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This is a tall, towering confetti birthday 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.

Confetti birthday layer cake with sprinkles and 5 gold, lit candles on top sitting on a marble cake stand with a pink backdrop.

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 Birthday 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
slice of confetti birthday cake being removed from marble cake stand.
slice of Funfetti confetti birthday cake with vanilla buttercream sitting on cake server.

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?

  1. 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.)
  2. 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.
  3. Use cake flour: If you want a fluffy and soft bakery-style cake, use cake flour. This has always been an option with the recipe and many readers have used it here. The cake is great with all-purpose flour, but even better with cake flour. If you don’t have cake flour, stick with sifted all-purpose 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.

slice of Funfetti confetti birthday cake with vanilla buttercream and extra rainbow sprinkles on white plate.
ingredients on marble counter including cake flour, butter, eggs, bowl of egg whites, oil, buttermilk, sprinkles, and more.

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:

photo showing up-close detail of creamed butter, sugar, and oil mixture on flat beater attachment.

Jimmies-type sprinkles are best for this Funfetti-style homemade cake. Expect a thick batter:

close-up photo of rainbow sprinkles in bowl and sprinkle cake batter in glass bowl.

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 cake batter in cake pans and baked cake shown on wire cooling rack.

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:

  1. 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.
  2. 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.
  3. Confetti quins (the little discs) are also great to use in a sprinkle birthday cakes & cupcakes. They rarely bleed their color in batter. These shimmery ones hold their color nicely too.
  4. 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.

vanilla buttercream frosting being stirred by wooden spoon in big glass mixing bowl.

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.

vanilla buttercream being spread on top of cake and another photo showing crumb-coated cake.
top of Funfetti sprinkle layer cake with slice being removed.
confetti birthday cake cut open to reveal sprinkle-loaded center.

Looking for a fun sprinkle cake that requires less effort than a 3-layer cake? Try these recipes:

And here are the best tools for baking & decorating cakes.

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slice of Funfetti confetti birthday cake with vanilla buttercream sitting on cake server.

Confetti Birthday Cake

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours (includes chilling & cooling)
  • Yield: serves 1214 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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.




  • 3 and 3/4 cups (443g) cake flour* (spoon & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/4 cups (2.5 sticks; 290g) 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 (3 sticks; 345g) 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


  1. 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.)
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Make the frosting: In a large bowl using a hand-held 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.
  8. 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 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.
  9. Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
  10. 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.
  11. Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.


  1. 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.
  2. 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.)
  3. Flour: Recipe used to call for sifted all-purpose flour instead of cake flour. Recipe was updated in 2022 to use the SAME amount of cake flour instead. You can use either, but know that the cake is slightly lighter using cake flour. If you use all-purpose flour, you must sift it, otherwise your cake will be heavy. You could also use 3 and 3/4 cups (443g) of this cake flour substitute, which is sifted all-purpose flour + some cornstarch.
  4. 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.
  5. 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.
  6. Sprinkles: Avoid using sprinkles that will dye your batter. Steer clear from 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 pastel colored quins. Note that naturally colored sprinkles may lose their color in cake batter.
  7. Chocolate Frosting: Use the frosting from this piñata cake recipe. It makes enough for this size cake.
  8. 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.
  9. 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.

Keywords: confetti birthday cake

Reader Questions and Reviews

  1. Hi is it ok to decorate the cake day before? I’m doing double the recipe 3 layer 8 inch and 2 layer 9 inch. So far it’s turned out great thank you, but just worried about how it would taste and storing it? I don’t really have time to decorate it on the morning before the party. Thank you for your reply

    1. Hi Natalie! 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.

  2. Hi Sally team! I am planning on making this cake for my little’s birthday, and I was wondering if there was anything “extra” you might recommend for this specific cake? As in adding a filling of ganache, or reduced fruit? I was thinking about adding some white chocolate ganache in-between the layers but wasn’t sure if that would be overkill with the sweetness. Thanks in advance! Can’t wait to make this cake soon! 🙂

    1. Hi Holly, it is a sweet cake, but you can certainly do a ganache filling between the layers. Yum! Or how about a different flavor frosting, like strawberry buttercream between the layers? If you do decide to use a fruit filling, make sure it is thick enough and we recommend using a ring of frosting around the edge to ensure the filling doesn’t come out between the layers. Hope the cake is a hit!

  3. Hi Sally, is it possible to substitute gluten free flour in this recipe? Also, do you think olive oil would overpower the taste compared to vegetable oil? Thanks!

    1. Hi Julian, we haven’t tested this recipe with gluten free flour, so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. For best taste, we recommend using a more neutral oil like vegetable oil or canola oil.

