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Close-up of a slice cut from a Vanilla Confetti New Year’s Cake, topped with white glaze and colorful sprinkles.

Vanilla Confetti New Year’s Cake

This vanilla confetti cake is a festive and delicious dessert perfect for New Year's celebrations. It features a moist vanilla cake studded with colorful sprinkles and topped with a simple vanilla buttercream frosting.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 12 tbsp Salted butter room temperature
  • 1.75 cups Granulated sugar
  • 1 tbsp Vanilla extract
  • 0.5 cup Vegetable oil
  • 4 Eggs room temperature
  • 0.5 cup Full fat sour cream
  • 1.25 cups Buttermilk room temperature
  • 3 cups All-purpose flour
  • 1 3.5 oz box Instant vanilla pudding mix
  • 0.5 tsp Baking soda
  • 0.5 tsp Kosher salt
  • 0.5 cup Sprinkles confetti quins recommended
For the icing
  • 2 cups Powdered sugar
  • 0.75 tsp Vanilla extract
  • 2-4 tbsp Heavy cream or milk
  • 0.25 cup Sprinkles for topping

Equipment

  • Bundt pan
  • stand mixer
  • Wire rack
  • Medium bowl

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In the bowl of a stand mixer, combine the butter, granulated sugar, and vanilla extract. Beat on medium-high speed until light and creamy, about 3-5 minutes.
  3. Add the all-purpose flour, buttermilk, vegetable oil, and sour cream. Mix on low speed until just combined. Stir in the instant pudding mix, eggs, baking soda, and kosher salt. Mix on low speed until combined. Gently fold in the sprinkles with a spatula.
  4. Pour the batter into the prepared bundt pan. Bake for 50 minutes to 1 hour, or until golden brown and a toothpick inserted into the center comes out clean.
  5. Remove the cake from the oven and let it cool in the pan for 10 minutes. Place a wire rack over the top of the cake, invert the pan, and flip the cake out onto the rack. Allow the cake to cool completely.
  6. For the icing, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of heavy cream in a medium bowl until smooth. Add more heavy cream, 1 tablespoon at a time, until the icing reaches your desired pouring consistency.
  7. Once the cake has completely cooled, pour and spread the icing over the top. Decorate with additional sprinkles. Slice and serve.

Notes

This cake is perfect for any celebration. For a gluten-free version, use a gluten-free all-purpose flour blend and ensure your pudding mix and sprinkles are also gluten-free.

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