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The Ultimate Classic Birthday Confetti Cake Recipe (Easy & Perfect)

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This Classic Birthday Confetti Cake is a simple vanilla sheet cake turned into a festive party dessert with rainbow sprinkles. It’s quick, easy, and perfect for any celebration, with a tender crumb and a burst of color in every slice.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (80g) rainbow sprinkles (jimmies)
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar
  • 2–3 tablespoons heavy cream
  • 2 teaspoons vanilla extract (for buttercream)
  • Pinch of salt
  • Extra sprinkles for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper circles.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl halfway through.
  4. With the mixer on medium-low, add the eggs one at a time, beating well after each addition. Add the vanilla extract with the last egg.
  5. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions. Start and end with the flour mixture. Mix just until combined after each addition.
  6. Remove the bowl from the mixer and use a rubber spatula to gently fold in the rainbow sprinkles. Fold just until they’re evenly distributed—about 10-15 folds.
  7. Pour the batter into the prepared pans, dividing it as evenly as possible. Smooth the tops with the spatula.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pans halfway through baking for even browning.
  9. Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack. Remove the parchment paper and let them cool completely before frosting.
  10. While the cakes cool, make the frosting. In a clean mixer bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition. Add the vanilla and salt, then increase the speed to medium-high and beat for 3-4 minutes until light and fluffy. Add the heavy cream one tablespoon at a time until you reach your desired consistency.
  11. Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly on top. Place the second layer on top, then apply a thin crumb coat to the entire cake. Refrigerate for 15 minutes to set the crumb coat, then apply the final layer of frosting.
  12. Press extra sprinkles onto the sides and top of the frosting.

Notes

Use jimmies (long rod-shaped sprinkles) instead of nonpareils to prevent color bleeding. Ensure all ingredients are at room temperature for best results. The reverse creaming method (rubbing butter into dry ingredients first) creates a tender crumb. Do not overmix the batter once flour is added.

Nutrition

Keywords: birthday cake, confetti cake, vanilla cake, sprinkle cake, easy cake recipe, party dessert

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