4.4 from 54 votes
Confetti Cake with Buttercream Frosting
Confetti Cake with Buttercream Frosting is a vibrant vanilla-based layer cake dotted with rainbow sprinkles baked into the batter. It features a tender crumb made using vegetable shortening, flour, sugar, and egg whites. The cake layers are topped with a rich buttercream frosting made from butter, shortening, powdered sugar, heavy cream, and vanilla. This festive cake balances light texture and sweet frosting for celebrations or dessert occasions.
Prep Time
15 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 35 mins
Servings:
10
Calories:
99396 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Confetti Cake
- 2 cups all-purpose flour
- 1 ⅓ cups sugar
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ cup vegetable shortening
- 1 ¼ cups milk 2% or whole
- 1 tablespoon vanilla extract
- 3 egg white
- ½ cup jimmies or rainbow sprinkles
Buttercream Frosting
- 1 cup butter salted, at room temperature
- ½ cup vegetable shortening solid
- 7 cups powdered sugar
- ¼ to ⅓ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
For the Confetti Cake
- Preheat the oven to 350 degrees F. Coat two 8-inch round cake pans with cooking spray. Line the bottom of the cake pan with parchment paper rounds and coat again.
- In the bol of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add the shortening and mix on medium speed until the mixture is combined. Add the milk and vanilla and mix on medium speed for 2 minutes, scraping the sides as you mix.
- Add the egg whites and continue mixing 1 to 2 more minutes, until very smooth. Stir in the sprinkles.
- Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean and the edges of the cake begin to pull away from the pans.
- Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to continue cooling completely before frosting with the Buttercream Frosting. Decorate with more jimmies or rainbow sprinkles.
Cup of Yum
For the Buttercream Frosting
- In the bowl of a stand mixer with a paddle attachment, beat the butter and shortening together on medium speed until smooth. Turn the blender to low and slowly add the powdered sugar until it's mixed in.
- Slowly add in ¼ cup of the cream and the vanilla. Turn the mixer to medium speed and mix for 1 minute until creamy. Add more cream if you prefer a creamier frosting.
Notes
- You can substitute butter for shortening in the cake, but expect a denser texture and less tenderness.
- If baking at high altitude, increase oven temperature to 375°F, reduce sugar to 1 cup plus 1 tablespoon, and decrease baking powder to 2½ teaspoons for best results.
- Prepare cake pans with cooking spray and parchment paper rounds to prevent sticking and ensure easy removal.
Nutrition Information
Calories
993.96kcal
(50%)
Carbohydrates
139.55g
(47%)
Protein
4.84g
(10%)
Fat
47.9g
(74%)
Saturated Fat
20.42g
(102%)
Cholesterol
60.01mg
(20%)
Sodium
429.65mg
(18%)
Potassium
212.79mg
(5%)
Fiber
0.7g
(3%)
Sugar
117.96g
(236%)
Vitamin A
704.15IU
(14%)
Calcium
99.51mg
(10%)
Iron
1.31mg
(7%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 99396
% Daily Value*
| Calories | 993.96kcal | 50% |
| Carbohydrates | 139.55g | 47% |
| Protein | 4.84g | 10% |
| Fat | 47.9g | 74% |
| Saturated Fat | 20.42g | 102% |
| Cholesterol | 60.01mg | 20% |
| Sodium | 429.65mg | 18% |
| Potassium | 212.79mg | 5% |
| Fiber | 0.7g | 3% |
| Sugar | 117.96g | 236% |
| Vitamin A | 704.15IU | 14% |
| Calcium | 99.51mg | 10% |
| Iron | 1.31mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.