Easter Confetti Cake

🥄 Instructions for Easter Confetti Cake

Step 1: Preheat the oven to 350 degrees F.

Step 2: Spray the inside of 3 8-inch round cake pans with nonstick cooking spray and cut a circle of parchment paper to fit at the bottom of the pan. The spray will hold the paper in place, and the paper will prevent the cake from sticking.

Step 3: Place your dry cake mix, dry pudding mix, flour, salt, and sugar in a large mixing bowl (Image 1).

Step 4: Whisk together until well blended (Image 2).

Step 5: In another mixing bowl, add your sour cream, milk, vanilla, oil, and eggs (Image 3).

Step 6: Whisk together until well blended (Image 4).

Step 7: Add the wet mixture to the bowl with the dry mixture (Image 5).

Step 8: Whisk together until the cake batter comes together, and no flour streaks remain (Image 6). Do not overmix.

Step 9: Add your rainbow colored sprinkles to the cake batter (Image 7).

Step 10: Mix well until evenly distributed (Image 8).

Step 11: Divide the cake batter between your prepared cake pans (Image 9).

Step 12: Bake in the oven for 25-30 minutes or until a toothpick can be inserted into the center and come out clean (Image 10).

Step 13: Let the cake rest in the pan for 10 minutes before flipping it onto a wire rack and removing the pan and parchment.

Step 14: Allow to rest until fully cooled. You can place the cakes into the freezer for faster prep if needed.

I recommend freezing the cake layers after they've cooled. Partially or fully frozen layers are much easier to handle. Freeze them while you prep the filling and buttercream, then pull them out when you're ready to assemble.

Prepare the Filling

Step 15: Make your cook and serve pudding according to the package directions. Let cool completely before using.

If desired, you can make the filling lighter in texture and more mousse-like, by folding in an 8-ounce tub of thawed cool whip.

Prepare the Buttercream

Step 16: In a large mixing bowl, cream together 3 sticks of softened butter and 4.5 cups of powdered sugar (Image 11).

Step 17: Add in 1.5 teaspoons of vanilla extract and 3-4 tablespoons of milk. Beat again until incorporated (Image 12).

Assembly

Step 18: Place some or most of the buttercream into a piping bag and snip a large corner off of the end. You won't need a fitted tip for this part.

Step 19: Place a layer of cake onto your cake board or display surface (Image 13).

Step 20: Pipe a round rim around the top of the layer of cake (Image 14). This will work like a dam to prevent the filling from leaking out. Go over the rim twice if needed.

Step 21: Spoon your filling into the center and gently spread it out to the edges (Image 15).

Step 22: Add a layer of cake on top (Image 16). Try to position it evenly centered above the other layer.

Step 23: Repeat the frosting rim and filling as you did before (Image 17).

Step 24: Add the final cake layer on top (Image 18). Center it well.

If it's slippery, you can use plastic straws or wooden dowels in the center of the cake to help give it support. You can also freeze the cake at this point for an hour to make it easier to handle.

Step 25: Add your frosting around the edges and the top of the cake (Image 19).

Step 26: Spread the frosting around until smooth (Image 20). There should be just enough frosting to coat the cake without embellishments.

Step 27: Place the cake into the freezer to chill for an hour.

Step 28: Repeat the buttercream frosting instructions and make a second batch of frosting.

Step 29: Take out about (4) ¼ cup portions of buttercream into separate bowls.

Step 30: Add a little food coloring to each bowl, a different color per bowl. I chose pink, blue, yellow, and purple. Mix well until the color is evenly distributed.

Step 32: Spoon a little bit of differently colored frosting around the sides of the cake. Scatter them around so that they don't look uniform (Image 21).

Step 33: Spread the frosting around the sides using a cake scraper or frosting spreader. As you go around, the colors will fade together and create a fun design.

Step 34: Continue to spread the frosting around until you're happy with the results (Image 22).

Step 35: Place your remaining white frosting into a piping bag with a large fitted tip (I like 1M).

Step 36: Pipe a border or peaks around the top of the cake (Image 23).

Step 37: Line some bunny peeps along the bottom edge of the cake (Image 24). If they won't stick to the frosting, pipe a small dollop of frosting on the back to help them adhere.

Step 38: Decorate the cake with shredded coconut, Easter egg candies, and more peeps if desired.

Step 39: Place your cake into the fridge and allow to chill until ready to serve.

Step 40: Slice into it and enjoy the fun rainbow colors throughout the cake layers.

Happy Easter!