Recipe courtesy of Cooking Channel

Confetti Celebration Cake

  • Level: Intermediate
  • Total: 2 hr 30 min (includes cooling and freezing times)
  • Active: 40 min
  • Yield: about 12 servings
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1 stick (4 ounces) unsalted butter, at room temperature, plus more for the pans

3 cups all-purpose flour, plus more for the pans and sprinkles 

1 1/2 teaspoons baking powder 

1 1/2 teaspoons kosher salt 

2 cups granulated sugar 

2/3 cup vegetable oil 

5 large eggs, at room temperature 

1 tablespoon pure vanilla extract 

1 cup milk 

1/4 cup rainbow sprinkles, plus more for decorating 


4 sticks (1 pound) unsalted butter, at room temperature

1/4 teaspoon kosher salt 

4 cups confectioners' sugar (about 1 pound)

1 tablespoon pure vanilla extract 

4 to 5 tablespoons milk 

Gel food coloring, for the frosting


Special equipment:
three 8-inch cake pans; a piping bag fitted with a star tip; a cake board
  1. For the cake: Preheat the oven to 350 degrees F. Butter and flour the bottoms and sides of three 8-inch cake pans.
  2. Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  3. Beat the butter, granulated sugar and oil in a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 5 minutes. Lower the speed to medium low and add the eggs 1 at a time, then beat in the vanilla until combined.
  4. Alternate adding the flour mixture and milk into the batter, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, until just smooth. Toss the sprinkles with a teaspoon of flour and fold in by hand 3 or 4 times until just blended to prevent the colors from bleeding. Divide the batter evenly among the prepared pans.
  5. Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 30 to 35 minutes (check the cakes at 20 minutes and if they seem to be browning unevenly, rotate the pans). Let the cakes cool in the pans about 10 minutes, then turn out onto cooling racks to cool completely.
  6. For the frosting: While the cakes cool, beat the butter and salt in a stand mixer fitted with the paddle attachment on medium speed until smooth. Gradually beat in the confectioners' sugar about a cup at a time. Once it's all been added, increase the speed to medium high and beat until white and fluffy, about 5 minutes. Beat in the vanilla until blended. Add the milk 1 tablespoon at a time (the frosting should be fluffy and satiny); check at 4 tablespoons. Color to your liking. Fill a piping bag fitted with a star tip with 1 1/2 cups of the frosting; set aside.
  7. Assembly: Secure 1 cake layer right-side up on a cake board with a dab of frosting and spread with 3/4 cup of frosting. Top with the second cake layer bottom-side up and repeat. Top with the third layer bottom-side up and frost the top and sides of the cake with a thin layer of frosting to seal the crumbs. Freeze for 15 minutes.
  8. Frost the top and sides with the remaining frosting with an offset spatula to create a smooth cover. Pipe the top with the reserved frosting and decorate with sprinkles.