Description
The Confetti Graduation Cake is a festive, colorful vanilla cake loaded with rainbow sprinkles and layered with creamy buttercream frosting. Perfect for celebrating graduates of all ages, this cake brings fun, flavor, and party vibes to any graduation table. Customize with school colors and a graduation topper to make it truly special. Keywords: confetti cake, graduation celebration cake, funfetti cake, party cake, colorful dessert
Ingredients
Units
Scale
- For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/2 cup rainbow sprinkles (jimmies, not nonpareils)
- For the frosting:
- 1 cup unsalted butter, room temperature
- 3 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
- Toppings and decoration:
- More rainbow sprinkles
- Graduation cake topper
- Optional: edible glitter, piping gel, or fondant graduation caps
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating well. Mix in vanilla.
- Alternate adding dry ingredients and buttermilk to the wet ingredients, beginning and ending with dry. Mix until just combined.
- Gently fold in sprinkles.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting: Beat butter until creamy. Gradually add powdered sugar, vanilla, salt, and enough cream for spreadable consistency.
- Frost the cake layers, then decorate with sprinkles and a graduation topper.
Notes
- Use gel food coloring to match school colors in the frosting or cake batter.
- Make ahead and freeze unfrosted cake layers for up to 2 weeks.
- Substitute buttermilk with 1 cup milk + 1 tablespoon vinegar or lemon juice.
Nutrition
- Calories: ~420
- Sugar: ~38g
- Sodium: ~200mg
- Fat: ~20g
- Saturated Fat: ~12g
- Unsaturated Fat: ~6g
- Trans Fat: 0g
- Carbohydrates: ~55g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~95mg
