The Ultimate Big Batch Confetti Cake (Easy & Crowd-Pleasing!)
Imagine a cake that instantly says “celebration”—a massive, beautiful sheet cake with a light, buttery crumb, dotted with a joyful explosion of rainbow sprinkles, and slathered in the most perfect, creamy vanilla buttercream. Now, imagine that this spectacular, crowd-pleasing cake is shockingly easy to make. That, my friends, is the absolute genius of this Big Batch Confetti Sheet Cake. It is, without a doubt, the only recipe you’ll ever need for your biggest parties.
Here’s the thing about baking for a crowd: it can be incredibly stressful. Graduations, big birthday parties, family reunions—you want to serve something that tastes homemade and special, but the thought of baking multiple cakes from scratch is daunting. This recipe is my ultimate party lifesaver. It’s a brilliant “doctored cake mix” recipe that uses a few simple tricks to transform boxed mixes into a cake so light, moist, and delicious, everyone will think you’re a master baker.
I promise you, there is no greater feeling than confidently serving up dozens of perfect slices of cake with minimal effort. The instant pudding mix is the secret weapon, guaranteeing an unbelievably moist and tender crumb that stands up beautifully to the rich, homemade vanilla buttercream. It’s pure, celebratory bliss in every single bite.
Get ready to become the hero of every party with a cake that’s as easy to make as it is to love.
Why This Confetti Cake is the Ultimate Party Starter!
You are going to be completely amazed by how a few simple tricks can create such a spectacular cake. This recipe is a true game-changer for anyone who entertains. Here’s why:
- Feeds a Crowd with Ease: This recipe is specifically designed to be baked in a large “big batch” pan, yielding 40-60 servings from a single cake. It’s the definition of a party-perfect recipe!
- “Doctored Cake Mix” Perfection: We use smart additions like instant pudding, whole milk, and melted butter to elevate simple white cake mixes into something extraordinarily moist, buttery, and flavorful.
- Incredibly Light and Fluffy Texture: The combination of pudding mix and whole milk creates a wonderfully soft, tender crumb that is never dry.
- Homemade Buttercream Bliss: The simple, from-scratch vanilla buttercream is the perfect sweet, creamy, and utterly delicious topping that tastes a million times better than anything from a can.
- A Festive, Joyful Centerpiece: The funfetti-style sprinkles in the cake and on top make this a beautiful, cheerful cake that’s perfect for any and every celebration.
Recipe Snapshot
| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 40-60 servings |
| Calories | ~390 kcal per serving |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Easy / Baking |
Your Shopping List for This Party-Sized Cake
This recipe uses a handful of smart shortcuts and classic buttercream ingredients. Here’s what you’ll need:
→ For the Confetti Cake
- 3 boxes white cake mix → The recipe was tested with Betty Crocker White Cake mix.
- 3 boxes vanilla instant pudding mix → The secret to an ultra-moist cake!
- 3 cups whole milk → Adds richness and flavor.
- 1 ½ tsp vanilla paste or vanilla extract
- 12 large eggs
- 1 cup unsalted butter, melted → For a rich, buttery flavor you can’t get from oil.
- 1 cup sprinkles → Rainbow jimmies (the long ones) work best.
→ For the Vanilla Buttercream Frosting
- 3 cups unsalted butter → Softened to room temperature for a creamy, lump-free frosting.
- 3 lbs (about 11 cups) powdered sugar
- 9 tbsp whole milk → Plus more if needed.
- 3 tbsp vanilla paste or vanilla extract
- 1.5 tsp salt → Crucial for balancing the sweetness.
- ¼ cup sprinkles → For the final festive decoration.
Let’s Get Baking! Your Step-by-Step Guide
This impressive cake comes together with just a few simple mixing and baking steps. Let’s make a celebration!
Part 1: The Confetti Cake Batter
- Prep and Whisk Dry Ingredients: Preheat your oven to 350°F. Prepare a Big Batch Pan (or a large half-sheet pan) with baking spray. In an extra-large bowl, whisk together the three boxes of cake mix and the three boxes of instant pudding mix.
- Combine Wet Ingredients: Melt the butter and let it cool slightly for 5-10 minutes. In a separate medium bowl, lightly whisk the eggs. Add the cooled melted butter, eggs, milk, and vanilla to the dry ingredients.
- Mix and Fold: Whisk everything together for 1-2 minutes, until just combined. The batter will be quite thick. Gently fold in the 1 cup of sprinkles with a spatula.
- Bake: Pour the batter into your prepared pan and use the spatula to spread it into an even layer. Gently tap the pan on a towel-lined counter a few times to release any large air bubbles. Bake for 33-37 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Part 2: The Perfect Buttercream Frosting
- Cream the Butter: While the cake cools, make the frosting. In an extra-large bowl, beat the softened butter on low speed until creamy.
