Confetti cake recipe

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serves: 8 - 10
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 30 min

Nutrition per portion

Calories 492 kCal 25%
Fat 24.9g 36%
  -  Saturates 15.0g 75%
Carbohydrates 63.5g 25%
  -  of which Sugars 45.6g 51%
Protein 4.9g 10%
Salt 0.78g 13%
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  • We all love a bit of cake. Chocolate fudge cake, carrot cake, lemon drizzle cake. Even coffee and walnut cake. We’ll take them all. But what has to be the best cake of them all? It has to be birthday cake. And no birthday cake is better than confetti cake. And we’ve got a delicious recipe for confetti cake that is so good you’ll want to make it on a normal Sunday. It’s sweet and sugary, but not too heavy and dense. The light sponge is moreish and yummy and don’t get us started on the frosting. If frosting is what dreams are made of, the frosting on this confetti cake has to be what heaven is made of. And to top it all off the sprinkles in the confetti cake just makes it all the more fun.  This spotty cake is made by adding a handful of brightly coloured sprinkles to a light moist sponge cake. The kids will just love this simple cake recipe that only takes 45 mins. It’s a cheap cake to make too, so if you’re on budget for birthdays this year, this would make the perfect birthday cake alternative. Decorate with pink icing and colourful sprinkles too, you could even use jellied sweets and chocolates.


    • For the sponge:
    • 225g softened butter or margarine
    • 225g caster sugar
    • 4 eggs
    • 225g self-raising flour
    • 1tsp vanilla extract
    • 2tbsp sweet confetti or large sprinkles
    • For the buttercream frosting:
    • 50g softened butter
    • 200g icing sugar
    • 2tbsp milk
    • Sprinkles for decoration


    • Preheat oven to 350°F/180°C/Fan 160°C/gas Mark 4. Grease 2 x 20cm sandwich tins and line with baking parchment.

    • In a large mixing bowl cream together the butter and sugar

    • Add on egg and mix. Add one quarter of the flour and mix. Repeat until all the eggs and flour has been used.

    • Fold through the confetti or sprinkles and divide the mix between the 2 cake tins.

    • Bake for 25 to 30 mins, or until a cocktail stick inserted into the centre of the cakes come out clean.

    • Allow to cool for 10 mins before transferring to a wire rack to cool fully. Once cool prepare the buttercream frosting by beating the butter until smooth.

    • Add the icing sugar a bit at a time, using the milk to loosen the mixture. Beat for at least 5 mins.

    • Place one sponge onto your serving plate and spread over half of the buttercream. Place the second cake on top and spread the remaining buttercream over the top. Use sprinkles or sweet confetti to decorate.

    Top tip for making Confetti cake

    This cake is fun for a kids birthday cake. It looks perfectly normal until you cut into it and see the spotty inside.

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