Confetti Cake

Cake 

• 3 and 1/2 cups flour

• 2 tablespoons cornstarch 

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 3.4 oz vanilla pudding mix 

• 1 and 1/4 cups vegan butter, softened

• 2 cups granulated sugar

• 1/2 cup vegetable oil

• 5 large eggs

• 1 tablespoon pure vanilla extract

• 1 and 1/2 cups vegan yogurt or canned coconut milk mixed with 1 tablespoon lemon juice

• 1 cup rainbow sprinkles (I prefer confetti style)

Frosting 

• 1 and 1/2 cups vegan butter, softened 

• 5 and 1/2 cups-6 cups  confectioners’ sugar

• 1/3 cup canned coconut milk or vegan yogurt

• 1 tablespoon vanilla extract

• 1/8 teaspoon salt

• ½ cup confetti sprinkles plus more for topping 

Cake:

1. In a large bowl, mix the flour, cornstarch, baking powder, baking soda, salt, and pudding mix. In another bowl, whisk the butter together with the sugar until creamy and integrated, about 5 minutes. 

2. Whisk in the oil, eggs, and vanilla. Alternate the flour mixture with the yogurt, starting and ending with the flour mixture. Be sure to integrate the flour/ yogurt before moving on to the next addition. 

3. Pour half of the cake batter into 2-3, it can be 2 lined 9-inch cake pans or one 9x13. Then add in your sprinkles and mix with a toothpick gently so the colors don't run. Then add the rest of the batter and the rest of the sprinkles. Integrate with a toothpick again. 

4. Bake at 350° F for 25-30 minutes or until golden and a toothpick comes out clean. 

5. Cool and then remove from the pans. 

Frosting : 

6. In a large bowl, beat the butter with the confectionery sugar. Add the vanilla and salt. Whisk in the yogurt or milk until the desired consistency is reached, and finally gently fold in the sprinkles. 

7. Frost your cake as desired, then top with more sprinkles and enjoy.