When it comes to sprinkles, my cake-decorating cabinet runneth over. I’m always picking up a bottle here and there—at grocery stores, home goods supplies, specialty shops, you name it. I’m drawn to them because I love party cakes, and, if you ask me, nothing says “party” like rainbow sprinkles.
This confetti cake is sprinkled inside and out. A generous 1/3 cup of rainbow sprinkles goes straight into the batter, and then after baking and frosting, it gets a coating of sprinkles on the outside. I love slicing this cake. With all the random sprinkles throughout, you get a unique piece each time! (Please note that you’ll have a little leftover batter after portioning out the 3 1/2 cups needed for the cake roll, so I used the extra to make 6 standard size cupcakes. You can frost and sprinkle them too, if you like. They’ll look pretty served on the side!)
First thing, as usual, heat up your oven to 375°F (350°F for dark or nonstick pan). Line bottom of 15x10x1-inch pan with parchment paper and spray with baking spray with flour. Line six cavities of a muffin pan with paper liners. In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored.