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.
I made this today and it turned out perfect! The cake is moist and delicious. Thank you.
Hi Sally! Hoping to make this for my sons 2nd birthday but looking to make a smaller 6” cake. Any recommendations on bake time or halving the recipe so the layers aren’t too thick?
Hi Jennine, what a fun and festive cake for your son’s birthday! I recommend making our confetti cupcakes recipe and follow the instructions in this 6-inch cake recipes post. The cupcake batter will yield 3 6-inch layers. Hope he has a wonderful birthday!
Hi Sally. I made this for my daughter’s second birthday party. It was beautiful and the taste was good, but the layers were thin and very dense. I thought I was very careful to not overmix and folded in the sprinkles carefully. I’m looking to make it again for a friend’s birthday party, and I want to do better. Do you have any recommendations? I was considering adding a bit more baking powder and using 8 inch pans.
I made this the other day and it was amazing!! However I would now like to try and bake in either 2 6 inch tins that are 4 inches tall and cut each layer in half to make a 4 layer cake, or maybe bake in 3 x 6 inch tins. I’m looking for a relatively tall cake
Is this possible? My thoughts would be too reduce temp and cook for longer but not sure if it is too drastic a change?
Hi Becki! I’m so glad that you enjoy this cake recipe! Thank you so much. For different cake pans, I recommend checking out my Cake Pan Sizes and Conversions page to help you determine how to alter this recipe. I wouldn’t reduce the oven temperature– likely just the bake time.
Could I add food coloring to the frosting to decorate?
Absolutely!
Thanks Sally for this great recipe, it was my daughter’s 10th birthday yesterday and we both made the cake, we also baked your cake batter chocolate chips cookies, what a hit!
She was over the moon.
Hi Sally,
I want to make this cake for my niece’s birthday. The only thing is it has to be dairy free, will this work with non-dairy butter and almond milk substituted for the cream? (I see the edit about the DIY buttermilk- will almond milk and white vinegar be okay for this?)
Thanks!
Hi Bethany, The buttermilk will would with soured almond milk, however we haven’t tested this recipe with dairy free butter. Let us know if you try it!
Hi Sally! I want to make flower frosting on this 3 layer 9 inch cake (same with your 6 inch cake). How much more frosting should I make?
Hi Liz, I always make extra frosting when covering a cake with flowers. If you make 1.5 times this frosting that should be plenty to work with. Have fun!
Hi Sally,
I am making this cake for my sister’s 21st bday, and putting layers of edible cookie dough in between. I had also seen your funfetti cake recipe with the brown sugar which I was originally going to use, but then stumbled across this one and wondered which you suggest. I will be making this cake in 8 inch pans, and I ‘d like to make atleast 3 layers. I am super excited to try, but am not experienced in baking, (she is), and really want to impress her. Let me know what you suggest please!
Hi Liv, the cake you’re planning to make sounds delicious! For a layered cake I recommend this layer cake. The layers will be thicker if using 8 inch pans, so increase the bake time. I’m unsure of exact bake time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Hope your sister has a wonderful birthday!
Would your strawberry buttercream frosting pair well with this funfetti cake?
I can’t see why not! I would 1.5x the strawberry frosting recipe to ensure you have plenty for the layer cake.
Hi Una, did you end up trying the strawberry buttercream? I am also interested in doing this as I want pink icing. How did you find it paired with the sprinkles?
Best cake I have ever made, hands down. I wound up making 5 6” cakes plus 6 cupcakes. I wish I was on social media because it came out so beautiful and professional looking (not as pretty as yours but not bad!). Thank you!
Hi Sally! I love your recipes, and NO you are not the only one that bakes your own birthday cake! In fact, I plan on baking this one for my birthday on June 10! While looking through some other comments, I noticed that it seems pretty obvious what size pans I should use for this cake, but I still am confused. Should I be using 3 9in. pans?
Yes, three 9-inch round pans. Happy birthday!
I made this cake for my daughters 4th birthday. She’s obsessed with sprinkles. I appreciated the easy to understand, step by step instructions as well as the info on how to store/making ahead and substitutions. I felt very comfortable making this recipe because of all the details you provided! I used a 9” and a 6” pan and with the extra batter I made cupcakes. The baking time for me was off. Maybe I filled the pans too full? It took 38-40 mins for it to cook. The cake tasted amazing!! It wasn’t as fluffy as I expected, a little more dense but everyone enjoyed it especially my daughter. I’ll be trying more of your recipes for sure!
Hi
I have two 9 inch pans and I want to make this recipe. Should I bake the 2 cake layers first and then the last one?
Thank you so much!!
Hi Anna, Yes, bake your first two layers and leave the remaining batter covered at room temperature while they bake. Enjoy!
Hi Sally,
I know I can use your confetti cupcakes recipe for a 6 in layer cake, but I would prefer to use this recipe as it calls for AP flour and that’s all I can find right now.
Have you tried using this recipe for 6 in pans and if so, how long was the bake time?
Could I evenly divide the batter into 3 6 in pans and then use the rest to make a couple of cupcakes?
Thanks!
Hi Sasha, If you want to you the confetti cupcake recipe you can make a Homemade Cake Flour Substitute using all purpose flour and cornstarch. You would have a lot of leftover batter if you used this cake recipe however you can see my guide on Cake Pan Sizes and Conversions to help calculate how much batter you would need. For directions on bake time see my post on 6 Inch Cakes.
