Confetti White Wedding Cake with Sprinkles and Buttercream
A festive white layer cake studded with colorful sprinkles throughout, creating a celebration-ready dessert perfect for weddings, birthdays, and special occasions. The tender crumb comes from a unique reverse creaming method that creates an exceptionally moist texture, while the rich buttercream frosting provides the perfect canvas for decoration. What sets this version apart is the addition of white cake mix powder to the frosting for extra stability and the use of clear extracts to maintain the pure white color.
Ingredients
- 2 ¼ cups cake flour
- 1 cup whole milk, at room temperature
- 6 large egg whites, at room temperature
- ½ tsp almond extract
- 2 tsp clear vanilla extract
- 1 ¾ cups granulated sugar
- 4 tsp baking powder
- 1 tsp table salt
- 1 ½ sticks unsalted butter, softened but still cool
- 1 cup sprinkles
- 1 bag powder sugar, two pounds or about eight cups
- ¾ cup unsalted butter, at room temperature
- ¼ cup shortening(optional)
- 2 tsp vanilla extract, use clear if want white frosting
- 3 TBSP white cake powdered cake mix
- ½ cup milk
Instructions
- 1
Heat oven to 350 degrees
- 2
Prepare two 8-inch cake pans
- 3
Pour milk, egg whites, and extracts into medium bowl and mix with fork until blended
- 4
Using a stand mixer with paddle attachment mix cake flour, sugar, baking powder, and salt on slow speed
- 5
Add butter cut into cubes and continue beating on low for about 1-2 minutes
- 6
Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes
- 7
Add remaining 1/2 cup of milk mixture and beat for about 1 minute
- 8
Fold in the sprinkles
- 9
Pour batter evenly between two prepared cake pans
- 10
Bake until toothpick inserted in center comes out clean, 27 to 30 minutes
- 11
Allow cake to cool to room temperature
- 12
Cream unsalted butter, shortening, and vanilla in mixer for 2-4 minutes
- 13
Add in powder sugar one cup at a time
- 14
Add white cake mix
- 15
If mixer struggles, slowly add in milk
- 16
Use more milk for creamy consistency, use less for stiff consistency
Tips
Use clear extracts instead of regular vanilla to maintain the pure white color of the cake and frosting.
The reverse creaming method may seem unusual but creates an incredibly tender, moist crumb texture.
Adjust frosting consistency with milk - add more for spreading, less for piping decorations.
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 5 days
Cake layers can be baked 1 day ahead and wrapped tightly
Serve at room temperature for best texture and flavor
Common Mistakes
Ensure all ingredients are at room temperature to avoid curdling
Do not overmix once flour is added to avoid tough cake
Cool completely before frosting to prevent melting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this cake without sprinkles?
Yes, simply omit the sprinkles for a classic white cake. The texture and flavor will remain the same.
How long will this cake keep?
The cake stays fresh for 2 days at room temperature or up to 5 days refrigerated when properly covered.
Can I freeze this cake?
Yes, unfrosted cake layers freeze well for up to 3 months. Thaw completely before frosting and serving.