Brighten any occasion with this delightful Confetti Vanilla Cake! This classic vanilla cake recipe gets a fun upgrade with colorful sprinkles, making it perfect for celebrations or a cheerful treat. You’ll find it surprisingly easy to make, even if you’re new to baking.
Key Ingredients & Substitutions:
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: You can use superfine sugar for a finer crumb.
- Unsalted Butter: Margarine can be used as a substitute, but butter offers a richer flavor.
- Whole Milk: Any plant-based milk (like almond or soy milk) works well.
- Vanilla Extract: Pure vanilla extract provides the best flavor.
- Sprinkles: Use jimmie-style or rainbow sprinkles that hold their color well when baked.
Ingredients:
For the Confetti Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- ½ cup rainbow sprinkles (jimmie style)
For the Vanilla Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1-2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Extra sprinkles for decoration (optional)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 (without frosting)
- Tools Needed: 8-inch round cake pan, mixing bowls, electric mixer, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line the bottom with parchment paper. This prevents your vanilla cake from sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside. This ensures all dry ingredients are evenly distributed for your vanilla cake recipe.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy. This step creates air pockets, making your cake tender.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract until just combined. Don’t overmix at this stage.
5. Alternate Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter. Overmixing can lead to a tough vanilla cake.
6. Fold in the Sprinkles
Gently fold in the rainbow sprinkles with a spatula. Ensure they are evenly distributed throughout the vanilla cake batter.
7. Bake the Confetti Vanilla Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool the Cake
Let the confetti vanilla cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling completely is crucial before frosting.
9. Make the Vanilla Buttercream Frosting
While the cake cools, beat the softened unsalted butter in a large bowl until creamy. Gradually add the sifted powdered sugar, alternating with milk and vanilla extract, until smooth and fluffy. Add a pinch of salt to balance the sweetness.
10. Frost and Decorate
Once the vanilla cake is completely cool, spread the vanilla buttercream frosting generously over the top and sides. Decorate with extra sprinkles if you wish.
Variation Ideas:
- Cupcakes: Bake the batter in cupcake liners for 18-22 minutes.
- Lemon Zest: Add 1 tablespoon of fresh lemon zest to the batter for a bright citrus note.
- Almond Extract: Replace half of the vanilla extract with almond extract for a different flavor profile.
Storage Instructions:
Store your Confetti Vanilla Cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate or if your frosting contains fresh dairy, you might prefer to refrigerate it, bringing it to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ):
Q: Can I use different types of sprinkles for this vanilla cake recipe?
A: Yes, but “jimmie” style or rainbow sprinkles tend to hold their color better when baked. Avoid nonpareils as they can bleed color.
Q: Why did my vanilla cake sink in the middle?
A: This can happen if the oven door was opened too early, if the cake was underbaked, or if there was too much leavening.
Q: Can I make this confetti vanilla cake ahead of time?
A: You can bake the cake layers a day in advance, wrap them tightly, and store at room temperature. Frost the cake on the day of serving.
Q: My buttercream frosting is too thin/thick. What should I do?
A: If it’s too thin, add more powdered sugar. If it’s too thick, add milk a teaspoon at a time until you reach the desired consistency.
Q: What makes this a good vanilla cake recipe for beginners?
A: It uses common ingredients, has clear steps, and the “creaming method” is forgiving for those new to baking.
Q: Can I freeze leftover slices of this vanilla cake?
A: Yes, individual slices can be wrapped tightly in plastic wrap and then foil, and frozen for up to 1 month. Thaw at room temperature.