Confetti cake

Confetti cake

Vanilla cake with sprinkles inside and on top! 🍰



  • 2 cups unbleached all-purpose flour
  • 0.5 tsp Kosher salt
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 cup + 2 Tbsp water
  • 0.5 cup vegetable oil
  • 0.75 cup granulated sugar
  • 5 tsp white vinegar
  • 1.5 Tbsp vanilla extract
  • 1 tsp almond extract
  • about 2 Tbsp of rainbow sprinkles


  • 4 tablespoons butter (regular or vegan shortening), at room temp
  • 2.5 cups (283g) confectioners’ sugar, sifted if lumpy
  • 0.25 tsp Kosher salt
  • 1 tsp vanilla extract
  • about 2 Tbsp water
  • about 2 Tbsp of rainbow sprinkles


For cake

  1. Preheat oven to 350°F. Spray an 8” square or 9” round pan with canola oil (or grease).
  2. Whisk together flour, salt, baking soda, and baking powder. Set aside.
  3. Whisk together water, vegetable oil, sugar, vinegar, vanilla, and almond extract.
  4. Combine wet and dry ingredients. Stir to combine. Pour the batter into the prepared pan. Top with sprinkles, then stir in gently with the backside of a spoon or butterknife.
  5. Bake the cake for 30-ish minutes, or a toothpick in the middle comes out clean.
  6. Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.

For frosting

  1. Beat butter, confectioners’ sugar, and salt together until more or less smooth.
  2. Add vanilla and a little water. Stir.
  3. Repeat adding water and stirring until spreadable, about 2 Tbsp.
  4. Frost in the pan.
  5. Top with sprinkles!