Martha Stewart Confetti Cake

This Martha Stewart Confetti Cake is a soft and fluffy recipe, which includes colorful sprinkles and rich Cooked Milk Frosting. It’s a classic, foolproof recipe, ready in about 50 minutes.

Martha Stewart Confetti Cake Ingredients

Cake:

• 2 sticks unsalted butter, room temperature, cut into tablespoons, plus more for pan
• 3 cups unbleached all-purpose flour, plus more for pan
• 1 1/4 cups whole milk
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 3/4 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1/3 cup packed Sprinkles, plus more for garnish

Cooked Milk Frosting:

• 1/4 cup unbleached all-purpose flour
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• 2 sticks unsalted butter, room temperature
• 1 cup sugar

How To Make Martha Stewart Confetti Cake

1. Preheat oven and prep cake pan: Preheat oven to 350°F. Butter a 9-by-13-inch cake pan, line with parchment (leaving a 2-inch overhang), butter the parchment, and dust with flour.
2. Mix wet ingredients: In a medium bowl, whisk together milk, eggs, and vanilla extract.
3. Blend dry ingredients and add butter: In a stand mixer, beat flour, sugar, baking powder, and salt on low until combined. Gradually add butter and continue beating until the mixture is crumbly, about 3 minutes.
4. Add milk mixture in stages: Slowly add half of the milk mixture and beat on medium until fluffy, about 1 minute. Add the remaining half, scrape down the bowl, and beat until just combined.
5. Fold in sprinkles: Remove bowl from mixer and fold in 1/3 cup sprinkles by hand with a spatula.
6. Bake the cake: Pour batter into prepared pan, tap to release air bubbles, and bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Cool and frost the cake: Cool completely in the pan on a wire rack. Remove using the parchment, place on a cake plate, and frost with Cooked Milk Frosting. Garnish with extra sprinkles.
8. Make the frosting: Whisk flour and milk in a saucepan until smooth. Cook over medium-high, whisking constantly, until thick like pudding, about 3-4 minutes. Stir in vanilla and salt, press plastic wrap against the surface, and cool completely. In a mixer, beat butter and sugar until fluffy. Add cooled milk mixture and beat until it resembles whipped cream.

Recipe Tips

• Can I use different types of sprinkles? Use jimmies (long, soft sprinkles) for best results; nonpareils can bleed color into the batter.
• Why is my cake dry? Make sure not to overbake and measure flour using the spoon-and-level method.
• How to get smooth frosting: Ensure the milk mixture is completely cool before mixing into the butter and sugar.
• Can I make it ahead of time? Yes, the cake can be baked a day ahead and stored unfrosted. Frost just before serving.
• Can I use a different pan size? You can use two 9-inch round pans; adjust baking time as needed.

What To Serve With Confetti Cake

This colorful cake is perfect for birthdays or celebrations. Try serving it with:

• Vanilla ice cream
• Fresh berries
• A glass of cold milk
• Hot coffee or tea
• Whipped cream

How To Store Confetti Cake

Refrigerate: Store frosted cake in an airtight container in the fridge for up to 4 days.

Freeze: Wrap unfrosted cake layers tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge.

Confetti Cake Nutrition Facts

• Calories: 450 per slice
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 52g
• Sugar: 32g
• Protein: 5g
• Fiber: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this confetti cake gluten-free?
Use a 1:1 gluten-free all-purpose flour blend; results may vary slightly in texture.

How do I prevent sprinkles from sinking?
Toss sprinkles in a bit of flour before folding into the batter.

Can I double the recipe for a larger crowd?
Yes, double the ingredients and use a larger sheet pan or two 9×13 pans.

What makes cooked milk frosting different?
It has a light, whipped texture and less sweetness compared to buttercream.

Why is my frosting curdled-looking?
Ensure all ingredients are at room temperature and mix long enough for a smooth consistency.

Try More Recipes:

• Martha Stewart Condensed Milk Pound Cake
• Martha Stewart Coffee Crunch Cake
• Martha Stewart Coffee Crumb Cake