Confetti Sheet Cake

This confetti cake is the perfect cake for everyone who is in the mood for colorful baking fun, good humor and a super fluffy cake! The classic from the tray tastes great at a children’s birthday party or carnival. I’ll show you how to bake the simple dough with buttermilk and then decorate it with a sweet buttercream and colorful sprinkles.


Confetti Sheet Cake



Confetti Sheet Cake

Confetti Sheet Cake
Additional Time 45 minutes
Total Time 45 minutes


Ingredients for the dough:

  • 380 g wheat flour
  • 150 g sugar
  • 200 g butter - soft
  • 1 pinch of salt
  • 1 organic lemon - grated
  • 2 tsp baking powder (cream of tartar)
  • 4 eggs
  • 220 ml buttermilk

Ingredients for the frosting:

  • 1 pck. vanilla pudding powder
  • 400 ml milk
  • 250 g butter - soft
  • 50 g powdered sugar


    1. Preheat oven to 180 degrees top and bottom heat and line a baking tray with baking paper.
    2. For the dough, beat the butter in a bowl with the sugar until fluffy. Stir in eggs one at a time. In a second bowl, mix flour with salt, lemon zest and baking powder. Stir into the batter together with the buttermilk.
    3. Pour batter onto baking sheet, spread and bake for about 25 minutes, then let cool completely on a cooling rack.
    4. Prepare the pudding for the buttercream in the milk according to package directions. When the pudding is finished cooking, transfer it to a large bowl to cool more quickly.
    5. Whip the butter and powdered sugar for the custard for several minutes until light. Slowly stir in the cooled pudding, tablespoon by tablespoon, until a creamy custard is formed.
    6. Coat the cake with the custard cream and top it with colorful confetti sprinkles.

Confetti Sheet Cake

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