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Naturals® Big Batch™ Pan

Naturals® Big Batch™ Pan

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Big Batch Confetti Cake with Buttercream Frosting

PREP: 30 MINUTES

COOK: 35 MINUTES

SERVINGS: 40 - 60 SERVINGS

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Celebrate all of your biggest milestones and accomplishments with this Big Batch Confetti Sheet Cake with a homemade vanilla buttercream frosting! This light and buttery cake is so good, it is hard to believe it is made from three doctored-up cake mixes. The simple homemade vanilla frosting is the perfect level of sweetness and will have your guests believing that you are a master baker! Easy and quick recipe to make and serves a large crowd. This cake is perfect for graduation parties, family reunions, big birthday parties and more!

Ingredients

Confetti Cake: 

  • 3 boxes white cake mix (mix only*) 
  • 3 boxes vanilla instant pudding 
  • 3 cups whole milk 
  • 1½ tsp vanilla paste (or vanilla extract) 
  • 12 large eggs 
  • 1 cup melted unsalted butter 
  • 1 cup sprinkles 

Buttercream Frosting: 

  • 3 cups unsalted butter softened to room temperature 
  • 3 lbs or 11 cups powdered sugar 
  • 9 Tbsp whole milk 
  • 3 Tbsp vanilla paste (or vanilla extract) 
  • 1.5 tsp salt
  • ¼ cup sprinkles for decoration 

Directions

Preheat the oven to 350˚F. Prepare Big Batch Pan with baking spray and use a pastry brush to evenly coat the pan. 

In an extra-large bowl, whisk together box cake mixes and instant pudding mix and set aside. Add butter to a medium sized microwave safe bowl and microwave in 15 second bursts until fully melted. Set the butter aside to cool slightly (5-10 minutes). Crack eggs in a separate medium sized bowl and whisk slightly to break up the yokes. Add butter, eggs, milk, and vanilla to the dry ingredients and whisk until just combined (1-2 minutes). Batter will be thick. Fold in sprinkles gently with a spatula until evenly distributed. Pour batter into prepared pan using a spatula to spread the batter evenly. Tap pan on kitchen towel-lined surface 5 to 6 times. 

Bake 33-37 minutes or until top is golden, and a wooden pick inserted in center comes out clean. Place the pan on a wire cooling rack and let cool completely.  

White cake is cooling, prep buttercream frosting. In an extra-large bowl, beat softened butter at low speed until creamy. Mix in powdered sugar in three batches alternating with 3 tablespoons of milk between each batch. Add in vanilla and salt mixing until fully combined.  Add additional milk to thin or additional powdered sugar to thicken the frosting until a spreadable consistency is achieved.  

When ready to serve, spread the frosting over the cooled cake and top with additional sprinkles.  

*Note: We used Betty Crocker White Cake mix for this recipe.  

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Product Used In This Recipe

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Naturals® Big Batch™ Pan

Naturals® Big Batch™ Pan

SEE PRODUCT