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Yields:
8 - 10 serving(s)
Prep Time:
50 mins
Total Time:
2 hrs 35 mins
If there’s one thing I’ve learned after years of baking for birthdays, it’s that nothing makes a celebration feel quite as special as a beautiful layer cake covered with sprinkles. There’s just something about those colorful flecks of sweetness that brings out the kid in all of us! This cheerful confetti birthday cake is one of my absolute favorites for marking milestones—whether it’s a child turning five, a teen hitting sweet sixteen, or even an adult who just can’t resist a festive treat (I’m looking at you, Ladd!).
The cake itself is light, tender, and buttery with a subtle hint of vanilla, but the real fun starts when you fold in a generous handful of rainbow sprinkles. The colors bake right into the batter, creating a confetti-like surprise in every slice! If you're looking for more delicious cake ideas for birthdays (or any day!), try this chocolate birthday cake, tres leches cake, or my all-time family favorite chocolate sheet cake.
What really makes this cake shine is the easy-peasy stencil decoration on top. After you frost it with the creamy homemade buttercream, a simple paper cutout turns into the perfect birthday number, outlined in sprinkles for that extra “wow” factor. You can use any number for whoever you're celebrating. Trust me—this is the birthday cake you’ll want to make a family tradition!
What makes this a confetti cake?
A confetti cake gets its name from all those bright, cheerful sprinkles baked right into the batter. They melt just slightly as the cake bakes, leaving behind little bursts of color throughout each slice, just like real confetti. So when you cut into it—boom! You’ve got a cake that looks just as festive on the inside as it does on the outside.
How far ahead of time can you make this confetti cake?
I love a good make-ahead dessert, especially for birthdays when there are a million other things going on. You can bake the cake layers up to 3 months in advance—just wrap them tightly in plastic wrap and foil, then freeze. When you’re ready to decorate, thaw them in the fridge overnight. The frosting can be made up to 3 days ahead and kept in the refrigerator (just bring it to room temp and give it a quick rewhip before spreading). And if you want to assemble the whole cake in advance, it’ll keep in the fridge for up to 2 days. Let it sit at room temperature for about an hour before serving so the frosting softens up a bit.
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Ingredients
For the cake:
- Nonstick baking spray with flour
- 2 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp. vanilla extract
- 1/3 cup milk
- 1/4 cup sour cream
- 1/2 cup multicolored sprinkles
For the frosting:
- 2 1/2 sticks salted butter (1 1/4 cup), at room temperature
- 1/4 tsp. kosher salt
- 6 cups powdered sugar
- 1 tsp. vanilla extract
- 1/3 cup milk
- 1/2 cup multicolored sprinkles
Directions
- Step 1For the cake: Preheat the oven to 325° F. Spray three 6-inch cake pans with nonstick baking spray and line with parchment.
- Step 2To make a stencil for the cake topper, trace the outline of the desired number onto a piece of card stock or heavy paper, making sure it measures about 4 inches tall. Then cut it out. To make it easy to lift the stencil, make 2 handles: Tear off a piece of tape about 1½ inches long and pinch it in the center so the sticky sides touch and form a small tab. Press the sticky ends of the tape on the upper half of the paper number. Make a second handle for the lower half of the number. Set the stencil aside.
- Step 3In a medium bowl, whisk together the flour, baking powder, and salt.
- Step 4In a large bowl, whisk together the granulated sugar and oil until combined. Whisk in the eggs and vanilla. Then add half of the dry mixture, mixing until incorporated. Whisk in the milk and sour cream, then the remaining dry mixture.
- Step 5Divide the batter between the prepared cake pans. Bake until the tops are golden brown and they spring back when lightly pressed, 45 to 50 minutes. Let cool for 10 minutes in the pans, then remove from the pans and transfer to a wire rack to cool completely, about 45 minutes.
- Step 6For the frosting: In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the salt and 3 cups of the powdered sugar. Beat on low until the butter and sugar start to combine, about 1 minute. Increase the speed to medium and beat until smooth.
- Step 7Add the remaining 3 cups of powdered sugar, vanilla, and milk. Beat on low until just combined, about 1 minute. Increase the speed to medium and beat until light and fluffy, about 3 minutes.
- Step 8Level the cake layers by using a long serrated knife to carefully slice off the domed tops, trimming just enough to create a flat, even surface on the top of each layer.
- Step 9Spread 1 tablespoon of the frosting in the center of a cake stand or plate, and place one cake layer on top (the frosting will hold the cake in place). Top the cake layer with 3/4 cup frosting and smooth it into an even layer. Repeat with a second cake layer and another 3/4 cup frosting, smoothing the top. Place the final cake layer on top with the bottom side facing up to create a smooth, even surface. Frost the top and sides of the cake with the remaining frosting.
- Step 10To decorate the sides of the cake: While the frosting is still fresh, put 1/4 cup of the sprinkles in the palm of your hand and gently press them along the bottom edge of the cake. Work your way around the cake, turning the cake stand as you go and adding more sprinkles as needed.
- Step 11To decorate the top of the cake: Center the stencil number on the top of the cake. Carefully sprinkle the sprinkles over the top of the cake to cover, pressing them in gently so they adhere. Brush any loose sprinkles off the stencil. Freeze the cake until the buttercream is firm to the touch, about 15 minutes. To remove the stencil, use the tape handles to gently lift the stencil straight up and off the cake.
Tip: You can bake the cake layers up to 3 months in advance and freeze them, tightly wrapped in plastic and foil; thaw in the refrigerator overnight before decorating. The buttercream can be made 3 days ahead and stored in the refrigerator. Bring it to room temperature and rewhip before using. A fully assembled cake can be stored in the refrigerator for up to 2 days; let it sit at room temperature for about an hour before serving for the best texture.
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