’m making this cake but one of my friends is gluten free. I typically use Bob’s 1:1 GF Baking Flour, but have never used GF cake flour.
Are there any brands you recommend or have tried?
Thank you!
Hi Georgie, I wish I could help. I have very little experience working with gluten free cake flour, but it’s on my to-do list. If you test anything out, please report back!
I use King Arthur 1:1 GF flour for several of Sallys recipes and they always turn out very well. Definitely reccommend
I love this cake and I always bake it for birthdays!
This time I want to make it in a 9X13 sheet cake pan.
Can i double the recipe?
Or how would I go about it ?
I don’t want to try another recipe cuz I trust this one
Hi Wanda! This is too much batter for a 9×13-inch quarter sheet cake – see recipe Notes for our recommendations for a 9×13 cake.
Will it be enough for two 9×13 sheet cakes?
Cuz I’m planning on doing a two layer sheet cake.
I am interested in making this soon and I was wondering if I can use cream chesse frosting instead of regular buttercream (I can never get the consistency right) and if I should use some syrup to keep the layers extra moist, as I will be storing it in the fridge (due to hot weather)
Hi Tania, you can definitely use cream cheese frosting if that’s your preference! Follow the recipe for the frosting that’s in this carrot cake recipe, which makes enough for a 3-layer cake.
Hello! What kind of salt? Kosher? table? Thanks!!
Hi Anabel, table salt.
This cake is absolutely gorgeous. I made it first to test the recipe before making for my sons first birthday and it was a little too sweet, and the buttercream was a bit much. So for the final one I halved the sugar in the cake and it came out perfect. There was no discernible impact on the structure of the cake. I paired it with Sally’s Swiss Meringue Buttercream recipe and it was sublime. Best combo, highly recommend and got lots of compliments. There were no leftovers
Hi! I’m really interested in making this recipe for my daughter’s 3rd birthday party, but 36 people have RSVPed – would it be possible to 2x the recipe and make the other half into cupcakes, adjusting for the time? I was hoping for a single recipe to make enough for all (without making 2 cakes!) and this one looks so delicious! Thanks in advance!!
Hi Charlotte, rather than doubling, we recommend making two separate batches.
If I made 2 separate batches, one for regular-sized cupcakes, what would you recommend for baking time?
Thanks again!
Hi Charlotte, the bake time for cupcakes is about 20 minutes. We typically use this recipe for our sprinkle cupcakes!
Hi there,
Any way I could use a sour cream and milk combo instead of buttermilk and if so how much of each? Thanks!
Hi Nav, buttermilk is crucial for this cake’s taste and texture. If you do not have buttermilk on hand, you can use the DIY soured milk outlined in the recipe Notes. Hope you enjoy this recipe!
Hi! Very excited to make this recipe! What is the weight of the final cake batter before dividing amongst pans and baking? Thank you!
Hi there!
I’d like to make this as a pinata cake for my daughter’s second birthday. How can I make this a 4 (or 5?) layer cake ?
Thanks!
Hi Emily, this cake batter will hold up well as a tiered cake (using cake dowels for support as we do in our homemade wedding cake). Our cake pan sizes and conversions post will be helpful to make this a 4 or 5 layer cake for the pan sizes you have. Hope it’s a hit for your daughter’s birthday!
Thanks for your response. I will heed your advice and stick to cake flour, will be very careful with my mixing. I will turn this cake into cake pops so should be okay. I am also making your fabulous lemon blueberry cake tomorrow.
Hi! I’d like to use the same batter and split between a small cake and cupcakes. I’m a bit confused on which recipe to use, this one or the confetti cupcakes recipe. Please let me know your recommendation! Thank you!
Hi Emily, It really depends on what size cake and how many cupcakes you are hoping to get. The cupcake recipe yields 14 cupcakes. If you want a smaller cake plus 14 cupcakes you can also make our one layer sprinkle cake. If you only want a very small cake and only a few cupcakes you can use the cupcake recipe, make one or two 6 inch cake layers, and then have a few extra cupcakes.
I find cake flour makes cakes dense. Would it be okay to use regular flour? After the last cake I made with cake flour was not as light as I like my cakes to be, I swore off cake flour. Please let me know, I love all your recipes!
Thank you so much, Cheryl! I’m so glad you’ve been enjoying my recipes! I totally hear you on the cake flour. It can sometimes give a denser result if the batter is over-mixed, but it’s actually meant to help keep cakes light and tender. That said, if you’ve had better results with all-purpose flour, you can definitely use it here—just expect the crumb to be a little less soft and delicate. I’d also recommend reducing the all-purpose flour by about 2 tablespoons per cup to help mimic cake flour a bit more closely. (Though I really do recommend baking the cake as written!) Let me know how it goes.
