Confetti Drip Cake – A Colorful Bake to Celebrate
There’s something unmistakably festive about confetti inside a cake. It’s like a celebration waiting to happen in every slice.
Combine that with a bright drip on top, and you’ve got a centerpiece that brings smiles before anyone even takes a bite.
This confetti drip cake is perfect for occasions, school parties, or anytime you want to make a regular day feel extra special.
The interior bursts with colorful sprinkles that melt just slightly into the batter during baking, while the outer layer glistens with a candy-like ganache drip.
It’s cheerful, flavorful, and surprisingly simple with the right technique.
Time & Serving Details
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 30 minutes | 35 minutes | 1 hour 5 minutes | Dessert | American-style | 10–12 slices |
Ingredient Breakdown
| Ingredient | For 6 Servings | For 12 Servings | Alternatives |
|---|---|---|---|
| All-purpose flour | 1½ cups | 3 cups | Cake flour (for softer crumb) |
| Sugar | 1 cup | 2 cups | Organic cane sugar |
| Butter (softened) | ½ cup | 1 cup | Coconut oil or margarine |
| Eggs | 2 | 4 | Greek yogurt or flax eggs |
| Milk | ½ cup | 1 cup | Buttermilk or oat milk |
| Vanilla extract | 1 tsp | 2 tsp | Almond extract |
| Baking powder | 1½ tsp | 3 tsp | Self-raising flour (omit baking powder) |
| Rainbow sprinkles (jimmies) | ¼ cup | ½ cup | Confetti quins |
| White chocolate chips (for drip) | ½ cup | 1 cup | Colored candy melts |
| Heavy cream | ¼ cup | ½ cup | Coconut cream |
| Food coloring (optional) | Few drops | Few drops | Natural beet powder or turmeric |
Tools You’ll Need (and What You Can Use Instead)
- Two 6-inch or 8-inch round cake pans (springform pans work too)
- Mixing bowls
- Whisk or electric hand mixer
- Rubber spatula
- Parchment paper or baking spray
- Cooling rack
- Offset spatula (or back of a spoon)
- Microwave-safe bowl for ganache
- Piping bag or small spoon for drip
How to Make a Confetti Drip Cake
Before jumping into the steps, here’s a quick heads-up: bake the cake first and let it cool completely.
That way, the drip and frosting go on smoothly. This recipe is all about timing and layering—don’t rush, and you’ll get a showstopper!
Step 1: Mixing the Cake Batter
Start by creaming softened butter and sugar in a large bowl until it’s light and fluffy. Add eggs one at a time, mixing well between each.
Stir in vanilla. In another bowl, mix flour and baking powder. Add it gradually to the wet mix, alternating with milk.
Finally, fold in the rainbow sprinkles gently to avoid color bleeding.
Step 2: Baking the Layers
Preheat your oven to 350°F (175°C). Grease and line your cake pans. Divide the batter evenly.
Bake for about 30–35 minutes. Check with a toothpick—if it comes out clean, the cake is ready.
Cool in the pans for 10 minutes, then transfer to a rack.
Step 3: Frosting and Assembly
Once the layers are completely cool, apply a thin crumb coat using your favorite frosting—vanilla buttercream works great.
Chill the cake for 15 minutes.
Then apply a second thicker coat and smooth it out using an offset spatula or knife.
Step 4: Making and Applying the Drip
Melt white chocolate chips with heavy cream in the microwave (15-second intervals). Stir until smooth.
Add a few drops of food coloring if you want a vibrant drip.
Let it cool for 5–7 minutes, then use a spoon or piping bag to gently apply it around the edge of the cake so it runs down the sides.
Step 5: Sprinkle and Decorate
Before the drip fully sets, add more sprinkles on top. You can press a few around the bottom edge or arrange them in a pattern on top.
Decoration & Serving Tips
- Use pastel or metallic sprinkles for themed parties.
- Chill the cake for 30 minutes before slicing to get clean cuts.
- Top with edible stars, balloons, or custom messages for kids’ parties.
- Serve slightly chilled or at room temperature.
Ideas to Change It Up
- Lemon Confetti Cake: Add lemon zest and swap some milk with lemon juice.
- Chocolate Ganache Drip: Use milk or dark chocolate for a classic look.
- Mini Confetti Cakes: Bake in cupcake molds and top each with a tiny drip.
- Layered Ombre Look: Tint each cake layer a different pastel color.
How to Store Your Confetti Cake
- Store in an airtight container in the fridge up to 4 days.
- Let it sit at room temperature for 20 minutes before serving.
- Freeze individual slices by wrapping in cling film and foil—lasts 1–2 months.
Extra Baking Tips to Keep in Mind
- Use “jimmies” type sprinkles; avoid nonpareils which bleed color quickly.
- If your drip runs too far, it’s too warm—let it thicken slightly.
- Use a turntable if you have one—it makes frosting much smoother.
Common Mistakes & How to Fix Them
| Mistake | Fix | How to Avoid |
|---|---|---|
| Sprinkles sinking to bottom | Toss in a bit of flour before adding | Fold gently into thickened batter |
| Drip too thick or clumpy | Add 1 tsp warm cream to loosen | Check temperature before applying |
| Colors bleeding inside cake | Use oil-based jimmies only | Avoid overmixing after adding sprinkles |
| Cake too dry | Brush layers with simple syrup | Don’t overbake and measure accurately |
Ready to make your kitchen feel like a party? This confetti drip cake is not just fun to look at—it’s satisfying to bake and even more fun to share.
Try it out and let us know how it turned out for you. Got a twist of your own? Drop it in the comments.
Confetti drip cake ideas are endless—and we’d love to hear yours.
