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Home » Recipes » Cakes » Naked Confetti Cake

Published on September 21, 2016 | Updated on October 26, 2020 by The BakerMama

Naked Confetti Cake

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This Naked Confetti Cake is a celebration in itself! Buttery moist vanilla cake bursting with rainbow sprinkles is layered with a creamy vanilla buttercream frosting and topped with even more sprinkles. Party!!

Naked Confetti Cake

I love baking and of course eating cake, but I’m no professional when it comes to decorating one. That’s what I love so much about the whole naked cake trend. It’s amazing how gorgeous a cake can still be by just showcasing it as is. No fuss with frosting the whole cake to make it look fabulous.

Naked Confetti Cake

This confetti cake is the perfect cake to leave “naked” because the rainbow sprinkles are baked in decorations. By trimming the outside edges of the cake, the eyes get an exciting glimpse into all the sprinkles inside. And who doesn’t love sprinkles?!

Naked Confetti Cake

We don’t have any birthdays to celebrate in our family for a few more months, but I just felt the need to have a great vanilla flavored confetti cake up my sleeve for when the next celebration rolls around. It’s been so fun and pretty funny because as I’ve been testing the recipe for this cake, the boys are convinced that we’re celebrating someone’s birthday and they’ve gotten a kick out of taking turns singing to each other as we try the cake. We might have even lit and blown out a few candles along the way. ;))

Naked Confetti Cake

You just can’t go wrong baking this cake for any celebration. It screams fun and yum! Each bite is full of sweet, buttery, vanilla deliciousness…

Naked Confetti Cake

Skip the mix and let me show you how easy it is to bake a great confetti cake from scratch that you can be so proud of.

It all starts with a buttery vanilla cake batter that’s loaded with rainbow sprinkles…

Naked Confetti Cake

Naked Confetti Cake

The batter is baked to moist fluffy cake perfection while the sprinkles stay bright and beautiful…

Naked Confetti Cake

I decided to trim around the edges of each cake layer to expose the sprinkles and I love how fun and festive it turned out.

Naked Confetti Cake

The layering and frosting literally takes less than 5 minutes…

Naked Confetti Cake

Ta-da! A homemade confetti cake that will bring a smile to everyone’s face!

There’s just something so fun about a cake filled and topped with sprinkles. Serving it up to your loved ones will be something special!

Naked Confetti Cake

Naked Confetti Cake

We’ve all given this cake two thumbs up and the boys have even asked if I can make one for their next “real” birthday. Best compliment ever!

I hope you have a reason to celebrate soon so you can bake and enjoy it ASAP! Trust me, it’s so easy, so fun and most importantly, so delicious!!

Happy celebrating!

xoxo,

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Naked Confetti Cake

★★★★★ 5 from 1 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 15
  • Category: Dessert
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Description

This naked confetti cake is a celebration in itself! Buttery moist vanilla cake bursting with rainbow sprinkles is layered with a creamy vanilla buttercream frosting and topped with even more sprinkles. Party!!


Ingredients

Cake:

  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 tablespoon pure vanilla
  • 1 and 1/2 cups whole milk or buttermilk
  • 1 cup rainbow sprinkles

Frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla
  • 4 cups powdered sugar
  • 1–2 tablespoons milk
  • 1/3 cup rainbow sprinkles, for garnishing the top of the cake

