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Classic Vanilla Confetti Cake

This vanilla cake uses Florida Crystals® Organic Raw Cane Sugar and Florida Crystals® Organic Raw Cane Powdered Sugar to create a super fluffy vanilla cake that is filled with a delicious vanilla buttercream and sustainable sprinkles. The cake is covered in more vanilla frosting and decorated with sprinkles all over which makes it the perfect celebration cake!

Prep Time
10 mins
Cook Time
30 mins

Meet the Chef: Sam Adler

Sam is a trained pastry chef, food blogger and photographer obsessed with creating beautiful food and images to match.

Servings

For the Cake

  • 1 cup Unsalted butter, softened 1 cup Unsalted butter, softened
  • Florida Crystals® Organic Raw Cane Sugar 1 1/2 cups 1 1/2 cups Florida Crystals® Organic Raw Cane Sugar
  • 3 eggs, large 3 eggs, large
  • 2 1/2 cups all purpose flour 2 1/2 cups all purpose flour
  • 1 tsp Baking powder 1 tsp Baking powder
  • 1/2 tsp Baking soda 1/2 tsp Baking soda
  • 1/2 tsp Kosher salt 1/2 tsp Kosher salt
  • 1 cup Vanilla yogurt 1 cup Vanilla yogurt
  • 1/4 cup Milk 1/4 cup Milk
  • 2 tsp Vanilla extract 2 tsp Vanilla extract

For the Frosting

  • 1 cup Unsalted butter, softened 1 cup Unsalted butter, softened
  • Florida Crystals® Organic Powdered Raw Cane Sugar 3 cups 3 cups Florida Crystals® Organic Powdered Raw Cane Sugar
  • 1 tsp Vanilla extract 1 tsp Vanilla extract
  • 2 tsp Milk 2 tsp Milk
  • 1 cup Sustainable dye free sprinkles 1 cup Sustainable dye free sprinkles

Instructions

Step 1

Preheat the oven to 350° F and spray 2 9” baking pans with baking spray or line with parchment paper.

Step 2

In a large mixing bowl, cream the butter and sugar with a hand mixer on medium speed for 1 minute until fluffy and pale yellow in color.

Step 3

Add in the eggs one at a time, stopping the mixer before each addition. You may have to scrape down the sides-stop the mixer. 

Step 4

In a medium size bowl combine the flour, baking powder, baking soda and salt. In a large mixing cup or a small bowl, combine the yogurt, milk, and vanilla extract. 

Step 5

Alternate adding the flour and yogurt mixture to the bowl, starting and ending with the flour. Use 1/3rd of the flour for each addition.

Step 6

Pour the batter evenly into the two baking pans and bake for 30-35 minutes until the edges of the cake are golden brown and break away from the pan- or when the top of the cake feels firm and not jiggly. 

Step 7

Cream the butter and confectioners sugar on medium speed until fluffy in a large bowl with the hand mixer. Add in the vanilla extract and milk and cream again on medium speed for about 1 minute.

Step 8

In a small bowl take out 1/2 cup of frosting and add 1/4 cup of sprinkles to it and mix.

Assemble the Cake

Step 9

When the cakes are cool, level off the tops and fill with the sprinkled frosting. Frost the outside of the cake with the rest of the buttercream and decorate with the rest of the sprinkles.

Additional Tip:

This cake can also be turned into cupcakes. Bake them for 18 mins on 350