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.
You need to make this! So perfect, fluffy, and the sprinkles stayed beautifully. I used Sweet Tooth Fairy bright rainbow jimmies from Michael’s for a Gabby’s Dollhouse sprinkle party themed party – tasted great and they held their color. I wish I could post a photo! My tip is to follow the recipe exactly, including the mixing times, and use name brand butter (several generics are adding a lot more water to theirs). I also barely did any mixing of the flour on the slowest speed and the batter was gorgeous! We served chocolate ice cream on the side and the combo was so tasty. I was sweating which recipe to use because all the confetti cakes I’ve had have been gross but this was perfect!
Hi! I have a quick question about sprinkles: do you still use the Betty Crocker Parlor Perfect sprinkles in your recipe? The reason I ask is because I have read several reviews of the PP sprinkles where people complain that the sprinkles have changed and no longer taste good. Is this still your go-to sprinkle for this cake, or is there another you now prefer to use? One last question—I saw that you mentioned we can also use the confetti quins type of sprinkle. Do these bleed into the batter? Do they make the cake crunchy (the cake itself, not the frosting)? Thanks so much for your help!
Hi Jamie, You can see the exact sprinkles used in this cake in the recipe notes below the recipe instructions. Or to see more sprinkles we love you can visit our baking tools page and search by “sprinkles and more.” The confetti quins we linked to do not bleed their color and soften up inside a baked cake so they are not crunchy. We hope this helps!
Looks yummy! ☺️ How can I make this into a two 13×9 inches layer cake?!
Hi Gabriela, see recipe Notes for more details about a 9×13-inch version. Hope you enjoy it!
Delicious and fluffy! I did use 2-9inch spring form pans. They took 38-40 minutes. This will be my go to funfetti cake from now on! Thank you.
Hi, I’d like to make 4 layers instead of 3 and I have 9 inch cake pans. I’d rather split this recipe into smaller layers verses doubling it and also wanted to get your advice over which choice I should make. And, if you do recommend splitting this recipe into 4 layers, do you have any guidance for how to adjust the baking time? Thank you!
Hi Trinity, This recipe yields nearly 8 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
Yes, I read that page before I asked the question because it doesn’t talk about this recipe being split into 4 pans instead of 3 (it would make a 9 inch pan 1/2 full) and it doesn’t talk about how baking time would change by doing that. Any recommendations?
Hi Trinity, you could split the batter as is between 4 pans, but the layers will be quite thin. We haven’t tested it to know the exact bake time, but it will certainly be less. Keep a close eye on them and use a toothpick to test for doneness.
Do you have a favorite cake flour?
Hi Susan, I usually use Swans Down or King Arthur brand cake flour.
Hi there! I’m going to make a smash cake for my daughter’s 1st birthday and want to use this recipe. Could I use this in 3, 4 inch cake pans and just adjust the bake time? Thank you!
Hi Kelly, this would be quite a lot of batter for 3, 4-inch pans, so we would recommend the batter from these confetti cupcakes instead. It will still be a bit too much, so fill your pans half way and use the leftover batter to make a few cupcakes on the side. We’re unsure of the exact bake time for 4-inch pans, so keep a close eye on them and use a toothpick to test for doneness. Hope it’s a hit!
hi! looking to make sprinkle cupcakes for my sons birthday – i love all of your recipes! i noticed this cake recipe, the funfetti cupcake recipe, and the sprinkle cupcake recipe. the ingredients are similar but also different. cake vs regular flour, sour cream/yogurt, buttermilk, etc. can you help explain how these recipes taste different once baked? thank you!
Hi Andrea! This confetti cake is based on our vanilla cake recipe and our sprinkle cupcakes are based on our vanilla cupcakes recipe. A cake needs more structure and cupcakes can be a little fluffier.
Hi there, I’ve just ‘test driven’ your recipe, ready to bake for my daughter’s party on Friday. My cakes came out quite sticky (sticking to the cooling rack) and I had to adjust the cooking time. Please can you confirm the temperature for a fan assisted oven baking all 3 cakes at once and also any advice as to the stickiness? Thank you so much for this recipe!
