Confetti Cake

Confetti Cake with  St. Barthélemy sheet

Confetti Cake with St. Barthélemy sheet

For a special occasion like a birthday or new job, this cake is basically a confetti party. The recipe was inspired by Smitten Kitchen’s Best Birthday Cake





    •    2 cups & 1 tbs. flour

    •    1 tsp. baking powder

    •    3/4 tsp. baking soda

    •    1 tsp. table salt

    •    1 stick butter

    •    1 cup sugar

    •    2 tsp. vanilla extract

    •    2 eggs at room temperature

    •    1 cup buttermilk

      •    4 tbs. rainbow sprinkles 


Buttercream Frosting:

    •    4 cups powdered sugar

    •    1 tsp. salt

    •    ½ cup butter, softened

    •    3 tsp. vanilla extract

  • (Up to) 1/2 cup heavy cream



    •    Preheat oven to 350

    •    Prepare 2 or 3 4-inch cake pans by spraying with canola oil.  

    •    In a medium bowl, mix flour, baking power, baking soda, and salt.

    •    In a large mixing bowl, beat butter and sugar until fluffy. Then beat in vanilla. 

    •    Beat in egg whites. 

    •    Gently beat in buttermilk until just combined. 

    •    Slowly add flour mixture until completely smooth. 

    •    Gently mix in sprinkles, one tbs. at a time. 

    •    Pour batter into prepared pans and bake for 30 minutes.

    •    While the cake is in the oven, whisk together ingredients for buttercream until fluffy. 

    •    Allow cake to cool for 15 minutes and then remove from pan. 

    •    Once the cakes have cooled, spread buttercream in between each cake layer.

  • Apply #ChefanieSheet & enjoy!


30 minutes active time, 1 hour total time. Serves 6.

Note: This cake batter is enough for 3 4-inch cake pans. 


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