This was the best cake I have ever made and I have made a lot of cakes from this site. You should whip the eggs whites first if you are making a stand mixer, my mixer was full of batter so I ended up having to do it by hand at the end. I have never whipped the butter and sugar for the full five minutes, but I recommend it because it just kept getting fluffier (used whisk instead of paddle attachment). I used whole milk with lemon in place of buttermilk and this has seemed to turn out even better than using actual buttermilk in the last few recipes I have made. This was just so, so, so moist for a butter cake.
I just made this recipe for my son’s 6th birthday and it was SO GOOD! I never made a funfetti cake or a 3 layer cake. but it came out perfect and was a great way to end a quarantine birthday! i made the cake and frosting as is in 3 deep 8-in pans. i keep the frosting white and then covered with rainbow sprinkles. this is a birthday cake keeper recipe – thank you!!!
A lot of people here are asking about 8 inch pans… I just used 3 x 8-inch and they baked a bit longer (little over 30 min) and the cake is tall but still manageable and tastes great!
I made this cake a few days ago. Followed the recipe to a T and it came out perfect! Everyone loved it!! I used your rainbow chip frosting for the filling and the outside with your chocolate fudge frosting! Thanks for a great recipe.
I made this for my niece and she LOVED the cake. I wanna make it again but this time without egg.. what can I replace egg with please.
Hi. I’m making this cake for my moms 41st birthday and I was wondering for the egg whites when you beat then, are we beating till there like when you want to make meringue cookies? Not sure if that makes sense. Sorry.
Hi Kelly, You want to beat the egg whites to soft peaks – so less time than you would for meringue. Take a look at my Red Velvet Cake post and you can see a photo of what the egg whites will look like and also watch the video to see how this step is done. I hope this helps!
I tried this recipe for my son’s 10th birthday yesterday and it turned out great! Cake was perfectly moist and nice flavour and the frosting was really well balanced. I would definitely make this recipe again. I thought I had sliced the cake in small servings (16 slices) but I could have sliced them smaller because of it being a 3-layer cake.
Hi,
Would making this without the sprinkles cause any problems?
Nope, just leave them out!
Hi Sally, I was wondering about using parchment paper. I made your easy funfetti cake yesterday for my sons birthday. I doubled the recipe and sadly I didn’t have 2 9 inch round pans. I used a spring form 10 inch pan…baked it for 50 -55 mins. I cut the cake in half and frosted the cake. It was delish but the bottom was stuck to the bottom of the pan I couldn’t cut through the cake the bottom seemed burnt…Should I have used parchment paper? The cake was a hit but hard to cut…please advise…
Hi Maria, I always line the bottom of my pans when making cakes. I spray with non-stick spray, use a parchment round, and then spray again.
Made this for my daughter’s birthday this week — I was nervous about making it from scratch but was trying to emulate her favorite bakery cake (bakery temporarily closed!). It was delicious — my husband and I thought it was very dense (but moist!), but my daughter said she likes it that way, so it was a hit!
I really love this site, but this recipe didn’t work for me at all. I followed the recipe exactly as directed, and the cake was beautiful. However, I could tell something was wrong when it took much longer to cook then it should’ve. Once the whole thing was done, my teen son’s review was: “Tastes a little like cornbread. It’s pretty dense. It’s a little chalky. But the frosting is good?” I’m really not at all sure what went wrong.
Hi Josie! I’m wondering how the cake tasted like cornbread when it’s a sweet cake! I’m so sorry for the trouble, but appreciate the feedback. Since you followed the recipe, I wonder if the butter wasn’t at the right room temperature to be creamed properly. Anyway, you may find my How to Prevent a Dry and Dense Cake helpful if you decide to try the recipe again. I really like this white cake, too, and I love to add sprinkles to it. It’s very light.
We only had 2 9 inch pans, so we also made a small smash cake. It was for my two year olds birthday. It turned out great! I’ll definitely be making it again. It went quickly!
made this cake today as its my birthday tomorrow and seen as we are all in quarantine thought it would be nice to bake myself a cake to get my mind off it. the cake tasted amazing, lovely and moist. 100% recommend and would bake again! 🙂
Hi there! I’d love to make this cake this week, but I only have two 9 in. round cake pans. Any tips for adjusting the recipe to avoid wasting cake batter and frosting?
Alternatively, would it be possible to refrigerate some of the batter and bake the third layer sequentially once I can remove a baked & cooled layer from one of the pans?
Thanks in advance for the help!
Hi Erin, I do not recommend refrigerating the batter once it’s mixed up. For a two layer cake you can follow my recipe for my Favorite White Cake and fold 1/2 – 2/3 cup sprinkles into that batter.
Hi! I want to make this cake for my boy’s 7th birthday this next week, I’ve never made a cake before, I’m attempting now because the shelter at home order around the. Can I use this batter for a 8in and 6in round pans? Did you sliced it by half or just baked 3 thin layers of cake?
Hi Claudia! There’s too much batter for an 8 inch and 6 inch cake pan. You may want to try my 6 inch birthday cake instead. No need to decorate with buttercream flowers as I did there!