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

Vanilla Confetti New Year’s Cake

This vanilla confetti cake is perfect for New Year's celebrations. It features a moist vanilla cake filled with colorful sprinkles and topped with a simple vanilla glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling in pan 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 box Instant vanilla pudding 3.5 oz
  • 0.5 tsp Baking soda
  • 0.5 tsp Kosher salt
  • 0.5 cup Sprinkles confetti quins
For the icing
  • 2 cups Powdered sugar
  • 0.75 tsp Vanilla extract
  • 2-4 tbsp Heavy cream you can use milk too!
  • 0.25 cup Sprinkles

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, sugar, and vanilla extract. Beat on medium-high speed until light and creamy, about 3-5 minutes.
  3. Add the flour, buttermilk, oil, and sour cream. Mix on low speed until just combined. Stir in the instant pudding, eggs, baking soda, and salt. Mix on low until combined. Add the sprinkles and use a spatula to gently mix them in.
  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. Remove from the oven and let the cake cool for 10 minutes in the pan. Place a wire rack over the base of the cake, invert the pan, and flip the cake out. Allow to cool completely.
  5. For the icing, whisk together the powdered sugar, vanilla, and heavy cream in a medium bowl until smooth. Add additional heavy cream, 1 tablespoon at a time, until you reach your desired consistency. The icing should be pourable but not too thin.
  6. Once the cake has completely cooled, pour and spread the icing over the top. Add sprinkles, slice, and serve!

Notes

This cake is best enjoyed at room temperature. Store any leftovers loosely covered at room temperature for up to 3 days.

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