What makes a cake a confetti cake?

A confetti cake is essentially a vanilla cake with rainbow sprinkles mixed into the batter. When baked, the sprinkles melt slightly, creating colorful bursts that resemble confetti throughout the crumb. It's also known as a funfetti cake.

Can I use any sprinkles in a confetti naked cake?

Not all sprinkles bake well. For the best results, use jimmies long, soft sprinkles that hold their shape and color during baking. Avoid nonpareils , as they tend to bleed and melt into the batter.

How do I keep my frosting from melting?

To prevent your buttercream from melting, make sure the cake is completely cool before frosting. Also, chill your frosting slightly before applying, especially in warm kitchens. After assembly, refrigerate for at least 30 minutes to set the frosting.

Can this cake be made ahead of time?

Yes! You can bake the layers up to 2 days in advance and store them wrapped in the fridge. The assembled cake can also be refrigerated a day ahead just allow it to come to room temperature before serving.

What’s the difference between confetti cake and funfetti?

There’s no technical difference funfetti is just a branded name for confetti cake. Both refer to vanilla cakes with rainbow sprinkles baked inside.

How many people does a confetti naked cake serve?

A standard 8-inch, three-layer confetti naked cake serves about 12–14 people , depending on slice size.

Confetti Naked Cake The Ultimate Funfetti Dessert You’ll Love

Description

Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting. Pictured cake is 9 inches; for thicker cakes, use 8-inch pans. Review the recipe notes and bring all ingredients to room temperature before you begin.

Ingredients

Scale

Confetti naked cake:

3 and 3/4 cups (443g) cake flour (spooned & leveled)

1 teaspoon baking powder

1 teaspoon baking soda
1 teaspoon salt
1 and 1/4 cups (282g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1/3 cup (80ml) vegetable oil
4 large eggs, at room temperature*
2 large egg whites, at room temperature*
3 teaspoons (15ml) pure vanilla extract
1 and 1/2 cups (360ml) buttermilk, at room temperature*

3/4 cup (135g) rainbow sprinkles*

Vanilla Buttercream

1 and 1/2 cups (340g) unsalted butter, softened to room temperature
5 and 1/2 cups (650g) confectioners’ sugar
1/3 cup (80ml) heavy cream, at room temperature
3 teaspoons (15ml) pure vanilla extract (or use clear imitation vanilla extract for stark white frosting)
1/8 teaspoon salt
optional: additional sprinkles for garnish

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Instructions

Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan.
Bake for around 25–26 minutes or until the cakes are baked through. (8-inch cakes may take about 27–28 minutes.) Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.
Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.
Assemble cake + apply crumb coat: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.
Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.
Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.
Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.

Notes

Make Ahead & Freezing Instructions:

The cake layers can be baked, cooled, and covered tightly at room temperature overnight.
Likewise, the frosting can be prepared and then covered and refrigerated overnight. When ready
to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give
it one more mix with the mixer on medium speed for about 1 minute before frosting cake. (Add
a splash of cream to thin out frosting if needed.) See step 10 if you want to store the
frosted/decorated cake before serving it. Frosted cake or unfrosted cake layers can be frozen for
up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before
decorating/serving.

Prep Time: 45
Cook Time: 25
Category: Dessert
Method: N/A
Cuisine: American