- Mix the Frosting: Add the powdered sugar in three batches, alternating with 3 tablespoons of milk between each batch, mixing on low until incorporated.
- Finish and Whip: Add the vanilla and salt, and mix until fully combined. Once everything is mixed, you can increase the speed and whip for a minute to make it extra fluffy. Add another splash of milk to thin it out if needed.
- Frost and Decorate: Once the cake is completely cool, spread the frosting evenly over the top. Scatter the remaining ¼ cup of sprinkles over the frosting. Slice and serve!
WiseRecipes’ Top Tips for a Perfect Party Cake
These simple secrets will ensure your doctored-up cake mix tastes completely homemade and delicious.
- Don’t Skip the Pudding Mix! This is the most important tip. The instant pudding mix is the magic ingredient that adds incredible moisture and a more tender, dense crumb to the cake, making it taste much more like a from-scratch bakery cake.
- Use Whole Milk and Real Butter. The recipe on the cake mix box might call for water and oil, but we’re upgrading! Using whole milk instead of water and melted butter instead of oil adds a significant amount of richness and flavor that takes this cake to the next level.
- Let the Cake Cool Completely. This is non-negotiable. If you try to frost a cake that is even slightly warm, your beautiful buttercream will melt into a greasy, transparent mess. Be patient!
- Salt Your Buttercream. With 3 pounds of powdered sugar, that 1.5 teaspoons of salt might seem small, but it is absolutely crucial. Salt cuts through the sweetness and brings out the buttery, vanilla flavor of the frosting. Don’t skip it!
- Use a Spatula for Sprinkles. When adding the sprinkles to the batter, fold them in gently with a spatula at the very end. Over-mixing with a whisk can cause the colors of the sprinkles to bleed and streak through your white cake batter.
Keep It Fresh! Storing and Make-Ahead
This cake is a fantastic make-ahead option for any big event.
- Make-Ahead: You can bake the cake a day in advance. Let it cool completely, then cover it tightly with plastic wrap and keep it at room temperature. The buttercream can also be made a day or two ahead and stored in an airtight container in the fridge. Just let it come to room temperature and give it a quick whip to make it fluffy again before frosting the cake.
- Storage: The frosted cake can be stored, covered, at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Big Batch Confetti Cake with Buttercream Frosting
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Prepare a Big Batch Pan or large sheet pan with baking spray.
- In an extra-large bowl, whisk together the cake mixes and instant pudding mixes.
- Melt the butter and let it cool slightly. In a separate bowl, lightly whisk the eggs. Add the cooled butter, eggs, milk, and vanilla to the dry ingredients and whisk until just combined (1-2 minutes). The batter will be thick.
- Gently fold in 1 cup of sprinkles with a spatula. Pour the batter into the prepared pan and spread evenly. Tap the pan on the counter a few times to release air bubbles.
- Bake for 33-37 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire cooling rack.
- While the cake is cooling, prepare the frosting. In an extra-large bowl, beat the softened butter until creamy. Mix in the powdered sugar in three batches, alternating with 3 tablespoons of milk between each batch.
- Add the vanilla and salt, mixing until fully combined. Adjust consistency with more milk (to thin) or powdered sugar (to thicken) as needed.
- Spread the frosting over the completely cooled cake and top with the remaining ¼ cup of sprinkles.
Notes
FAQs: Your Big Batch Cake Questions, Answered!
What is a “Big Batch Pan”?
It’s a large, single pan designed for sheet cakes, often around 12×18 inches or similar. If you don’t have one, you can use a standard half-sheet baking pan (13×18 inches), but be aware that the cake will be slightly thinner, and you should start checking for doneness a few minutes earlier.
Can I use a different flavor of cake mix or pudding?
Absolutely! This is a fantastic base for experimentation. A yellow cake mix with vanilla pudding is a classic. For a fun twist, you could try a strawberry cake mix with cheesecake-flavored pudding, or a lemon cake mix with lemon pudding!
Can I make this into cupcakes?
Yes, this recipe works great for cupcakes. It will make a very large number of them (likely 60-72 standard cupcakes). Just fill your cupcake liners about 2/3 full and bake for 18-22 minutes, or until a toothpick comes out clean.
My buttercream is too sweet. How can I fix it?
The key is the salt! Make sure you’ve added the full amount. If it’s still too sweet for your liking, you can add another pinch of salt or a tiny splash of lemon juice (which you won’t taste) to help cut the sweetness.
Final Thoughts: The Easiest Celebration Cake
There is nothing more joyful than sharing a delicious, happy-looking cake with the people you love. This Big Batch Confetti Cake is a celebration in a pan—it’s fun, festive, and designed to be shared. I hope this easy and impressive recipe becomes your go-to for all of life’s biggest and best moments. Happy celebrating!
