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White Chocolate Confetti Cake

An elegant cake, with a touch of white chocolate flavor. Adapted from Wilton.com


  • 2 1/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 4 ounces high quality white chocolate squares coarsely chopped
  • 1 teaspoon vanilla
  • 3/4 cups butter softened
  • 1/4 cup sour cream
  • 1 1/2 granulated sugar
  • 2 eggs
  • 1/4 cup pastel sprinkles


  • Preheat oven to 350°F. Prepare your baking pans by sprang with Pam Baking Spray (see note at end of recipe regarding pan size).
  • Sift together cake flour, baking powder and salt.
  • Heat milk in a microwave safe bowl until hot (not scalding or boiling). Stir in the chopped white chocolate pieces and stir until melted.
  • In the bowl of your stand mixer, beat butter, sugar and sour cream together until light and fluffy. Mix in eggs and vanilla until well incorporated.
  • Turn your mixer to low speed and add melted chocolate mixture followed by the flour mixture. Mix until just combined.
  • Turn off mixer and remove bowl. Using a wooden spoon, fold in pastel sprinkles until just incorporated.
  • Pour batter into prepared cake pan(s). Note: I baked mine in mini 5 inch spring form pans for 20-23 minutes. For 2 8 inch round pans, bake for 18-20 or until toothpick comes out clean.
  • Top with your favorite vanilla buttercream recipe (like this one from I Am Baker)