What is a snack cake exactly? Well, it depends on who you ask! Snack cake to me is a cake that can be eaten at any time during the day. It’s a more casual dessert, something you can eat with a cup of coffee or as a mid afternoon snack. Technically this recipe could be a loaf cake or pound cake, but snack cake allows more wiggle room to eat it when you want 🙂 Joking aside, this Confetti Snack Cake is easy to make, and a perfect sweet treat for any time of the day!
Recipe tips:
- Use Room Temperature Ingredients: Make sure all your ingredients, especially butter even though it’s melted, eggs and milk are at room temperature. This ensures even mixing and proper incorporation of ingredients.
- Instant Vanilla Pudding Mix: This mix must be instant! This adds additional vanilla flavor and makes for a super soft cake.
- Incorporate Eggs Gradually: Add eggs one at a time, beating well after each addition. This helps in emulsifying the batter and prevents it from curdling.
- Sift Dry Ingredients: Sift together the flour, baking powder and salt to ensure even distribution and to remove any lumps.
This recipe is a simple, delicious recipe that is dotted with colorful sprinkles. Honestly what could be better? To find other recipes featuring sprinkles, click here! If you end up trying the recipe, please leave a rating and comment below!
Confetti Snack Cake
This Confetti Vanilla Snack Cake is a soft, moist cake bursting with colorful sprinkles and topped with a creamy vanilla buttercream frosting. Made with sour cream for added richness, this festive dessert is perfect for birthdays, celebrations, or anytime you need a little extra cheer. Quick and easy to bake, it’s a guaranteed crowd-pleaser!
Ingredients
For the snack cake:
- ½ cup salted butter melted, room temperature
- ¾ cup granulated sugar
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- ½ cup whole milk room temperature
- ¼ cup sour cream room temperature
- 1 ½ cup all-purpose flour
- 1 3.9 oz box of Instant Vanilla Pudding it must be instant!
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- ¼ cup hot water
- ½ cup rainbow sprinkles
For the icing:
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 4-5 tbsp whole milk or heavy cream
Instructions
For the pound cake:
- Preheat the oven to 400° and grease a 8 ½ x 4 ½ inch loaf pan and line with parchment, leaving the edges of the paper hanging over the edges to make it easy to pull out.
- In a large bowl, whisk together the flour, pudding mix, baking powder, and salt. In a separate bowl, whisk the eggs and sugar together until combined. Add the melted butter, milk, and vanilla extract, and sour cream and mix until smooth.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Stir in the hot water to smooth out the batter. Then add the sprinkles and mix until combined.
- Pour the batter into the prepared loaf pan. Bake for 5 minutes, then without opening the oven drop the temperature to 325℉ and bake for an additional 40-45 minutes, or until a toothpick inserted into the
For the icing:
- In a medium sized bowl whisk together the powdered sugar, vanilla, and 4 tbsp of milk. Add more milk to reach desired consistency.
- Once the cake has completely cooled pour on the icing and top with extra sprinkles. Store at room temperature in a sealed container or covered in Saran Wrap for up to 5 days.
My son loves anything funfetti so I was very excited to make this recipe. It came out so good, the recipe was so easy to follow.