Disco Cake
This disco cake is more than dessert — it’s a celebration on a plate. With moist vanilla layers, rainbow sprinkles, and glittering decoration, it’s a showstopper that delights kids and adults alike.
Equipment
- Mixing Bowls
- Whisk
- Hand or Stand Mixer
- Measuring Cups and Spoons
- Two 9-inch Round Cake Pans
- Offset Spatula
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup whole milk room temperature
- 3/4 cup rainbow disco sprinkles plus extra for decorating
- 4 cups buttercream frosting
- edible glitter for decorating
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk flour, baking powder, and salt together.
- Cream butter and sugar until light and fluffy, about 3 minutes.
- Mix in eggs one at a time, then stir in vanilla extract.
- Alternate adding dry mixture and milk, beginning and ending with flour. Mix until just combined.
- Fold in rainbow sprinkles gently to avoid bleeding colors.
- Divide batter evenly into pans. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely on wire racks before frosting.
- Frost cake layers with buttercream, decorate with extra sprinkles, and finish with edible glitter.
Notes
For a fun variation, try chocolate disco cake by swapping in cocoa powder, or a confetti surprise cake with hidden sprinkles inside.