Confetti cake is the bomb. You can use it for any occasion and it’s guaranteed to put a smile on someone’s face. Use any frosting you’d like; it doesn’t hurt to experiment with flavors and colors! - Duff


Makes one 2-layer, 9-inch round cake

  • 1 c. Canola Oil (215 g)

  • 1.5 c. Granulated Sugar (300 g)

  • 3 Medium Eggs (171 g)

  • 2.5 tsp. Vanilla Extract (11 g)

  • 3 c. AP Flour (450 g)

  • 1 tbsp. Baking Powder (12 g)

  • 1 tsp. Baking Soda (6 g)

  • 1 tsp. Kosher Salt (6 g)

  • 1 c. Buttermilk, room temperature (240 g)

  • 1/2 c. Rainbow Sprinkles

Method:

  1. Preheat the oven to 325˚F and butter and flour two 9-inch round cake pans.

  2. Measure out the buttermilk in a liquid measuring cup and set aside.

  3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt, set aside.

  4. In a standing mixer with the paddle attachment, or in a bowl using a spatula and your muscles, mix the sugar and oil until combined thoroughly. 

  5. Add the eggs one by one (make sure each one is fully mixed into the sugar and oil before adding the next).

  6. Scrape the bowl down (get below that paddle attachment on your standing mixers!) and add the vanilla extract.

  7. While slowly mixing the liquids, alternate between adding the flour mixture and room temperature buttermilk, beginning and ending with the flour. Make sure to scrape the bowl after the final addition of flour to make sure everything is incorporated into the batter.

  8. With a spatula, mix in the rainbow sprinkles. Make sure not to over mix the batter at this point as you don’t want too much air incorporated into the batter AND you don’t want the sprinkle colors to bleed too much (unless you want a weird brownish/funfetti cake, but you do you).

  9. Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula or cake scraper (if you wanna be a pro, weigh out the batter and then divide it evenly between the two pans). 

  10. Bake the 9-inch cakes for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. 

  11. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely. (Note: this is a VERY important step, do NOT try to frost your cake if it’s still warm, ‘cause you’re gonna melt the frosting and it’s just gonna be a mess).

  12. Frost with whatever frosting your heart desires and enjoy! (Make sure to send/ tag me in photos of your wonderful creations, y’all!)