Confetti Cake with Buttercream Frosting

This homemade version of confetti cake has one of the tenderest crumbs ever, but the buttercream frosting with colorful sprinkles takes it over the top.

Course Dessert
Cuisine American
Keyword Confetti Cake, Funfetti Cake
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings 10
Calories 993.96 kcal


Confetti Cake

  • 2 cups all-purpose flour
  • 1 1/3 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup vegetable shortening*
  • 1 1/4 cups 2% or whole milk
  • 1 tablespoon vanilla extract
  • 3 egg whites
  • 1/2 cup jimmies or rainbow sprinkles

Buttercream Frosting

  • 1 cup 2 sticks salted butter, at room temperature
  • 1/2 cup solid vegetable shortening
  • 7 cups powdered sugar
  • 1/4 to 1/3 cup heavy cream
  • 1 teaspoon vanilla extract


For the Confetti Cake

  1. 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.
  2. 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.
  3. Add the egg whites and continue mixing 1 to 2 more minutes, until very smooth. Stir in the sprinkles.
  4. 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.
  5. 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.

For the Buttercream Frosting

  1. 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.
  2. Slowly add in 1/4 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.

Recipe Notes

Nutrition Facts
Confetti Cake with Buttercream Frosting
Amount Per Serving
Calories 993.96 Calories from Fat 431
% Daily Value*
Fat 47.9g74%
Saturated Fat 20.42g128%
Cholesterol 60.01mg20%
Sodium 429.65mg19%
Potassium 212.79mg6%
Carbohydrates 139.55g47%
Fiber 0.7g3%
Sugar 117.96g131%
Protein 4.84g10%
Vitamin A 704.15IU14%
Calcium 99.51mg10%
Iron 1.31mg7%
* Percent Daily Values are based on a 2000 calorie diet.