Easter Confetti Cake

5 from 2 votes

For a festive Easter cake this year, try your hand at this Easter Confetti Cake. Made with doctored box cake mix and a homemade buttercream frosting, this cake is easy to make and delicious to eat.

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 965kcal

Author: Nicole Durham

Cost: Recipe $16.91 / Serving $1.06

Equipment

Ingredients

Confetti Cake

1 box (15.25 ounces) white cake mix ($1.00)
1 box (3.4 ounces) instant vanilla pudding mix ($0.98)
1 cup all-purpose flour ($0.13)
¾ teaspoon salt ($0.01)
1 cup granulated sugar ($0.36)
1 cup sour cream ($1.00)
1 cup milk ($0.20)
1 tablespoon vanilla extract ($0.09)
½ cup vegetable oil ($0.35)
4 large egg whites ($0.30)
2 large egg yolks ($0.15)
½ cup rainbow jimmie sprinkles ($1.28)

Vanilla Filling

1 box (3 ounces) cook and serve vanilla pudding mix ($1.32)
2 cups milk ($0.40)

Vanilla Buttercream Frosting

3 cups unsalted butter, room temperature ($5.94)
9 cups powdered sugar ($3.24)
3 teaspoons vanilla extract ($0.09)
6-8 tablespoons milk ($0.07)

Optional Decorations

gel food coloring
Peeps
toasted shredded coconut
Easter egg candies
sprinkles

Instructions

Bake cake layers. Preheat the oven to 350°F. Spray three 8 inch round cake pans with nonstick spray and line each with parchment circles.
Mix dry ingredients. Whisk together the cake mix, instant pudding mix, flour, salt, and granulated sugar in a large bowl.
Mix wet ingredients. In a separate bowl, whisk together the sour cream, milk, vanilla extract, vegetable oil, egg whites, and egg yolks.
Combine batter. Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix. Fold in the rainbow sprinkles.
Bake. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Cool. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks, remove parchment, and cool completely. Freeze layers until firm for easier assembly.
Prepare filling. Cook the vanilla pudding according to package directions. Cool completely, then refrigerate until thick. For a lighter texture, fold in 8 ounces thawed whipped topping if desired.
Make buttercream. Beat the butter and powdered sugar until smooth. Add the vanilla extract and milk and beat until light and fluffy. Reserve about half for assembly and coloring.
Assemble cake. Place one cake layer on a cake board or stand. Pipe a thick ring of buttercream around the edge to create a dam, spoon pudding into the center, and spread gently.
Stack. Add the second cake layer and repeat the frosting ring and filling. Top with the final cake layer and center. Insert dowels if needed for stability.
Crumb coat. Frost the cake with a thin, even layer of buttercream and freeze for 1 hour to set.
Decorate. Tint portions of the remaining buttercream with gel food coloring, dab around the cake sides, and smooth with a scraper for a watercolor effect.
Finish. Pipe borders or swirls on top and decorate with Peeps, coconut, egg candies, or sprinkles as desired. Chill until ready to serve.

Notes

Chilling Tips. If frosting softens or slides, chill the cake or frosting briefly before continuing.
Decorating Tips. Simple tools like a butter knife or ruler work well for smoothing. Decorations can hide imperfections.
Make Ahead. Cake layers can be baked and frozen up to 2 weeks. Buttercream keeps 1 month refrigerated or 3 months frozen; thaw and remix before using.
Storage. Store the finished cake covered in the refrigerator for up to 5 days. Limit room temperature time to 1 to 2 hours.

Nutrition