Instructions

  1. Preheat oven to 350°F. Line the bottom of three 8-inch round cake pans with a piece of parchment paper cut to fit. Lightly grease and flour both cake pans and set aside.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until very white and fluffy, about 4 minutes. Beat in the eggs, one at a time, making sure each one is well incorporated before adding another. Mix in the vanilla.
  4. With the mixer on low speed, alternate adding the flour mixture and the milk, ending with the flour mixture, until batter is smooth. Fold in 1 cup rainbow sprinkles with a spatula.
  5. Divide batter evenly among prepared cake pans. Bake cakes for 25-30 minutes or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool in pans for 15 minutes before running a sharp knife around the edges turning out onto wire racks to cool completely.
  6. To make the frosting, beat the butter and cream cheese together in the bowl of an electric mixer fitted with the whisk attachment. Add the salt and vanilla. Beat in the powdered sugar, 1 cup at a time, until well combined. Add 1 tablespoon milk and beat on medium-high speed until frosting is fluffy and of spreading consistency. Add additional milk if the frosting is too thick or additional powdered sugar if the frosting is too thin to spread.
  7. Once cakes are cooled, use a sharp knife to trim around the edges so the inside of the cake is slightly exposed.
  8. Spread a small amount of frosting on the bottom of a cake stand or cake plate. Place one cake layer, top side down, on the cake stand. Spread a third of the frosting over the first cake layer, spreading it all the way to the edges. Repeat with remaining cakes and frosting. Cover the top layer of frosting with 1/3 cup rainbow sprinkles, gently pressing them into the frosting.
  9. Serve, eat and enjoy!

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

 

Naked Confetti Cake

 

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Comments · 30

  1. Monica says

    September 21, 2016 at 7:57 am

    Simply perfect!

    Reply
  2. Yvonne Blackmon says

    October 22, 2017 at 10:05 pm

    Made this cake. My crew found it to be a bit dry. Will add another egg next time.

    Reply
  3. Amy says

    November 9, 2017 at 10:54 am

    Do you think it would be good to substitute buttermilk with the regular milk?

    Thanks!

    Reply
    • Maegan says

      November 10, 2017 at 12:39 pm

      Hi Amy! Absolutely, I’m a big fan of buttermilk in cakes. Great substitute! Enjoy!

      Reply
  4. Rachel says

    January 16, 2018 at 8:32 pm

    Can this cake be refrigerated or frozen after it’s frosted or should it only be made fresh?

    Reply
    • Maegan says

      January 16, 2018 at 10:30 pm

      Hi Rachel! Yes, you can refrigerate or freeze it. Just place it in the refrigerator or freezer unwrapped until firm or frozen, at least 4 hours. And then remove it and wrap it tightly in plastic wrap before returning it to the refrigerator or freezer. Hope this helps. Enjoy!

      Reply
  5. Whitney says

    February 16, 2018 at 9:26 am

    Would you substitute Cake Flour for the AP flour? Thanks!

    Reply
    • Maegan says

      February 17, 2018 at 6:07 pm

      Hi Whitney! I haven’t tested the recipe with cake flour, but I recommend: to substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Hope this helps. Enjoy!

      Reply
      • Katie says

        March 23, 2018 at 8:38 am

        Is that the same as doing 1c AP and 2T cornstarch? (I’ve never used cake flour but heard adding cornstarch can be a substitute). Thanks

      • Maegan says

        March 24, 2018 at 10:11 am

        Hi Katie! This recipe does not call for cake flour. If you want to substitute cake flour: To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. Make your own – one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch.

  6. JJ says

    April 30, 2018 at 5:03 pm

    We r trying this cake for a wedding. How long do u think we can have this cake sit out before drying out? With the sides cut off. Concerned if I do it the night before (it’s a 2 o’clock wedding) it will be to dry. Thoughts? Could I add pudding in the mix somehow to help with that?

    Reply
    • Maegan says

      May 1, 2018 at 2:57 pm

      Hi JJ! What a great cake for a wedding! I just might have to crash this wedding ;);) So there are a few things you can do to ensure the cake stays moist if assembled and decorated the day before. I wouldn’t recommend adding pudding mix to this recipe because it might make the cake too moist to hold up when layered and when trimming the sides off. First of all, be sure not to overbake the cake which is usually the reason most cakes are too dry. I would also recommend baking the cake 2 days before, wrapping each layer tightly in plastic wrap and refrigerating overnight. This will help trap in moisture. Then after you’ve trimmed around the edges before you frost the cake, I would recommend brushing the cake layers with a simple sugar syrup. Just boil together equal parts granulated sugar and water until the sugar dissolves, then let it cool to room temperature before brushing it onto the top of and around the edges of each cake layer with a pastry brush. Hope this helps. Enjoy!