  4. Sally’s recipes never fail! The buttermilk and cake flour were the key ingredients to a super moist cake. I will definitely make this again, but with the less sugary icing. The icing was delicious, just too rich for me. I’ve learned so much from Sally’s site, so many good tips and tricks. Try the Oreo cake recipe too, it’s to die for!

  5. Holy heck, this is a fantastic recipe. I made mine into cupcakes (baked for 20 mins at 350) so I can force extras on my neighbours and GEEZ. They taste incredible. Buttery, but with a really nice vanilla flavor. The recipe was super easy to follow and the texture is stunning. Thanks for the incredible cake, Sally!

  6. Despite being a pretty experienced baker, I occasionally end up with cake layers that sink in the middle. Unfortunately it happened with this recipe. Help! What am I doing wrong?

    1. Hi Judith, when cakes sink in the middle, it usually means that they are slightly under baked. A few extra minutes in the oven should help for next time!

  7. I severely under estimated the amount of time to cook these in an 8” pan. 40 minutes! I’m making this for little man’s first birthday. My 8” pans rose so much I’m going to cut them all in half and make two cakes. A smash cake and a cake for everyone else.

    Other than the crazy among of time it took to bake in my 8” daddio pans, it was delicious. Easy to follow instructions!

  8. Hi Sally, Hoping to make this for my daughter’s first birthday. Just wondering how much I’d have to add if I wanted to make one more layer so that it could serve 20 – 24 people?

    Thank you!

    1. Hi Faughn, you can try increasing the ingredients by 1/3 to yield an additional layer. If adding a fourth layer, you may want to use cake dowels for additional support, like we do here. Hope the cake is a hit!

  9. Can’t wait to try this! Can coconut oil be substituted for vegetable oil? Thank you!

    1. Hi Carrie, You can but of course the flavor would change.

  10. Sally, could I make your naked vanilla cake recipe and just add sprinkles? I love the flavor of that cake!

  11. Hi Sally, I was wondering, Would the cake layers be thick enough to cut in half to make a 6 layer cake? I am using deep 9 x 2 inch pans, but I was hoping to do a 6-layer cake. Thanks!

    1. Hi Samantha, you could try (very carefully!) slicing the cakes horizontally to make six layers. Or, you may find it easier to bake the batter into six thinner layers, similar to how we make thin cake layers for Smith Island Cake. We’re unsure of the exact bake time, but it will be shorter with less batter in each pan. Keep a close eye on them and use a toothpick to test for doneness.

  12. This should be illegal because it is THAT good!!! If you are wondering or hesitant, DON’T be. This is the best recipe I have ever found and I can’t thank you enough for sharing it!!!


  13. The cake’s flavor was decent, but the minute you took it out of the pan (after cooling it for 20-25 minutes, per the recipes instructions) the cake immediately crumbled and couldn’t be put back together. Also, this recipe makes a lot more batter than it should for a two tier cake, forcing you to fill the two pans to the top or throw out the rest.

    1. Hi Hannah, this is a 3 layer cake. Did you bake the batter in only 2 pans? I expect the cakes didn’t bake properly with that much batter.

  14. Hi Sally Team! Wondering if this recipe would work to do a 2-layer cake and use the remaining batter for cupcakes. My little one wants both. Any idea how many cupcakes that would yield? Thank you! 🙂

    1. Hi Ali, absolutely! The batter is enough for 2 layers and about a dozen cupcakes. Hope they’re a hit!

    1. Hi Kim! If they’re rounded, we would level the cakes. Enjoy!

  15. HI! I know you put in the comments to use a different recipe you have for the 9×13, but would this recipe be ok to do 2 9×13 cakes? would there be enough batter? Thanks!

    1. Hi Wendy! This batter is too much for one 9×13 pan but not quite enough for two 9×13 pans (they would be quite thin). It’s best to stick with either the white cake or sprinkle sheet cake listed in the recipe Notes and make two separate batches if you need two cakes. Hope this helps!

  16. Hi! I’m thinking of making this cake for an Election Party next week. Could I dye the frosting blue? Or do you have other recommendations to make the decorations a bit more patriotic? 🙂

    1. Yes, absolutely! We tint buttercream all the time. We use and recommend gel food coloring.

  17. Just finished making this cake frosted and decorated with the sprinkles. , today Wednesday , is for a birthday celebration next Satiurday
    Should I freeze it ,or should I keep it in the fridge until then?

    1. Hi Cristina, if the celebration is this coming Saturday, you can likely leave it in the refrigerator if covered tightly. If not until the next Saturday, we’d recommend freezing the cake.

