What’s for Dinner: Yellow Confetti Cake

So the day of Sabih’s graduation party? It also happened to be my cousin Naairah’s birthday! Thursday we head off to Virginia for her graduation ceremony that day followed by her graduation party on Saturday.

For her, I made a confetti cake. I used the same homemade yellow cake base recipe as I did for the basketball cake for Sabih, except I threw in some sprinkles into the batter.

Here’s the end product:

I made a homemade yellow cake as the base [that was absolutely delicious]. Here’s what you need:

  • 2 cups of [all-purpose] flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 stick of [unsalted] butter, softened
  • 1 cup of sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 3/4 cup of [1%] milk
  • [about] 1/4 cup of sprinkles*
*Note: I wasn’t sure how well my decorating sprinkles would work inside the batter for the cake once it baked off — whether they would stay whole and clump, whether the colors would fade, whether it would just ruin the inside of my cake… you get the picture… so I tested out the sprinkles in one cupcake first and it worked wonderfully.

The no oil part in this cake? Love it!

To make the cake:

  1. Preheat your oven to 350 degrees. Spray a [non-stick] 9-inch spring-form pan with non-stick cooking spray for extra precaution.
  2. In a mixing bowl, mix together your flour, baking powder, and salt.
  3. Next, cream your softened butter and sugar together until they are nicely incorporated together. Add in the eggs and vanilla extract and mix until completely combines.
  4. Combine your wet and dry ingredients together into one bowl. Add in the milk. Beat your mixture together until the batter is mixed together and smooth.
  5. Add in the sprinkles. Fold/Mix into the batter.
  6. Transfer into your baking pan. Bake for about 30 minutes, or until a toothpick in the center comes back clean.
Tip: Make sure to let the cake cool completely before you attempt to frost. Makes a world of a difference, I’m telling you.
For the frosting? I used store-bought creamy “classic vanilla” frosting today. From the [Oreo] Buttercream Frosting from this post back in April I learned my lesson the hard way: no more homemade frosting UNTIL I get a stand mixer. Why are they so darn expensive?! Would make my life so much easier!

I used this fun decorating kit I bought a few months [called “Wilton’s Dessert Decorator Pro“] ago to decorate the top of the cake. I think my right hand and arm are still sore from it.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

1 Comment

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.