Confetti Cake Recipe
This confetti cake recipe is soft, buttery, and sturdy enough for stacking, but still tender when you slice it.
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- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 3/4 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 2 tsp vanilla extract
- 1-2 tsp birthday cake flavoring (I love Amoretti)
- 3/4 cup jimmies-style sprinkles not nonpareils — they bleed
Preheat oven to 350°F (175°C). Grease and line your pans with parchment.
In a bowl, whisk together: flour, baking powder, baking soda and salt
In a large mixing bowl, beat butter and sugar for 3–4 minutes until light and fluffy. Don’t rush this — it builds the cake texture.
Add eggs one at a time, mixing between each.
Mix in: sour cream, milk, vanilla and birthday cake flavoring
Add dry ingredients and mix just until combined. Don’t overmix — a few streaks are okay.
Gently fold in sprinkles last.