Confetti Sprinkle Snack Cake

Close-up of a slice of confetti cake with colorful sprinkles in the cake and topped with chocolate frosting and rainbow sprinkles.

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There's nothing more satisfying than making a little snack cake covered in frosting just because you want to! This little 8x8 confetti sprinkle snack cake gives you permission to eat cake without the need for a special occasion.

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Author Melissa Williams

Ingredients

For the confetti cake

1 ⅔ cup all purpose flour
1 cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 teaspoon white vinegar
¼ teaspoon vanilla extract
⅓ cup mini chocolate chips
¼ cup rainbow sprinkles

For the 5 minute chocolate frosting

2 Tablespoons unsalted butter softened to room temperature
1 cup powdered sugar
2 Tablespoons unsweetened cocoa powder
¼ teaspoon salt
1 ½ Tablespoons hot water

Instructions

To make the confetti cake

Preheat the oven to 350°F set out an 8 x 8 baking dish.
To a large mixing bowl, whisk together the flour, brown sugar, baking soda, and salt.
1 ⅔ cup all purpose flour, 1 cup brown sugar, 1 teaspoon baking soda, ½ teaspoon salt
Add in the water, oil, vinegar, mini chocolate chips, and sprinkles. Stir to combine.
1 cup water, ⅓ cup vegetable oil, 1 teaspoon white vinegar, ¼ teaspoon vanilla extract, ⅓ cup mini chocolate chips, ¼ cup rainbow sprinkles
Pour the batter into the baking dish and bake for 35-40 minutes or until golden and a toothpick inserted into the center comes out clean.
Remove and let cool on a cooling rack.

To make the chocolate frosting

To a small mixing bowl, add the softened butter, powdered sugar, cocoa powder, salt, and hot water. Use a fork, or a whisk, to mix until smooth.
2 Tablespoons unsalted butter, 1 cup powdered sugar, 2 Tablespoons unsweetened cocoa powder, ¼ teaspoon salt, 1 ½ Tablespoons hot water
Once cooled, use an offset spatula to frost and sprinkle with additional sprinkles.

Notes

Unsweetened applesauce can be used in place of vegetable oil, it just makes for a slightly denser cake. Melted butter can also be used.
I generally slice into 9 generous pieces, but it can feed up to 14 with more reasonable pieces.
To easily lift the cake from the pan, line with parchment paper and spray with non-stick spray.
I have good luck using Walmart's Great Value brand rainbow sprinkles. Some brands can bleed into the batter.
If you want to skip the frosting, dust with powdered sugar.
Store covered at room temperature for up to 5 days.

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