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!
Servings: 8 slices
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.