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.
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.
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 delight 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
- Or for breakfast try birthday cake pancakes or birthday cake cinnamon rolls
And here are the 10 best cake decorating tools.
Confetti Birthday Cake
- 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 rubber spatula as needed. 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 rubber 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 large 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 or 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Rubber Spatula | Cooling Rack | Cake Turntable | Large 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 sour milk 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 and 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: Use this batter for 3 dozen sprinkle cupcakes. Fill cupcake liners about 2/3 full to avoid over-flowing. Or use my confetti sprinkle cupcakes or funfetti cupcakes recipes.
Each layer was a little bit over an inch tall. Is this normal for this recipe?
I need two 3or 4 layer cakes and my layers came out much shorter than expected m. Suggestions?
Hi Amanda, these layers aren’t particularly tall, but if yours seem a bit squat, make sure your baking powder and baking soda are fresh. We find they start to lose their freshness after 3 months. Also, be sure not to over mix your batter, as that can lead to dense, squat cakes. Thanks so much for giving this recipe a try!
Can’t wait to try this, Sally! If I want to tint the entire batch of frosting blue, how many drops and when should I add the coloring?
Hi Paul, you can mix in food coloring at the end. We always recommend gel food coloring for the most vibrant colors without adding too much liquid. Start with a small amount and add more to your desired color. Enjoy!
Excited to try! How many cups of batter does this recipe make? I want to use a dome pan (9in x 4.5in) that says it needs 6 3/4 cups of batter. Wondering if I will have enough batter/ how much I will need to adjust the recipe by. Thanks!
Hi Audrey, Happy to help, this batter produces at least 8 cups. (Around 8-9 cups exactly!)
Thanks! Can i use lowfat cultured buttermilk vs regular if all I can find?
The recipe is for a 3 layer 9 inch cake, but what about a 2 layer rectangular cake?
Hi Athena, you can double this Easy Homemade Sprinkle Cake (Bake at 350°F (177°C) for 40 minutes or until a toothpick inserted in the center comes out clean) for a single 9×13 cake — so you can do that twice for two 9×13 cakes. Let us know if you give it a try!
I followed this recipe exactly – room temperature ingredients, not overmixing the flour (I used cake flour), etc. My cake didn’t rise. I used fresh baking powder & fresh baking soda. But when I saw only 1 tsp baking powder & 1 tsp baking soda for 3 & 3/4 cups flour, I was skeptical. I was taught in my college baking class that 1 tsp leavening to 1 tsp flour is the norm. So a big part of the rise was supposed to happen because of the 2 whipped egg whites folded into the quite thick batter. I ended up with 3 flat layers of cake on my hands that needed to feed 11 people. I had to bake another cake. I baked my mom’s old recipe for yellow layer cake and added sprinkles. It turned out perfectly. I used 2 of the Funfetti cake layers (they tasted really dry & “heavy”) & the two of my mom’s yellow cake layers which were tender & fluffy. The cake was a success, but not because of the Funfetti Layer Cake recipe. I won’t make it again. However, the frosting was to die for. I frosted the cake with the Strawberry Cream Cheese Frosting from Sally’s Homemade Strawberry Cake which is delicious & I bake often.
Hi Amanda, I have a soft spot for those funfetti cupcakes! Since they’re made with melted butter, you can really taste that buttery flavor in the baked and cooled cupcakes. Using melted butter in a tall layer cake does create a denser texture, so that’s why I prefer softened/creamed butter here among a couple other small changes.
I don’t know what I did wrong but the cake turned out horrible. It was dense and dry and it stuck to the bottom of the pans. I couldn’t even get the cakes out without it falling apart. I followed the recipe to a T, I don’t know what I did wrong. Maybe it was the cook time, the recipe called for cooking it for 25 minutes. The cakes weren’t done yet though, they were still liquidy in the middle so I cooked it for an extra five minutes. Could that be what I did wrong? Has anyone had the same experience I have
Hi Anisa, thank you for giving this recipe a try! How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post. And if the edges are browning before the centers are cooking, your oven may run a bit too hot. We always recommend using an in-oven thermometer for most accurate results, but you can try turning your oven down by 15-20 degrees next time so the cakes cook through more evenly. Here’s more tips for baking cakes!
