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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.

Print
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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

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

Scale

Cake

  • 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

Instructions

  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.

Notes

  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. Made this for my son’s 5th birthday party. It was straightforward to make and was a hit among the kids and the adults! I did reduce the amount of confectioner’s sugar in the frosting a bit. De-li-cious!

    1. I’m baking this cake tomorrow so I hope this message gets to you in time.

      I’m making a tiered square cake for my little one’s birthday a 10 inch square cake with an 8 inch in top.

      I have a few questions…

      1) What is the difference between this recipe and the easy homemade sprinkle cake recipe?
      2) I saw you recommended using the easy homemade sprinkle recipe to another user. If I were to use that recipe instead, could I use buttermilk instead of sour milk?
      3) My square cake tin is quite deep, does this recipe cut nicely?

      1. Hello! Both cake recipes are fantastic, this one yields more batter which will be helpful for your tiered cake. Here is everything you need to know about converting recipes to different Cake Pan Sizes. We usually recommend baking thinner layers instead of slicing thick cakes because this allows cakes to cook more evenly. Let us know what you try!

    1. Hi Barbara! The layers will be thicker if using 8 inch pans, so increase the bake time. See recipe note.

  2. Hi Sally, is there a reason this cake would be coming out quite caramelised and SUPER moist? Almost oily.
    I followed as close as possible converting what (I think, lol) is correctly from US to Australian. I used cake flour too, and it just looks super ugly cause it’s caramelised?

    1. Hi Caitlin, what kind of sprinkles are you 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 caramelization. We recommend rainbow jimmies and pastel colored quins. Avoid using sprinkles that will dye your batter. Steer clear from nonpareils, which are the little balls. Hope this helps!

  3. HI, this cake is so good and i was wondering if you had any other great birthday cake recipes.

  4. Hi, Sally! I’m so excited to make this cake! (I’ve already rated it five stars because I know it’s going to be perfect!)

    I’m hoping to make a mini cake—could you give me some recommendations on how I can do this? I’m thinking of just halving the recipe; would this be okay or should I change any of the specs, other than halving them all equally?

    Thank you I’m advance! Your recipes are the greatest and I’m excited to try this one!:)

    1. Hi Victoria, you can definitely halve this recipe! Hope you love it.

  5. This is my go-to funfetti cake/cupcake recipe!! My daughter has requested for me to do a teal colored, 6-layer, 8” cake for her birthday so I can do a hot pink drip from the top (fingers crossed it turns out good). I love this buttercream but want to know how much I should make for all those layers? I don’t want to have to match the teal color with different batches. Thanks I’m advance!!! 🙂

    1. Hi Melissa! You should be able to double the above vanilla buttercream recipe to cover a 6 layer cake. If you’ll want extra for decorating, you may want to make more. Let us know how it goes!

  6. If I use cake flour instead of all-purpose, would you suggest I still sift it first? I seem to remember hearing that sifting cake flour can negatively affect the final texture, but I’m not positive. Thanks so much!

    1. Hi Ellen, it won’t be necessary to sift the cake flour.

      1. Loved this recipe. I cut it in half and made 12 cupcakes and one round cake. All are a bit crispy on top…tastes like a sugar cookie. Delicious but not the texture on top I was expecting. The inside is so moist and fluffy. Very pleased with the way it turned out. Are they supposed to be crispy on top or did I do something wrong?

    1. Hi Anne, You can certainly use 1.5 tsp of both vanilla and almond extract or use 2 tsp. vanilla and 1 tsp. almond depending on how strong you would like the flavor.

  7. I made this recipe with cake flour and it baked perfectly, the cake had great structure and a nice soft texture. However, I found the crumb to be dry and I think it could use a few improvements to be more moist / flavorful. A great base recipe though!

    1. I found the same issue. Great structure & but a bit dry & lacking in flavor. I’m a super fan of the classic white cake recipe and adding sprinkles in !

  8. I’m having trouble wrapping my head around cake pan size conversions even after reading your very helpful post. I’d like to use this recipe to make a two layer 10 inch cake, instead of a three layer 9 inch cake. Can I make the recipe as is or do I need to size up/down? Thank you!

    1. Hi Katie! You should be able to use two 10 inch pans here – they may be a bit thicker so the bake time would be longer – let us know if you give it a try!

      1. I ended up making this recipe as is in two 10 inch round pans. They came out beautifully after I added about 10 minutes to the bake time! Delicious!

    1. Hi Barb, this cake is too large for a 9×13 inch pan. I recommend using my recipe for White Cake, folding in 1/2 cup sprinkles and following the recipe notes for instructions on baking it in a 9×13 inch pan.

  9. Hi Sally! I have been using this recipe for my birthday for the last 6 years and absolutely love it! My question for you is I know other funfetti recipes use clear imitation vanilla instead for a more nostalgic taste and I was wondering what your thoughts were on that and if the measurements would stay the same. I wouldn’t want to add too much liquid to the batter because I know it needs to be thick. Thanks for such as amazing recipe! I truly make this cake once a year and have family members who can’t wait for my birthday just to eat this cake haha!

    1. Hi Rachel! We’re so glad this cake is your birthday go-to. You can use clear imitation vanilla in place of the pure vanilla extract in this recipe. We recommend keeping the measurement the same — you could try just a slight bit more if you’d like, but as you mention, you don’t want to add too much liquid to the batter. Let us know how it goes!

  10. Would this work with your SMBC recipe? Will there be enough icing to decorate? (I will make 3×8” cake)

  11. The flavor in this recipe is amazing. Way better than any box cake doctoring. However I just have a question/comment. My cake layers were very tender and fluffy but didn’t rise much. No bricks though. Did I do something wrong or is this the way it should be?
    Thanks! I really enjoy all of your recipes Sally and team! All of them get constant raves and my 2 year old loves the pumpkin cake so much I bake it for his birthday each year and hope to continue that tradition!

    1. Hi Chris, so glad you’re enjoying our recipes! If the texture was soft and fluffy, the cake may have been perfect! We do always recommend replacing your baking powder and soda often as they can lose strength after a few months, leading to dense bakes goods.

  12. I have made this multiple times and it is delicious. I have a question regarding storage. Can I make the cakes and freeze them so I can decorate them a few days from now? If so, Do they need to be completely thawed in order to decorate with frosting?

  13. Hi Sally! Thank you for the recipe. I am newbie in baking and want to do this cake for upcoming birthday. However I have doubts that 9-inch cake will be enough for 20 people. So could you please help how I can scale the recipe to make bigger one, for instance 28 cm in diameter? Also another question would be – what if I bake gradually layer by layer? Since I have only one 28 cm form. Could you please suggest.

    1. Hi Gulya, here is everything you need to know about cake pan sizes and conversions in order to scale this recipe up for your needs. We’re unsure of the exact bake time for a larger cake, but keep a close eye on it and use a toothpick to test for doneness. Yes, you can absolutely bake one layer at a time — simply leave the leftover cake batter covered with a clean towel at room temperature while waiting to be baked. Hope the cake is a hit!

  14. My favorite cake recipe ever! What would change if I were to make it into cupcakes? Cooking temp? Time? Approximately how was cupcakes would it make? Thanks!

  15. Disappointed is an understatement… The cake turned out incredibly dry, crumbly, dense, and with an unpleasant flavor. The recipe was a little complex, but I followed it well. There’s not enough frosting to even cover a 2 layer cake, so I’m not sure how you would get 3 layers. Now my “birthday cake” is 6 cupcakes from a box mix with a little bit of frosting slapped on top.

    1. Thank you so much for the feedback, Becca. Did you by chance weigh the ingredients? I’m in the process of retesting to ensure the recipe works as it should. Update: The recipe now includes a little oil to help keep the crumb lighter and moist. I wonder if the sprinkles you used had an odd flavor and that carried through into the cake. (Or the buttermilk was old?) This yields 3-4 cups of frosting, which is enough for 3 layers. I wonder, too, if there was too much frosting inside the cake layers?

