Big Batch Confetti Cake with Buttercream Frosting

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 

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.