Triple Layered Confetti Cake Recipe

The ultimate Triple Layered Confetti Cake is made with fluffy cake flour, real butter, pure vanilla extract, whole milk, and of course, a generous amount of colorful rainbow sprinkles. This recipe creates a perfectly moist, tender, and buttery cake, making it a stunning centerpiece for any celebration. It’s perfect for a birthday party or a festive summer gathering, serving 12-16 people.

Triple Layered Confetti Cake Ingredients

For the Confetti Cake:

• 3 cups cake flour, spooned and leveled
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tbsp pure vanilla extract
• 1 1/4 cups whole milk, at room temperature
• 3/4 cup rainbow sprinkles (jimmies)

For the Vanilla Buttercream:

• 1 1/2 cups unsalted butter, softened
• 4-5 cups powdered sugar, sifted
• 1/4 cup heavy cream or whole milk
• 2 tsp pure vanilla extract
• 1/8 tsp salt
• Extra rainbow sprinkles, for decoration

How To Make Triple Layered Confetti Cake

1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. For extra security, line the bottoms with parchment paper.
2. Combine dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In the large bowl of a stand mixer fitted with a paddle attachment, beat the room temperature butter and granulated sugar on medium-high speed until light, pale, and fluffy, about 4-5 minutes.
4. Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
5. Alternate wet and dry ingredients: Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix only until just combined—do not overmix.
6. Fold in the sprinkles: Gently fold the 3/4 cup of rainbow sprinkles into the batter using a rubber spatula.
7. Bake the cakes: Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool the layers: Let the cake layers cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
9. Make the buttercream: In a large bowl, beat the softened butter until creamy. With the mixer on low, gradually add 4 cups of powdered sugar, the heavy cream, vanilla, and salt. Once combined, increase the speed to medium-high and beat for 3-5 minutes until very smooth and fluffy. Add more powdered sugar if needed to reach your desired consistency.
10. Assemble and frost the cake: Place one cake layer on a stand or serving plate. Spread about 1 cup of buttercream evenly over the top. Repeat with the second layer. Place the final layer on top. Apply a thin “crumb coat” of frosting over the entire cake and chill for 20-30 minutes. A crumb coat is a thin layer of frosting that traps loose crumbs.
11. Decorate the cake: Frost the chilled cake with the remaining buttercream. Decorate the sides and top with the extra rainbow sprinkles.

Recipe Tips

• Use Room Temperature Ingredients: Using room temperature butter, eggs, and milk is crucial. They combine more easily and create a uniform batter, which results in a lighter, fluffier cake texture.
• Choose the Right Sprinkles: For confetti cake, it’s best to use rainbow “jimmies” (the long, thin sprinkles). The tiny, round nonpareils tend to dissolve and bleed their color into the batter when mixed, creating a muddy look.
• Don’t Overmix the Batter: Once you start adding the flour, mix only until it’s just combined. Overmixing develops the gluten in the flour, which can lead to a dense, tough, or dry cake.
• Apply a Crumb Coat: Don’t skip the crumb coat! This thin layer of frosting traps all the loose crumbs, ensuring your final layer of frosting is perfectly smooth and clean.

What To Serve With Triple Layered Confetti Cake

This festive cake is a celebration in itself and pairs perfectly with classic party accompaniments. Serve a generous slice with a scoop of creamy vanilla bean or strawberry ice cream. For beverages, a tall glass of cold milk is a timeless choice for all ages. For an adult gathering, a glass of sparkling Prosecco or a cup of freshly brewed coffee complements the sweet vanilla flavor beautifully.

How To Store Triple Layered Confetti Cake Leftovers

Refrigerate: Store the frosted cake in an airtight cake carrier or cover it with a large bowl in the refrigerator for up to 5 days. For the best flavor and texture, let the cake sit at room temperature for about 20-30 minutes before serving. Freeze: You can freeze individual slices for a future treat. Wrap each slice tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw slices in the refrigerator or at room temperature.

Triple Layered Confetti Cake Nutrition Facts

• Serving Size: 1 slice (1/16th of cake)
• Calories: 510 kcal Total Fat: 26g
• Saturated Fat: 16g
• Cholesterol: 115mg
• Sodium: 250mg
• Total Carbohydrate: 65g
• Dietary Fiber: 1g
• Sugars: 48g
• Protein: 5g

Frequently Asked Questions

• Can I make this cake in two 9-inch pans? Yes, you can. Divide the batter between two prepared 9-inch pans. You will need to increase the baking time to approximately 35-40 minutes. Use a skewer to check for doneness.
• Can I prepare this cake in advance? Absolutely. You can bake the cake layers a day or two ahead of time. Once they have cooled completely, wrap each layer tightly in plastic wrap and store them at room temperature. You can also make the buttercream ahead and store it in an airtight container in the refrigerator for up to a week; just let it come to room temperature and re-whip it before frosting.
• Why did my sprinkles bleed color into the batter? This often happens when using nonpareils (the tiny round balls) instead of jimmies (the longer, rod-shaped sprinkles). Jimmies have a waxy coating that helps them hold their shape and color much better during mixing and baking.

Try More Recipes:

• Triple Mint Choc Chip Ice Cream Recipe
• Tropical Lime Parfaits Recipe
• Ugly Sweater Cake Recipe