Confetti Birthday Cake

Confetti Birthday Cake

0 Reviews
From:, February 2018

This simple two-layer cake has colored sprinkles baked right in for a fun surprise in every bite, just like a Funfetti cake. It's perfect for birthdays or any occasion that calls for a celebration. Look for naturally colored sprinkles in the baking aisle of your local natural-foods store or find them online.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • Cake
  • 1 cup granulated sugar
  • ⅓ cup canola oil
  • 4 tablespoons unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 2 cups whole-wheat pastry flour or all-purpose flour
  • 1 cup cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • Zest and juice of 1 lemon
  • 2 teaspoons vanilla extract
  • ⅓ cup naturally dyed rainbow sprinkles
  • Frosting & Decoration
  • 12 ounces reduced-fat cream cheese, at room temperature
  • ½ cup confectioners' sugar
  • ¼ cup reduced-fat plain Greek yogurt
  • ½ teaspoon vanilla extract
  • 1 tablespoon naturally dyed rainbow sprinkles


  • Prep

  • Ready In

  1. To prepare cake: Preheat oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper; coat the bottom and sides of each pan with cooking spray.
  2. Beat granulated sugar, oil and butter in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, until just incorporated.
  3. Whisk whole-wheat (or all-purpose) flour, cake flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon zest, lemon juice and 2 teaspoons vanilla in a measuring cup. With the mixer on low speed, add the dry ingredients to the mixing bowl alternately with the buttermilk mixture, beating just until incorporated after each addition and scraping down the sides as necessary. Fold in ⅓ cup sprinkles with a rubber spatula. Divide the batter between the prepared pans, spreading evenly.
  4. Bake until a toothpick inserted in the center of each cake comes out clean, 25 to 30 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out the cakes onto the rack and let cool completely, 30 minutes to 1 hour.
  5. To prepare frosting: Beat cream cheese, confectioners' sugar, yogurt and vanilla in a medium bowl with an electric mixer until smooth.
  6. To decorate: Transfer one layer to a cake platter. Spread ½ cup of the frosting evenly over the top. Place the remaining layer on top of the frosting and spread the remaining frosting over the top and sides of the cake. Decorate with sprinkles.
  • To make ahead: Refrigerate cake for up to 1 day.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 312 calories; 14 g fat(5 g sat); 2 g fiber; 41 g carbohydrates; 6 g protein; 36 mcg folate; 67 mg cholesterol; 21 g sugars; 19 g added sugars; 283 IU vitamin A; 2 mg vitamin C; 88 mg calcium; 1 mg iron; 283 mg sodium; 109 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1½ other carbohydrate, 1 starch ½ medium-fat protein

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