I trialed 3 funfetti cake recipes and this is by far the best!! I made this on A Thursday. I baked it it 2-8” pans and 3-6” pans (using Sally’s baking pan conversion post!). I used a double batch of frosting to stack these. I had plenty of frosting. The cake was served on a Saturday. It was still extremely moist. The frosting was soft and delicious. This recipe is a keeper!!
Just wanted to comment here to say that I’ve made this cake for my sisters birthday 3 years in a row now, she loves it SO much (even the one time i couldn’t source the proper sprinkles due to covid and had to make my own with royal icing…).
Just pulled up the recipe again ready for a 4th cake this weekend.
It’s also so impressive seeing helpful comment replies so frequently on not-so-recent recipes. Appreciate all the work your team puts in on this site!
Hi I’m planning to give this recipe a go, could I do a straight swap and substitute the unsalted butter for Stork margerine (baking spread)?
Hi Elle, We don’t recommend margarine as it does not have the same chemical makeup as butter. It’s much more watery. For the best results, stick to butter here.
Thanks for the advice. I followed exactly to the recipe and it turned out fabulous! So fluffy and light, will definitely bake this again. Thank you!
Sally, I’m planning to make a 12×18 single funfetti layer cake. Will I need 2 recipes of this cake or 1 1/2 recipes for my 12×18 baking pan?
Hi Mary! Here’s our recipe for a Funfetti Sheet Cake – enjoy 🙂
I can’t wait to try this recipe, it looks great. I’ve been wanting to experiment with cake fillings, any suggestions on what would go well with this cake? I’ve been toying with strawberry or raspberry filling. Or perhaps a custard?
Hello! I would like to try this recipe, but before I do I have a question. Would I be able to substitute butter for oil? I read that oil is better as it makes the cake moist and fluffy. The ratio shouldn’t be 1:1. 1 cup butter to 3/4 cup oil. What would you recommend? Could I try oil or should I stick to the butter?
Thank you !
Hi Ivana! You want a solid that you can cream with the sugar for this cake recipe. We haven’t tested it but you could try replacing half of the butter with solid coconut oil, but of course the flavor would change. For the best results we recommend sticking with the recipe.
Hi! Will this cake be sturdy enough as a 10″, 3 layer cake covered with fondant?
Hi Amanda, The layers will be thinner if using the 10 inch pans, so decrease the time there. Keep a close eye on them and to test for doneness, insert a toothpick into the center of the cake. We don’t typically decorate with fondant, but this cake should hold up just fine under it. Happy baking!
I just baked this for my daughter birthday. I followed the recipe and my tooth pick came out clean but as my cake cooled, the middle collapsed. Any ideas what I did wrong?
Hi Laura, A cake that sinks in the middle as it cools is often under-baked. If you try it again, a minute or two longer in the oven should help with the sinking and make sure the cake is fully baked. If you notice the edges of the the cake baking before the center, you can loosely cover the top with aluminum foil to prevent the edges from over browning.
Hi, I have made many recipes from your site and love them! I was wondering if you had any tips on how to convert this recipe into funfetti whoopie pies? Or if the batter is thick enough to scoop onto trays and bake into whoopies? Thanks so much!!
Hi Colleen, This batter would be too thin to make whoopie pies (unless maybe you have a special whoopie pie baking pan but we have never tested this!). We don’t have a recipe for vanilla flavor whoopie pies but you may enjoy some of our other flavors like chocolate whoopie pies, apple cinnamon whoopie pies, or red velvet whoopie pies.
My daughter has asked for a confetti cake for her birthday, and this looks delightful. My question is, can I use whipped cream instead of frosting? Many thanks!
Hi Susan! We use whipped cream in this fresh berry cream cake instead of frosting and it worked beautifully!
Hi! I would like to make this cake for my son’s 5th birthday party. I typically make one tier with two (2) 8-inch cakes and then stack a second tier with three (3) six-inch cakes. Can you recommend how much to adjust the recipe to make enough batter? 1.5x? 2x?
Also, I am planning on making the cakes, letting them cool completely, tightly wrapping them, and then freezing them (unfrosted). I have done this with chocolate cake with great success. I was wondering if you see a problem with this recipe for any reason.
Thank you! I have made several of your cakes/recipes and have never been disappointed!