      Reply
  7. Sara says

    June 26, 2018 at 3:50 pm

    Could you bake in a sheet pan and then use a round cookie cutter to cut the tiers?

    Reply
    • Maegan says

      June 26, 2018 at 10:00 pm

      Absolutely! Such a great idea! I’m sure they would turn out so cute. Just be sure to check the cake as it bakes as not to overbake it. Enjoy!

      Reply
      • Sara says

        June 28, 2018 at 9:32 am

        I’m going to attempt this for my daughter’s smash cake. We’ll see how it goes! 🙂

      • Sara says

        June 28, 2018 at 2:19 pm

        One other question: do you spread the frosting on with a knife or do you pipe it on? Thanks!

      • Maegan says

        June 28, 2018 at 4:09 pm

        I spread it on!

  8. Diana Bright says

    September 26, 2018 at 10:34 am

    Do you have any idea how long to bake this if it is made as a 9 x 13 cake? I have to
    transport and am worried about a layer cake sliding.
    Thanks

    Reply
    • Maegan says

      September 26, 2018 at 1:48 pm

      Hi Diana! It will probably just need to bake an extra 5 minutes. Just check it a few times toward the end of the baking time until a toothpick inserted in the center comes out clean. Enjoy!

      Reply
  9. Ashley says

    November 3, 2018 at 9:01 pm

    I am a very experienced baker and bake a ton. I even have a private baking business. I tried this recipe, did not overwork the batter, and uses all correct ingredients, and the cake was dense and dry. It also was very hard to get out of the pan and crumbled on the edges, even though I heavily greased the pans. Very disappointed 🙁

    Reply
    • Maegan says

      November 10, 2018 at 11:34 am

      Hi Ashley! Oh no, I’m sorry to hear this. How long did you bake the cake? Sounds like it might have been over-baked.

      Reply
  10. Sofia says

    June 30, 2019 at 2:42 pm

    I made it today and it was absolutely perfect! Moist and fluffy. The only problem I encountered was with the confetti. The sprinkles I found in the supermarkets of my hometown Barcelona in Catalonia were all too yellow or too pastel toned and I finally bought little pearls, but I ended up with just some faint green spots on my layers. I think the pearls are too small and there were also many white ones that simply disappeared in the batter. Anyway, just mentioning it in case it helps someone. The cake was fabulous! THANKS!

    Reply
  11. Suzanne says

    July 4, 2019 at 1:56 pm

    This recipe calls for kosher salt. Will regular salt work? Kosher salt is coarser and therefore if I substitute a finer grain salt should I reduce the quantity?

    Reply
    • Maegan says

      July 11, 2019 at 12:15 am

      Hi Suzanne! You can substitute the 1/2 teaspoon of kosher salt with 1/4 teaspoon table salt in this recipe. Hope this helps. Enjoy!

      Reply
  12. Gira says

    June 22, 2020 at 9:48 pm

    I only have 9 in rounds, do you recommend I just do 2 layers or would 3 9 in rounds still be ok? TIA

    Reply
    • The BakerMama says

      June 26, 2020 at 5:26 pm

      Hi Gira! It will still bake great if you use 3 9inch rounds. Each layer will just be a little shorter. Or you could use 2 9inch rounds and cut each round in half for a 4 layer cake. Hope this helps. Enjoy!

      Reply
  13. Michelle M says

    July 11, 2020 at 6:16 pm

    I only have 1 round cake on, would I still cook each one for 25 minutes?

    Reply
    • The BakerMama says

      July 21, 2020 at 5:04 pm

      Hi Michelle! Yes, each 8-inch round cake pan should bake for around 25 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

      Reply
  14. Ximena Guerrero says

    March 9, 2021 at 6:18 pm

    Thank you for sharing! Made it yesterday and it came out perfect.

    ★★★★★

    Reply

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