Skip to Content

Ombre Pink Ruffle Confetti Cake


This month I made an ombre, pink ruffle, confetti cake!! Try saying that ten times fast 😛 This cake was for Cosmopolitan, and the full video of it can be seen here. The YouTube tutorial can also be seen here.

I used my go to vanilla cake batter and american buttercream recipe, and filled the center with my favorite sprinkles!! I used a combination of sprinkles from Neon Yolk, Fancy Sprinkles, and Bakery Bling.

Vanilla Cake Ingredients:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil

American Buttercream Ingredients:

  • 6 sticks (2 cups) unsalted butter, room temperature
  • 12 cups powdered sugar
  • 1 tsp salt
  • 5 Tbsp. heavy cream
  • 3 tsp vanilla


Preheat oven to 350°F. Grease and line four 7” round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds. Evenly divide that batter between four bowls, and color in deepening shades of pink with gel good coloring, from light pink to dark pink.

Pour one color of batter into each prepared cake pan. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cakes cool, prepare the frosting! Beat the butter on high for 30 seconds, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Once the cake layers have cooled, use a 2.5 inch circle cookie cutter to  cut out the center of the two cake layers you plan to put as the 2nd and 3rd layer of your cake. Use your darkest, uncut cake layer for the base. Frosting with buttercream, then stack and frost both cut cake layers on top.


Fill the center fully with sprinkles, then top with the lightest pink, non-cut cake layer. Apply a thin layer of frosting (crumb coat), and place in freezer to chill for 5 minutes. Once fully chilled and firm to the touch, apply a second layer of buttercream, and smooth with a bench scraper.


Divide remaining frosting into four bowls, and color in the same ombre pink colors as your cake layers. Using a wilton 104 tip with the widest part of the tip closest to the cake, pipe ombre ruffles around the entire cake. Start at the base with the darkest pink, and work up to the top of the cake, using the lightest pink frosting at the top of the cake.


And TAH DAH!! Now  gather everyone around, and cut into the cake!! It’s quite a show, and also may cover you counter with sprinkles 😛



Meredyth Sawyer

Tuesday 6th of April 2021

I love your cakes. They look fabulous but instead of sticking to vanilla for all the colourful layers, what about flavouring the layers with something that matches the layer's colour? I know the cakes are flavoured in other ways like with flavoured drips drizzled over or flavoured filling between the layers but would flavouring the batter, work?


Wednesday 2nd of January 2019

All your cakes look amazing!!! Im a fan here. Just wondering though, does the american buttercream hold well in high temperature? Im in Sydney, and the summer heat can go crazy down here so I was wondering if I can use this frosting for an outdoor party? Thank you!


Thursday 3rd of January 2019

Hi Tin! Great question, it doesn't really! if you want it to stand up to high heat, you can swap out about 1/2 the butter for shortening! It changes the flavor a bit, but will help it not melt in the high temps! Hope that helps, happy baking!!


Friday 9th of November 2018

How many ounces of sprinkles did you need?


Tuesday 4th of December 2018

sadly I don't know that! but I'd estimate about 1 cup in volume! it can vary based on how big of holes you cut in your layers <3


Thursday 9th of March 2017

Thank you! :)


Tuesday 7th of March 2017

Hello, I want to make a pinata cake this weekend, but I want to do only 3 layers instead of 4. I would cut a hole in the bottom two layers and fill that, omitting the solid 4th layer. Can I do this or would this create problems with the filling? Thanks!


Tuesday 7th of March 2017

That should work just fine! I think no matter, what the sprinkles will explode out when you cut it :)