I’ve made this cake before and love it! Hoping to turn it into a three-tiered cake for my daughter’s first birthday party. Do you have sizes you would recommend? Would you 1.5 or double the recipe, or keep it as is?
Hi Rebecca, here’s everything you need to know about cake pan sizes and conversions and this homemade wedding cake post will be a helpful resource, too. Many readers have reported success adding a 12-inch round bottom tier to that recipe, so 12-inch, 9-inch, and 6-inch tiers. Let us know what you try!
Hi! Do you use bleached or unbleached cake flour? Thank you!
Either is fine, Anabel. We usually use Swans Down brand, which is bleached.
Love this cake. Made it twice (one was a tester) for my grandson’s first birthday and it was an absolute success. Crumb was great and I love that little bit of salt that gives the cake a lift. Made sure to gently mix (by hand) the flour/buttermilk into the the batter to ensure the cake stayed light. Will definitely be on my special occasion baking rotation.
Sorry for the confusion, I have two 8 in cake pans 3in deep. My question is, is there enough batter with recipe or would the pans be underfilled to cook properly? Would more batter be required?
Hi Jerrie, that should still work just fine to use the recipe as written. Hope you enjoy the cake!
Very nice cake. Soft, tender great crumb texture. I used 4 – 4×2 cake pans and 1 – 6×3 inch pan. I’m sorry I don’t have exact oven times I started at 20 minutes and kept checking with skewer till done. I used lemon juice and milk combined for buttermilk and weighed ingredients. Nice frosting as well. Liked the fact that it mostly used whole eggs that way I didn’t have a bunch of yolks to have to use or waste. Thanks for a great recipe.
Hi @Sally Baking, I have two 8x3in cake tins, would the amount of batter in this recipe be sufficient or would more be needed? Also, do you have any advise regarding oven temp and baking time.
Thanks for your assistance
Hi Jerrie, this recipe is for three 8-inch pans. If you only have two, you can divide the batter in thirds and leave the leftover batter covered at room temperature while waiting for the other layers to bake.
I felt like it was a little dry…any tips?
Hi Marissa, Over mixing can also be the culprit for overly dense cakes. Are your baking powder and baking soda fresh? We find that they start to lose their effectiveness after about 3 months, even if they’re not technically expired. You might try a fresh box of both if you can, to see if that helps with the rise. This post on how to prevent dry and dense cakes will also be helpful to review. Hope this helps for your next cake!
Would this go well with cream cheese frosting? I’ve tried it with vanilla and it was great!
Hi Marian, absolutely!
Hi there, I need to make a bundt cake to do a caterpillar cake for granddaughter’s second birthday. Since I live 2 hours away and need to bring cake a day ahead of time to their house. How do I store it without letting it become too dense? I read reviews and recommendations and there are conflicting answers. step 10 said to cover it for one day in refrigerator. Other review answers said storing it in fridge made it dense. So what is the best way to handle this. I have used your recipes and adore them so definitely don’t want to skip this one. Thank you
Hi Cynthia, Anything decorated with buttercream frosting is usually fine at room temperature for 24 hours. If you need to store the cake longer you can refrigerate it. It may be more dense right out of the refrigerator, so let it come back to room temperature before serving. Hope this helps!
I’ve made your 3-layer Confetti Sprinkle cake in the past! It’s superb!! But this year, my 5 year old granddaughter wants a Pink Strawberry Sprinkle Confetti cake and Pink Strawberry Sprinkle Confetti cupcakes with fresh strawberries for birthday party. Any advice about how to do this? Can I put thinly sliced fresh strawberries in the frosting and cake batter?
Hi Diane! We would use our strawberry cake and strawberry cupcake recipes and add sprinkles to those recipes. You could also add sprinkles to our strawberry shortcake cupcakes – what fun!
Hi Sally,
I wanted to make a huge cake for my daughter’s birthday (as I’m always making cupcakes and a big cake and it’s just too much in one night lol). Anywho does this stack well? I’d like to do 10 inches and 5 layers. Haven’t got a clue have to convert everything so was going to do your recipe twice and weigh the layers wet to ensure they’re the same, but would love your advice.
Hi Sherene, yes, this cake batter will hold up well as a tiered cake (using cake dowels for support as we do in our homemade wedding cake). You may find our cake pan sizes and conversions chart helpful as well! Hope you enjoy it!
Thank you so much! I really appreciate the help!
I’m curious if you have ever made this into a chocolate funfetti cake? Could I take your usual choclate cake recipe and just add the sprinkles?
Hi Jennifer, we’d recommend using our chocolate cake recipe and added sprinkles to that. Hope it’s a hit!
My daughter can’t handle too much dairy, could I use lactose free while milk instead? For your other cake recipes that call for sour cream/plain yogurt could I substitute apple sauce?
Hi Torrie! A lactose free milk should work just fine, but applesauce may lead to a gummy cake. A dairy free yogurt would be the best substitute for this recipe.