Addie's Confetti Cake
Enjoy this homemade confetti cake recipe, from Addie's kitchen to yours.
This confetti cake recipe will take your dessert repertoire from ordinary to extraordinary. Who doesn’t want to make their own (even tastier) version of this classic? Light and fluffy, with all of the bright colors you’re looking for in a confetti cake, this dessert is even better than you remember it. Bake it with these easy instructions, package it up in your prettiest cake carrier, and get ready to receive compliments from your friends and family. They’ll love this homemade confetti cake, and you’ll just have to make sure to save a slice for yourself.
From the Chef: "This cake has become my signature and can be your go-to for any occasion! It's beyond easy to make and can be customized for any occasion--the great thing about a delicious vanilla base is that you can add coloring or additional flavors with ease."
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Everyday Dinner Ideas: 103 Easy Recipes for Chicken, Pasta, and Other Dishes Everyone Will Love.
Preparation Time20 min
Cooking Time40 min
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk, room temperature
- 1/2 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 cup sprinkles, plus extra for decorating
- 2 (16-ounce) containers vanilla frosting
Preheat the oven to 350°F. Coat three 9-inch round cake pans with cooking spray, shortening, or butter and flour them, taking care to shake out excess flour.
Using an electric mixer, cream together the butter and shortening until light and fluffy. Slowly add the sugar 1 cup at a time, making sure to fully incorporate each cup before adding another. Add the eggs one at a time, making sure to fully incorporate each egg before adding another.
In a separate bowl, sift together the flour, baking powder, and salt. Pour the milk, buttermilk, and vanilla into a measuring cup and whisk together with a fork. Add the flour mixture to the butter mixture alternately with the milk mixture, beginning and ending with the flour mixture.
Mix on low speed until well combined, scraping down the sies and bottom of the bowl as necessary. Add the sprinkles and mix to incorporate.
Divide the batter evenly among the cake pans and place them in the oven. Bake for 25 to 30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and let cool slightly in the pans for about 5 minutes, then turn out onto a wire rack and let cool completely.
Spread the cake gently with the frosting and decorate with extra sprinkles.
Frost your cake right on the platter you plan to serve it on; this way, you won't have to worry about moving the cake and ruining your frosting. An offset spatula will make frosting the cake easier, but a knife will work just as well.
Read NextChunky Apple Walnut Cake