Sprinkle Me Sweet – A Classic Confetti Cake with Silky Vanilla Custard & Buttercream Recipe (2025)

The BeLuxe Bestselling Cake Recipe Series

Fluffly, buttery confetti cake layered with silky vanilla custard and the smoothest vanilla bean buttercream. This is the ultimate celebration cake–fun nostalgic, and made entirely from scratch. Whether you're baking for a birthday or just because, this one's a crowd pleaser every time. Follow along the full tutorial, and when you're ready for the step-by-step breakdown, grab the complete recipe below!

Watch the full tutorial below, then follow along for the step-by-step breakdown!

Ingredients for Confetti Cake Recipe

Dry Batter Ingredients:

• All-purpose flour, 3 cups (360g)

• Granulated sugar, 3 cups (600g)

• Baking powder, 2 1/2 tsp (10g)

• Fine Salt, 1 tsp (6g)

Wet Batter Ingredients:

• Unsalted butter (room temp), 1 cup (2 sticks)

• Egg whites (from a carton or ~7 egg whites) (room temp), 1 cup (240g)

• Buttermilk (room temp), 1 1/2 cups (360g)

• Vegetable Oil, 2 tbsp (28g)

• Vanilla bean paste or extract, 2 tsp (8g)

• Almond extract (optional), 1 1/2 tsp (6g)

• Rainbow jimmies or long-stranded sprinkles, 2/3 cup (115g)

Custard Ingredients:

• Whole milk, 2 cups (480g)

• Granulated sugar, 1/2 cup (100g)

• Cornstarch, 3 tbsp (24g)

• Fine salt, 1/4 tsp (1g)

• Eggs, 2 large

• Vanilla bean paste or extract, 1tsp (4g)

Buttercream Ingredients:

• Unsalted butter (room temp), 2 cups (452g)

• Powdered sugar (sifted), 7 cups (904g)

• Vanilla bean paste or extract, 1 tbsp (12g)

• Fine salt, 1/2 tsp (3g)

• Heavy/whipping cream, 1/4-1/2 cup (60-120g)

• Rainbow jimmies or long-strand sprinkles, 1/2 cup (80g)

  • Save to incorporate last-minute

Step-by-Step Guide to Making Confetti Cake Recipe

1. Preheat & Prep

• Preheat oven to 350°F (177°C)

  • If you are baking at high altitude, increase to 375°F (190°C).

• Set out 1 cup (2 sticks) unsalted butter, 1 cup (240g) egg whites, and 1 1/2 cups (360g) buttermilk to reach room temp.

  • Go ahead and set out your butter for the buttercream as well.

• Grease and line three 6 or 7-inch or two 8 or 9 inch cake pans with parchment paper.

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2. Mix the Batter

• In a medium bowl, whisk together 3 cups (360g) flour, 3 cups (600g) sugar, 2 1/2 tsp (10g) baking powder, and 1 tsp (6g) salt.

  • If you are baking at high altitude, decrease sugar by 2-4 tbsp per cup, decrease the baking powder by 1/4-1/8 tsp per tsp.

• In a stand mixer fitted with the paddle attachment, beat 1 cup (2 sticks) butter on medium speed for 1 minute until smooth.

• Slowly add the dry ingredients and mix on low speed for 30 seconds (it will look sandy).

  
  

• Gradually stream in 1 cup (240g) egg whites, mixing on low speed. Scrape down the bowl.

• Mix in 2 tsp (8g) vanilla bean paste and 1 1/2 tsp (6g) almond extract (if using).

• Alternate adding 1 1/2 cups (360g) buttermilk in three additions. Mix on low speed until combined.

  • Don't overmix during this step! Overmixing could result in a sunken cake.

• Pour in 2 tbsp (28g) vegetable oil and mix on low speed for 10 seconds.

• Fold in 2/3 cup (115g) sprinkles by hand to avoid color bleeding.

  • You may also lightly coat the sprinkles in flour prior to adding to avoid bleeding.

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3. Prep Pans & Bake

• Divide batter evenly between prepared pans.

  • Pans should already have lined parchment paper and sprayed thouroughly.

    
    

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  • To get even layers, weigh the total weight of your batter and divide that by the number of pans you're using. Place an empty mixing bowl on a scale and zero out (tare) the scale so it reads 0g.

  • Pour your batter into the bowl and note the weight. Divide the total batter weight by the number of cake pans you're using–this gives you the exact weight of better per pan for even layers.

  • Tare each cake pan prior to pouring in the calculated amount of batter.

• Bake at 350°F (177°C) for 30-35 minutes.

  • If you are baking at high altitude, bake at 375°F (190°C).

  • Check the cake by turning on the oven light (do not open the oven!) around 28 minutes. If the edges are turning golden brown, it's likely done.

• Let the cakes cool for 10-20 minutes, then pop them out of their pans and wrap them tightly with seran wrap.

  • Place in fridge or freezer until ready to frost.

  • If you are freezing the cake layers, add 2 additional seran wrap layers to minimize air exposure.

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4. Cook the Vanilla Custard

• In a mixing bowl, whisk together 3 tbsp (24g) cornstarch, 1/4 tsp (1g) salt, and 2 eggs.

  • Whisk until frothy, about 3-4 minutes. This will take some arm strength.

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• In a saucepan on medium heat, whisk together 1/2 cup (100g) sugar and 2 cups (480g) whole milk.

  • Just before the mixture reaches boiling point, remove from the stove.

• Slowly whisk in the hot milk mixture until smooth.

  • Do this slowly and watch closely to ensure the eggs don't scramble.

• Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until thickened (about 3-4 minutes).

  • Ensure you are scraping the whisk across the bottom of the saucepan so the bottom layer doesn't burn.

  • Your window for removing the custard when it's ready is only about 5-10 seconds, so watch this closely and remove it immediately when it's thickened!

• Remove from heat and whisk in 1 tsp (4g) vanilla bean paste.

  
  

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• Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until completely cooled.

5. Whip the Buttercream

• Beat 2 cups (452g) soft butter on medium speed for 2-3 minutes until light and fluffy.

• Gradually add 7 cups (904g) powdered sugar, mixing on low speed and covering with a towel or seran wrap to avoid a sugar cloud.

• Mix in 1 tbsp (12g) vanilla bean paste and 1/2 tsp (3g) salt.

• Pour in 1/4-1/2 cup (60-120g) heavy cream and beat on medium-high speed for 1-2 minutes until smooth and fluffy.

  • Always start on low speed when mixing dry/wet ingredients in the electric mixer.

• Fold in 1/2 cup (80g) sprinkles by hand to avoid bleeding.

6. Crumb Coat & Chill

• Level cake layers if needed.

• Place one cake layer on a stand, pipe a buttercream dam around the edge, and dfill with 1/3 cup (80g) vanilla custard.

• Repeat with remaining layers, pressing down on the layers slightly each time.

• Apply a thin crumb coat of buttercream, smoothing it out.

• Chill for 20-30 minutes before final frosting.

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7. Frost & Decorate

• Frost cake with a final smooth layer of buttercream.

• Press extra sprinkles onto the sides or top for decoration.

• Pipe additional buttercream details if desired.

8. Slice & Enjoy!

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