    1. Hi Leanne, We don’t recommend it. Either one would be very quick to overwork the batter leading to a very dense cake.

  18. Hi Sally, could I just leave the sprinkles out and bake it as written in the recipe? Not sure if it would affect the texture not having them in there but we don’t get good quality sprinkles where I live. The cake itself looks so yummy so wondered if I could just leave the sprinkles out 🙂 thank you for any advice x

    1. Hi Sophie, You can leave the sprinkles out with no other changes. Enjoy!

  19. I don’t understand my cake did not come out looking anything like yours. I followed the recipe to the letter using a kitchen scale and everything. My cake is so oily/buttery and so moist that I cannot even pick it up it just breaks in my hands? Could this be the type of sprinkles I am using, the only I could find in my country is Vermicelli Rainbow sprinkles (not 100s and 1000s) this is now the second recipe I have tried the only constant is the sprinkles but I don’t see how sprinkles could make a cake so oily. PLEASE HELP

    1. Hi Leanne, it could definitely be the type/brand of sprinkles you are using. Sprinkles can vary (especially in other countries) and some end up kind of melting/dissolving when they’re baked, which could be the cause of your texture issues. Otherwise, be sure to only mix until just combined, as over mixing can cause cakes to become dense and feel/taste overly buttery. These posts on how to prevent dry and dense cakes and cake baking tips may be helpful to review. Thank you for giving this recipe a try and let us know if we can help troubleshoot further!

  20. Had higher hopes. It’s just okay (would have given 3.5 stars) The cake itself is pretty bland. Lacks the vanilla punch. The consistency isn’t great either. Like others have said it’s a bit soft and crumbly. I make cake quite often but will pass on making this again unless I tweak it.

  21. Hi, do you think it could work without the buttermilk ? I would love to try this recipe ! Thanks !

    1. Hi Lena, 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!

  22. Hi Sally ,
    I am a big fan of yoy recipes but have just made the buttercream frosting to go with the confetti cake and it is really grainy.It tasted fine but I could not spread it at all. What could I have done wrong?

    1. Hi Liz! Does it seem too thick? Always make sure to spoon and level confectioners’ sugar (or use a kitchen scale) when measuring, like with flour, to avoid packing too much in the measuring cups. You can whip in more milk/heavy cream to thin it out. If the sugar seems grainy, sifting it next time before beginning can fix that issue.

  23. Wow! A stunhinged recipe! I’ve done a trial run of it today in preparation for a daughters birthday and both cupcakes and cake rounds came out perfectly – its worth adding im in the UK and used plain flour in place of the cake flour. The sponge is still as soft and moist as suggested. Fabulous.

    1. Hi Nicole, rather than modifying the recipe, you can make it as is, bake two layers, and use the leftover batter from the third layer to make about a dozen cupcakes. Or, we recommend making this white layer cake, which is soft, fluffy, and only 2 layers. You can add 1/2 cup of sprinkles to the cake batter.

  24. Hi!
    I’m hoping to make this as a 4-layer cake for my daughter’s first birthday. I saw your above suggestion about dowels which I may try, but I also don’t want it to be overwhelmingly sweet with all the buttercream. Do you think lightly sweetened fresh whipped cream would work as a filling (of course with a buttercream barrier)? Just to lighten and reduce sweetness. 🙂 thanks! I love your recipes, they are always my go-to!

  25. Sally could you pretty please send me the original recipe? While I did enjoy this new version it was soo crumbly. It made a mess! Thanks

    1. Hi Chelsea, the old version is detailed in the recipe notes. 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.

  26. I had high hopes for this recipe but ended up very disappointed. The texture of the cake is very dense, more like a pound cake than a layer cake. Nowhere near “fluffy”. Considering the amount of eggs, baking soda and baking powder (all fresh), I expected a nice rise but I think the liberal amounts of butter and oil weighed it down. I used a digital scale to weigh all ingredients. Is it possible the weights are incorrect? Feel sad that I wasted so many expensive ingredients (the cost of vanilla and eggs alone!). Thankfully I bailed on the cake before making the buttercream but am now looking at starting over with a different recipe so a bit frustrated.

    1. Hi Helen, Thank you for trying this recipe and sorry it’s giving you trouble. Did you use cake flour? If you used all purpose, make sure you sift the flour before measuring. Sifting is KEY. Otherwise, your cake layers could taste much too dense. Also be sure to only mix the ingredients together until just combined. For more tips you can visit our post on How to prevent a dry or dense cake.

    1. You can use any tool that gets the job done! An icing spatula works as well. If you want smooth sides and don’t have a scraper, you can even use a (clean!) credit card to smooth the sides.

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