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Confetti Cake Stack
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Prep Time:
45 minutes
Total Time:
2 hours
Colorful confetti sprinkles adorn this adorable mini smash cake for a fun and festive treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix (or your favorite flavor)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Assorted Betty Crocker™ candy sprinkles
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease only the bottom of an 8x4-inch loaf pan with shortening or cooking spray, and line each of 12 regular-size muffin cups with paper baking cups.
  • Combine cake mix, water, oil, and eggs in a large bowl. Mix with an electric mixer on low for 30 seconds, then switch to medium speed for 2 minutes until smooth. Pour 1 3/4 cups of batter into a loaf pan and distribute the rest among muffin cups.
  • Bake the loaf cake for 35 to 40 minutes and cupcakes for 18 to 23 minutes until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes, then transfer to a cooling rack and cool completely for about 30 minutes. For easier handling, refrigerate or freeze the loaf cake for 30 to 60 minutes until firm.
  • Trim the rounded top off the loaf cake. Using a 3-inch biscuit cutter, create 2 cake rounds. Place one round on a plate with the cut side up. Spread frosting on the cut side. Place the second round on top, cut side down.
  • Cover the cake with a generous layer of frosting and sprinkle the top with colorful sprinkles. Place a candle in the center of the cake. Use the leftover frosting to frost the cupcakes.

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