Confetti Cake with Buttercream Icing Recipe

Confetti Cake


1 cup sugar
1/2 cup butter softened
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1/4 cup sprinkles


Preheat oven to 350 degrees. Spray two 9″ round baking pans with non-stick spray (pam baking works best for us).
Cream together the sugar and butter in mixing bowl.
Beat eggs in a separate bowl just till combined and stir into the creamed mixture and then add in vanilla extract.
In a separate bowl sift together flour and baking powder. Then add to the creamed mixture slowing; mixing well by hand. Stir in milk until batter is no longer lumpy.
Finally fold sprinkles into batter mixture. Then pour batter evenly into prepared pans.
Bake 25 to 30 minutes. Cake is done when toothpick comes out clean.

Buttercream Icing


3 cups confectioners’ sugar
1 cup butter softened
1 teaspoon vanilla extract
2 tablespoons milk


Cream sugar and butter using a mixer on low speed for 1 minute and then medium for 2 additional minutes.
Add vanilla and milk mixing 1-2 minutes as needed to achieve your preferred spreading texture.

Notes ~ If icing is too thin simply add additional confectioner’s sugar 1 tablespoon at a time. If icing is too thick, add milk 1 teaspoon at a time.

About the author
Mrs. Hatland is a 30-something married, mom of 7 and the face behind the popular online publication, Motherhood Defined. Known as the Iowa Mom blogger by her local peers and “The Fairy Blogmother” worldwide. She has professional experience in working closely with clients on brand ambassadorships, client outreach services, content creation and creative social media advertising exposure.

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