Hi Stassy, All of the recipes on this site are written for conventional settings. The flow of air from fan/convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Also be sure that if baking them all at once, that they can fit on the same rack without the sides of the pans touching one another. Baking on separate racks will cause them to bake unevenly. Hope this helps!
I need a vanilla cake without the sprinkles. I have the 3 of the fat daddio’s 9 inch pans. Can I use this recipe and just leave out the sprinkles?
Hi Nikki, here’s our vanilla cake recipe. Happy baking!
Nikki, I’ve baked this with and without the sprinkles and both were great.
I loved this cake but how come the cakes shrink and flatten after cooling it from the oven? Is that usually the case?
Hi LH, 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.
I’ve made this recipe twice and followed every instruction and used the proper ingredients. The batter tasted amazing, but the cakes came out dense each time and the sprinkles sunk to the bottom.
Hi Sally! 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 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!
So thrilled to read this, Christina. Thank you so much for making and trusting our recipes!
Hi Sally
Going to try this recipe this week in preparation for my sons party. Making ahead and freezing, have read the notes on this thank you! I was wondering if it’s necessary to do three pans? Can one bake all batter in a 10 inch pan for instance and then slice the cake into layers? Or does baking the cake in this way impact on the rising of the cake?
Hi Nish, we don’t recommend baking all the batter in one, 10-inch pan. Theres a bit too much batter and it will cause it to bake unevenly and potentially even overflow. For thicker layers, you can use just two, 9-inch pans instead. Increase bake time to about 30 minutes and use a toothpick to test for doneness. Hope the cake is a hit for your son’s birthday!
I made cupcakes from this recipe. The top is all air bubbly, like it has too much sugar in it. And likewise, the sides are too brown, also a sign of too much sugar. I use this site a lot, so I’m not sure exactly what went wrong. Also, as a side note, the frosting is not very sweet. So if you like your frosting to taste like frosting, use a diff recipe. This is my first time trying her recipe for buttercream, besides the strawberry one.
The cake was super soft and light. I made a mistake with the egg yolks and whites so it came out a little “eggy”. The cook time was a little off. It took more like 35 minutes for 2 and 40 minutes for the top one that I ended up having to move to the middle rack and tent with foil. The flavor of the cake was a little underwhelming. It calls for 3 tsp of vanilla extract but it needs more flavor for my taste. The frosting was very nice. It wasn’t overly sweet even with 5 1/2 cups of sugar.
Made this on a whim, for no reason other than it seemed like a good idea for a Friday. 🙂 It was delicious! The recipe is easy to follow and turned out just like I expected! I used the included frosting recipe and it was just right. Can’t wait to make this again for a special occasion!
Just in case anyone is in the same boat: I used fresh eggs which are a little smaller than grocery store eggs, so I used 5 eggs and 2 egg whites.
This cake was a total fiasco. Colored sprinkles bled into the batter making it a gray rainbow color. Made in 8” pans. Wasn’t close to finished at 28 minutes. Sides dark brown, middle unfinished. As recipe indicated, I covered with aluminum foil. Batter stuck to the foil. I cannot imagine how it will taste. It is truly ugly.
This happened to me and realized I used the wrong type of sprinkles. Jimmies are what is needed.
I loved this recipe. I have been using Sally’s Recipes since 2015. This is my first time making a three layered cake. I made this delicious cake for my 26th birthday. It’s a bit too sweet for my taste but my husband loved it. Thank you Sally, happy holidays!
11/10 for real. For the frosting, I browned half the butter and it added the perfect amount of flavor! Yummmm thank you so much for this recipe!
Just made this for a friend’s birthday and I am in AWE at how light, fluffy, and delicious this cake is! Sprang for cake flour instead of using AP + cornstarch like I usually do, and it was so worth it. Absolutely incredible!
I’ve never made a cake or icing from scratch, but gave this a try for my daughter’s 5th birthday party and it was a hit!!! Having 3 tiers intimidated me, but you’ve made this recipe so easy to follow and everything came out perfectly! Great recipe!
I don’t know how this cake could go so wrong. I weighed the flour, all measurements exact. I used two 9” pans 22 cm for 30 mins and it was not finished, I increased the time by 15 mins, poked it, and it looked clean, but once it cooled, it was still raw. I’m a skilled hobby baker and I don’t understand what could have gone wrong.
