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Confetti Cake Stack

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Confetti Cake Stack
  • Prep 45 min
  • Total 2 hr 0 min
  • Servings 20
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Confetti sprinkles make this mini smash cake sweet and simple
Updated Sep 26, 2013

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  • 3
    Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  • 4
    Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
  • 5
    Frost side and top of cake with frosting. Arrange sprinkles over top of cake. Place candle in top center of cake. Use remaining frosting to frost cupcakes.

Tips from the Betty Crocker Kitchens

  • tip 1
    *For all chocolate and devil's food cake mixes, use only 1 cup water.
  • tip 2
    For a healthier first birthday cake, add bananas to the mix! Make cake as directed in recipe above--except use 1 box Betty Crocker™ Super Moist™ yellow cake mix, 1 cup mashed very ripe bananas (2 medium), 1/2 cup vegetable oil, 1/4 cup water and 3 eggs.

Nutrition

Nutrition Facts are not available for this recipe
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