      1. Hi! I was planning to make this for my daughter’s birthday party next weekend. Any changes to note, Sally?

  16. Hi, I’m using this recipe to make a 6 inch 3 layer cake as you recommend. How long do I bake each layer? Thank you.

  17. I read about this recipe from Pancake Princess and am excited to bake for my daughter’s 2nd birthday – I even just made homemade sprinkles. When you write “honestly, it tastes much better fresh” does that mean you do not recommend making in advance and freezing?

    1. Hi Ilene! I hope you love this! Yes, that’s right. It tastes a lot better fresh, so the closer to the event/date you need it, the better. (Without freezing/thawing.)

  18. Hi Sally! I’m looking forward to making this cake but am confused with the note about eggs. It calls for 4 whole eggs and 2 whites in the recipe but the note at the bottom says to stick with 3 while eggs and 2 whites. Which one should I use? Thanks!

  19. I love how you are always trying to make your recipes even better than they already are! I loved the original on this cake so can’t wait to try the updated version. Thanks for working so hard to make me look good with any “Sally” recipe that I make!!!

  20. I live in the UK so I’m not sure whether our sprinkles would work. However, I’m keen to try baking the cake. Could I omit the sprinkles and increase the amount of sugar?
    I use caster sugar, which is easily available in the UK and I tend to make homemade buttermilk by replacing some of the milk with lemon juice. I also make my own cake flour by using plain flour and replacing some of it with cornflour. Will these modification work with this cake?

    1. Hi Sue, you should be able to use caster sugar. I would increase to 400g (2 cups) if you’re leaving out the sprinkles. It sounds like a lot, but that’s the typical amount I use in tall 3 layer vanilla cakes. Homemade buttermilk substitute is usually fine in cakes and so is the cake flour substitute. The cake may taste a little denser (just a bit) with some of these changes. Let me know how it goes.

    1. Hi Dianne, We recommend following this recipe for White Cake. You can fold in 1/2 -2/3 cup of sprinkles (jimmies, not nonpareils) to that batter for a confetti cake. Enjoy!

  21. hi Sally, i’ve been a fan of your recipes! you have a very detailed blog that makes it easier for us home bakers to have successful at home baked goods. to be honest better than store bought.

    i just have a question, can i use cream cheese frosting for this? please let me know. thank you in advance. ❤️

  22. Hi Sally, I made this recipe last year for my husband’s birthday the taste was wonderful, however the texture was on the drier side. Today, I am making this again for my daughter’s birthday and I am excited to try the updated recipe! I am going to be decorating the cake, should I double the icing?

    1. Hi Brittney, we hope you enjoy the updates to this recipe! If you’re planning to do piping decorations, you can 1.5x or double it to ensure you have enough frosting. Let us know how it goes! (And here are our tips for preventing dry and dense cakes, if you find this helpful to review as well.)

  23. I want to make this for a child’s first birthday, but they’re allergic to eggs. Is there an egg substitute you’d recommend that would keep this as true to the original as possible?

    1. Hi Sam, we haven’t tested this recipe with any egg substitutes, so we’re unable to offer any advice here. Do let us know if you give anything a try! And if you’re interested, here are all of our egg-free recipes.

  24. Hello Sally, I made this cake in 3 – 9 inch pans and it was delicious. I am now going to try and do 3 – 6 inch pans. Your directions say to go to the link above the recipe for a 6 inch layer cake. When I do this, the ingredients are not the same-for example, it calls for sour cream instead of buttermilk? Is there a way to use the same ingredients, but less for the 6 inch layer cake? Or can I just make the 9 inch recipe and put only a certain weight or # of cups per 6 inch pan, and use the leftovers for a few cupcakes?

    Lisa

    1. Hi Lisa, if you’d like to use this exact recipe, you can certainly scale it down using our cake pan sizes and conversions guide or, as you mention, make the recipe as written, fill your 6 inch cake pans 2/3 of the way full, and then use any leftover batter for a few cupcakes on the side. So glad you enjoyed this recipe!

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