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Homemade Birthday Confetti Cake – Easy Buttercream Recipe

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This homemade birthday confetti cake with buttercream frosting is tender, buttery, and covered in a silky frosting that makes you close your eyes on the first bite. It comes together in one bowl, no mixer required for the cake itself, and is perfect for any celebration.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ¾ cups (350g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ½ cup (120ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (80g) rainbow sprinkles (jimmies)
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tablespoons (45-60ml) heavy cream, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • Extra sprinkles for decorating

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on the long sides. Lightly grease the parchment and the exposed sides of the pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, 1 ¾ cups granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt until evenly distributed.
  3. In a separate bowl or large liquid measuring cup, whisk together ½ cup melted butter (slightly cooled), ½ cup vegetable oil, 1 cup buttermilk (room temperature), 3 large eggs (room temperature), and 2 teaspoons vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a whisk or rubber spatula until just combined. Do not overmix—a few small lumps are fine.
  5. Gently fold in ½ cup rainbow jimmies using a rubber spatula. Fold just 3-4 times until the sprinkles are evenly distributed.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be lightly golden.
  7. Let the cake cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to lift the cake out of the pan and transfer it to the wire rack to cool completely (at least 1 hour).
  8. While the cake cools, make the frosting. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat 1 cup softened butter on medium speed for 2-3 minutes until pale, fluffy, and smooth. Scrape down the sides.
  9. With the mixer on low speed, gradually add the sifted powdered sugar, about 1 cup at a time. After each addition, increase the speed to medium and beat until combined.
  10. Add 2 teaspoons vanilla extract, ¼ teaspoon salt, and 3 tablespoons heavy cream. Beat on medium-high speed for 3-4 minutes until light, fluffy, and spreadable. If too thick, add the remaining tablespoon of heavy cream. If too thin, add more powdered sugar.
  11. Make sure the cake is completely cool. Place it on a serving platter or cutting board. Using an offset spatula, spread a generous layer of buttercream over the top of the cake.
  12. While the frosting is still soft, sprinkle the top with extra rainbow jimmies. Press them in gently so they stick.
  13. For the cleanest slices, refrigerate the frosted cake for 20-30 minutes before slicing. Use a sharp knife and wipe it clean between cuts. Serve at room temperature.

Notes

Room temperature ingredients matter for best texture. Use jimmies (long sprinkles) not nonpareils to prevent color bleeding. Cake can be made a day ahead; wrap tightly and frost the next day. Buttercream can be made ahead and stored in the fridge; bring to room temperature and re-whip before using.

Nutrition

Keywords: birthday cake, confetti cake, buttercream, sheet cake, homemade cake, easy cake, one bowl cake

Find it online: https://prismtaste.com/homemade-birthday-confetti-cake-easy-buttercream-recipe/