Confetti Cake Stack

Dairy Free
Confetti Cake Stack
120 min.
20
169kcal

Suggestions


Are you ready to elevate your dessert game with a delightful treat that’s as fun to make as it is to eat? Introducing the Confetti Cake Stack, a vibrant and festive dessert that’s perfect for any celebration! This dairy-free cake is not only a feast for the eyes but also a deliciously moist and fluffy delight that will have your guests coming back for seconds.

Imagine layers of soft, sweet cake adorned with a generous swirl of fluffy frosting and a shower of colorful candy sprinkles. Whether it’s a birthday party, a family gathering, or just a special treat for yourself, this cake is sure to bring smiles and joy to the table. With a preparation time of just 120 minutes, you can whip up this showstopper with ease, making it a fantastic choice for both novice bakers and seasoned pros alike.

Each slice of this Confetti Cake Stack is a celebration in itself, boasting only 169 calories per serving, allowing you to indulge without the guilt. Plus, the combination of a classic vanilla cake mix and the playful addition of sprinkles makes it a versatile dessert that can be customized for any occasion. So gather your ingredients, preheat that oven, and get ready to create a dessert that’s not just a treat, but a memorable experience!

Ingredients

  • box vanilla cake donut holes your favorite (or flavor)
  • 12 oz fluffy frosting white
  • serving sprinkles assorted

Equipment

  • bowl
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
  3. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  4. Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  5. Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake.
  6. Place one round cake cut side up on plate.
  7. Spread cut side with frosting. Top with remaining round cake, cut side down.
  8. Frost side and top of cake with frosting. Arrange sprinkles over top of cake.
  9. Place candle in top center of cake. Use remaining frosting to frost cupcakes.

Nutrition Facts

Calories169kcal
Protein2.51%
Fat19.77%
Carbs77.72%

Properties

Glycemic Index
2.15
Glycemic Load
4.97
Inflammation Score
-1
Nutrition Score
2.3247826462207%

Nutrients percent of daily need

Calories:169.38kcal
8.47%
Fat:3.74g
5.75%
Saturated Fat:1.03g
6.46%
Carbohydrates:33.05g
11.02%
Net Carbohydrates:32.76g
11.91%
Sugar:22.07g
24.52%
Cholesterol:0mg
0%
Sodium:210.44mg
9.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.07g
2.13%
Phosphorus:90.18mg
9.02%
Vitamin B2:0.11mg
6.32%
Calcium:57.12mg
5.71%
Folate:19.46µg
4.86%
Vitamin B1:0.06mg
3.85%
Vitamin B3:0.65mg
3.27%
Vitamin E:0.49mg
3.23%
Selenium:2.24µg
3.2%
Iron:0.53mg
2.95%
Vitamin K:2.91µg
2.77%
Manganese:0.05mg
2.65%
Fiber:0.28g
1.14%
Copper:0.02mg
1.05%