Hi VF, I’m so sorry to hear the cake didn’t turn out well for you! This recipe is for a 3-layer cake, so you need to divide the batter between 3 9-inch cake pans. If you only used 2 cake pans, then there was way too much batter in each pan, which is why the cakes were taking so long to bake. Hope the next cake you try turns out better!
Hi! I had a similar issue, but I used 3 8” pans and had the layers in the oven for 35mins and it was still underbaked and sank in the middle. Can you please clarify if the oven temperature is fan forced or conventional? I also used baking strips to prevent excessive doming, perhaps this slows down the cooking rate and hence more time is required? Appreciate any advice/tips you have. Thanks!
Hi Margaret, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. We don’t have much experience using cake strips, so we’re unsure if that could be contributing here. Was your batter over mixed by chance? That can often cause cakes to become squat and dense, which could be part of the reason it seemed underbaked and sunken in the middle. Thank you for giving this recipe a try, and we hope this helps for next time!
I had the same thing happen to me…in the notes under the recipe it says you can bake two cakes and divide into 2 x 9in pans. I baked over the suggested time, toothpick came out clean finally but cake was bubbly, edges were crispy but the rest of the cake was too moist/dense/undercooked somehow. In addition all the sprinkles sank to the bottom.
The recipe notes state explicitly that this amount of batter can be used in two 9-inch pans. Mine are also overflowing and raw.
I just made this cake today with two 9″ cake pans, all batter divided into each. Did not reduce any ingredients. Baked at 350. Mine took 35 minutes to fully cook (with clean toothpick). Just flipped them out of the pan after 20 minutes cooling in the pan and they look just fine. Waiting for them to finish coming so I can frost!
Do you have a confetti or confetti recipe for a roll cake?
Hi Carol! We don’t, but you could try adding sprinkles to the vanilla cake recipe from this strawberries & cream cake roll.
Would this work in a 13 cup bumdt tin? My daughter would love this cake but does not like icing. Thanks
Hi Helen! See recipe notes for Bundt pan details: 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. A 13 cup Bundt will work well too.
Hi! I’m going to try this recipe this weekend for my daughter’s birthday. I’m just wondering – do you think it would be okay to use coconut oil instead of vegetable oil? (Or olive or avocado oil – I don’t ever buy vegetable oil, so those are the only 3 types I have). Thanks!
Hi Shawna! Either should work, though it would change the flavor slightly.
Hi there! I just made this cake for my son’s birthday this weekend. It looks so pretty! I do think that I forgot to add the vegetable oil though. It is frozen in the freezer right now and I don’t really want to cut into it. Do you think I should remake the cake or do you think it will be okay with all of the frosting within the layers and on top? I could even soak it? I have never done that before! Thanks!
Hi Caitlin! We would re-make the cake layers if at all possible.
Can i make this ahead time and keep in the fridge to frost later?
Hi Alex, you can make the cake layers and store in the refrigerator for a day or two before frosting. See recipe Notes for more Make Ahead options.
Hey Sally! I love your recipes but this is the first one that failed for me! The taste was absolutely amazing, but the cake literally just fell apart. It wasn’t underbaked, there was no raw dough. I usually don’t spoon in the flour, I usually use my measuring cup to scoop the flour and just level it. Is that the difference and why it just crumbled? I’m making it again this week and I want to get it right. The taste was absolutely AMAZING though. So delicious
Hi Trinity, I’m so sorry to hear that! I think the way you’re measuring flour could be the culprit here. I strongly recommend weighing flour with a kitchen scale, or if you don’t have a scale, spoon it into the cup and then level it, rather than scoop the flour with the cup, which can pack in a lot more flour, resulting in a crumbly cake. Hope the next one turns out much better!
I’m so excited to try this cake for my toddler’s birthday! I was wanting to make one 9” round and use the rest of the batter for cupcakes? Do you have any suggestions for that? Or for making all of it into cupcakes? Thank you! Your recipes are always my favorite!
Hi Lorran! You can certainly do that. For one 9-inch round, fill the pan no more than 2/3 way full, and then use the leftover batter for cupcakes. See recipe Notes for cupcake details. Hope it’s a hit!