Hi Jim! Here is everything you need to know about converting recipes to different Cake Pan Sizes. That method for freezing is exactly how we always recommend freezing cakes and will work beautifully for this cake as well. Happy baking!
Hi Molly! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day. After that we would refrigerate. Enjoy!
Hi, can I remove 1/2 butter and substitute with oil?
Hi Christina, You want a solid that you can cream with the sugar. We haven’t tested it but you could try replacing half of the butter with solid coconut oil, but of course the flavor would change. For the best results we recommend sticking with the recipe.
Hi Sally,
If I were to add almond extract, in addition to vanilla, how much would I need to add?
Hi Sherri-Anne, We make this with 3 tsp vanilla extract. But if you would like some almond flavor you can certainly use 1.5 tsp of each or use 2 tsp. vanilla and 1 tsp. almond depending on how strong you would like the flavor.
If I want to make it as one cake not layers I have a 10 inch dish how long should I bake please?
I made this for my daughter’s 3rd birthday party and it was an absolute hit. The cake tastes amazing with great texture and moisture. Frosting was the perfect amount of sweetness without leaving a powdered sugar after taste. I did use 3 8″ cake pans rather than 9″ so my cook time ran about 5 minutes longer due to thickness. My wife and 2 daughters loved it and we will definitely be adding this one to the mix. Thank you
Hi Sally, I’m dying to try this recipe out for my upcoming birthday. Odd question considering this is a Funfetti cake by name and nature but would it be possible to halve the funfetti measurement for the cake or will this affect the consistency etc? I sometimes find funfetti too overpwering and sweet and thought perhaps I could add less. Wanted to check before I went ahead and attempted to bake! Thank you
Hi Maryse, Are you asking if you can use less sprinkles? If so, yes you can. No other changes necessary. Happy birthday!
Thank you! One more question: I only have one 9 inch cake pan, so will follow your instructions to keep the mixture covered at room temperature while each individual layer bakes in the pan. Do I need to wait until the pan is cool before baking the next later? My instinct is telling me yes as it could affect bake time.
Thank you so much for replying to all these comments it’s unbelievably impressive.
Hi Maryse! Yes, we would let the pan cool, but it shouldn’t take long as the metal pan should cool quickly once the cake is out of it.
I have a question. I prefer the reverse cream method for cakes ( I like the cake texture better) can I do this here?
Hi Candi, We haven’t made this exact cake using the reverse creaming method, but you certainly can for a tighter crumb.
Hi! Can you make a 4-layer cake with 8-inch pans or would there be too much batter? The recipe states 3 or 4 9-inch pans. Thanks!
Hi Kristen! You could use this cake batter for 3 thicker 8 inch layers, or 4 thinner layers. Bake times will vary so keep an eye on them and use a toothpick to test for doneness.
Hello! I did this recipe for new years eve and it was great. I’d like to try it again but this time I’m going to use some oreos instead of sprinkles to turn it to cookies and cream cake. Would it turn good if I tried it? Pleade help.
Absolutely! You may also love this cookies & cream sheet cake recipe – happy baking!
I’d like to make a triple layer 14″ for my daughter’s engagement party/shower for 25-30 people. Would one half more of the recipe do it??
And I’m going to freeze the layers for just a few weeks. I will wrap as you suggest. I plan on leveling before freezing. Can I then frost the cake while the layers are still frozen? I was thinking that it would be easier to stack them while frozen in order to avoid them cracking as I transfer each one on top of the other. Thanks!!
Hi Beverly! Here is everything you need to know about converting recipes to different Cake Pan Sizes. We usually thaw cakes before frosting, but some bakers prefer to frost while the cakes are cold. Let us know what you try!
Hi Sally,
I love all your recipes-super excited for this one. So obviously the cake tastes better fresh. What would your recommendation be if I have to make the cake today (Tuesday) and then I am traveling with it Wednesday for it to be served and frosted on Friday? Should I leave the layers overnight in a tight container and put in fridge? Or freeze them and thaw on friday? Reminder: I will be traveling from 5-9 on Tuesday
Hi Kristina, you can really do either, but if you’re not decorating until Friday, your best best is likely to freeze the layers tonight, transport them in a cooler, and freeze them again until Thursday evening. Take them out Thursday evening to thaw in the refrigerator overnight. Here’s more on freezing cake layers if you’re interested!