Confetti Celebration Cake With Vanilla Buttercream

1 h 5 min | intermediate | vegetarian

Round confetti celebration cake frosted with vanilla buttercream, sides densely covered in rainbow sprinkles and topped with piped swirls and more sprinkles, on a white cake stand over a marble surface.

Recipe by Eunice Published Mar 6, 2026

Prep Time	Cook Time	Total Time
40 min	25 min	1 h 5 min

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Introduction

This confetti celebration cake is soft, buttery, and packed with rainbow sprinkles, then finished with fluffy vanilla buttercream.

It’s perfect for birthdays, graduations, or any party where you want a fun, classic bakery-style centerpiece dessert.

Confetti celebration cake frosted with vanilla buttercream and coated in rainbow sprinkles, topped with piped frosting swirls and more sprinkles on a white cake stand.

How to Make Confetti Celebration Cake With Vanilla Buttercream

Prep mode (keeps screen awake)

Prep pans and preheat oven

Preheat your oven to 350°F with a rack in the center position.
Grease two 8-inch round cake pans, then line their bottoms with parchment.
Lightly flour the sides, tapping out any excess flour.
Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set this bowl aside near your mixer so it is handy.
Cream butter, sugars, and oil

In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
Use a stand mixer with paddle attachment or a hand mixer on medium speed for about three minutes.
Beat in the canola oil until the mixture looks creamy and well combined.
Add eggs and flavorings

Add the eggs one at a time, beating well after each addition until fully incorporated.
Scrape down the bowl and paddle as needed so the batter stays even in texture.
Beat in the vanilla extract and almond extract until the mixture smells fragrant.
Combine milk and sour cream

In a small bowl or liquid measuring cup, whisk together the whole milk and sour cream until smooth.
This mixture should be at room temperature so it does not chill the butter mixture.
Add dry ingredients and dairy, then fold in sprinkles

With the mixer on low speed, add one third of the dry ingredients to the butter mixture.
Pour in half of the milk mixture, then mix on low just until combined.
Repeat with another third of the dry ingredients, the remaining milk mixture, then the last third of dry ingredients.
Mix only until the batter looks smooth, stopping to scrape the bowl once or twice.
Use a spatula to gently fold in the rainbow sprinkles so their color does not streak.
Portion the batter and bake

Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Bake the cakes for 25 to 30 minutes, until the centers spring back and a tester comes out clean.
Rotate the pans halfway through baking if your oven has hot spots.
Cool the cake layers completely

Let the cakes cool in their pans for 10 to 15 minutes.
Run a thin knife around the edges, then turn the cakes out onto wire racks.
Peel off the parchment and cool the layers completely before frosting them.
Make the vanilla buttercream

In a clean mixing bowl, beat the softened butter on medium speed until very smooth and slightly paler.
Gradually add the powdered sugar, about one cup at a time, mixing on low until each addition disappears.
Beat in the heavy cream, vanilla, and salt, then increase the speed to medium high.
Whip the frosting for two to three minutes until it looks light and fluffy.
Assemble and fill the cake

Place one cooled cake layer on a serving plate or cardboard cake round.
Spread about one cup of frosting over the top, pushing it gently to the edges.
Set the second layer on top, bottom side down, and press gently to level it.
Crumb-coat and frost the cake

Apply a thin layer of frosting over the top and sides of the cake to create a crumb coat.
Refrigerate the cake for 20 to 30 minutes so the crumb coat can firm up.
Add a thicker, even layer of frosting over the chilled cake, smoothing it with an offset spatula or bench scraper.
Decorate with sprinkles and chill

Gently press rainbow sprinkles around the bottom edge of the cake and over the top surface.
For cleaner sides, hold the cake over a rimmed baking sheet to catch any falling sprinkles.
Chill the finished cake for at least 20 minutes before slicing for neat servings.

Slice of two-layer confetti cake on a white plate, frosted with vanilla buttercream and topped with piped swirls and rainbow sprinkles; a partially sliced sprinkle-covered cake sits blurred on a stand in the background.

Substitutions

Use full-fat Greek yogurt instead of sour cream: Full-fat Greek yogurt keeps the cake very moist and tangy, with a slightly lighter crumb but the same rich flavor balance.
Use buttermilk instead of whole milk: Buttermilk adds extra tenderness and a gentle tang, giving the cake a softer crumb and slightly more complex flavor.
Swap rainbow sprinkles for colorful confetti baking chips: Confetti baking chips stay bright and melty-soft in the crumb, giving the same rainbow look with pockets of creamy sweetness.

Tips

Bring all dairy and eggs to room temperature: Room-temperature butter, eggs, milk, and sour cream blend more easily and create a finer, more even cake crumb.
Measure flour carefully for a soft cake: If you can, weigh the flour, or lightly spoon it into cups and level, to avoid a dry, dense texture.
Use the right style of sprinkles: Jimmies sprinkles work best here, because they hold their color and shape without bleeding into the batter.
Do not overmix once flour is added: Mix on low speed and stop as soon as the batter looks smooth, which helps keep the cake tender and tall.
Chill between frosting steps for sharp edges: A short chill after the crumb coat and before the final coat makes smoothing and clean edges much easier.
Slice with a hot, clean knife: Dip a sharp knife in hot water, wipe it dry, then slice for neat layers and crisp sprinkle edges.

Nutrition Facts ^*

Energy	693	kcal
Protein	6	g
Total Fat	35	g
Carbohydrates	90	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my confetti cake turn out dense instead of fluffy?: Dense cake usually comes from overmixing the batter or using too much flour. Mix only on low speed once the flour is added, and measure the flour by weight or by gently spooning it into cups, then leveling it. Also check that your baking powder and baking soda are fresh and not expired.
How can I keep the sprinkles from sinking to the bottom of the cake?: Use jimmies style sprinkles, which are light and suspend better in the batter. Make sure the batter is not overly thin, and gently fold the sprinkles in at the very end, just before pouring into the pans and baking right away.
My frosting is too thick and hard to spread. What should I do?: Add heavy cream a teaspoon at a time and beat well until the frosting loosens to a creamy, spreadable texture. If the butter was very cold, let the frosting sit at room temperature for a few minutes, then beat again until smooth.
Can I bake this cake in a 9x13 pan instead of two round pans?: Yes, you can bake the batter in a greased 9x13 metal pan. Start checking for doneness around 28 minutes, then cool completely in the pan and spread the frosting over the top for an easy sheet cake style dessert.
How far in advance can I make this cake?: You can bake the cake layers one or two days ahead, wrap them tightly in plastic, and keep them at room temperature. Frosted cakes keep well, covered in the refrigerator, for up to three days; let slices sit at room temperature for about thirty minutes before serving.