This confetti pancake cake stacks fluffy, birthday-style pancake layers with a simple vanilla glaze, turning breakfast into a celebration-worthy dessert or brunch centerpiece. It works because the pancake batter is thick enough to hold its shape in round cake pans, and the colorful sprinkles bake right in for that classic confetti look. You get the tender crumb of a pancake with the festive appeal of a layer cake, all made in about 45 minutes from start to finish.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (360 ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- 1/4 cup (60 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup (90 g) rainbow jimmies (long sprinkles), plus extra for topping
- For the glaze: 1 cup (120 g) powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans (or one 9-inch round pan for a single-layer cake) with butter or nonstick spray, then line the bottoms with parchment paper circles.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl or large measuring cup, whisk the milk, eggs, melted butter, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk just until no dry streaks remain. The batter will be slightly lumpy—that’s fine. Gently fold in the rainbow jimmies, being careful not to overmix (overmixing can make the pancakes tough).
- Divide the batter evenly between the prepared pans. Each 8-inch pan will hold about 1 1/2 cups of batter, filling them about halfway—this is the right amount for a pancake cake that bakes up tender, not too thick.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The internal temperature should read about 200°F (93°C) when done. If using a 9-inch pan, start checking at 15 minutes because the layer will be thinner.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack. Peel off the parchment and let cool completely, about 30 minutes.
- While the cakes cool, make the glaze: whisk the powdered sugar, 2 tablespoons of milk, and vanilla in a small bowl. Add the remaining tablespoon of milk only if needed to reach a pourable consistency—it should be thick but drizzle-able.
- Place one cake layer on a serving plate, top side down for a flat surface. Spread a thin layer of glaze over it, then place the second layer on top, top side up. Pour the remaining glaze over the top, letting it drip down the sides. Sprinkle extra jimmies over the top while the glaze is still wet.
- Let the glaze set for about 10 minutes before slicing. Serve warm or at room temperature.
Tips
- Use jimmies, not nonpareils: Long, rod-shaped sprinkles (jimmies) hold their color and don’t bleed into the batter as much as tiny round nonpareils. If you only have nonpareils, fold them in very gently and expect some color streaking—it still tastes great.
- Don’t overmix: Stir until the flour just disappears. Overmixing develops gluten, making the pancake cake dense and rubbery instead of light and fluffy.
- Room-temperature ingredients matter: Cold milk and eggs can seize the melted butter, creating lumps. Warm them quickly by placing the eggs in a bowl of warm water for 5 minutes and microwaving the milk for 15 seconds.
- Check for doneness early: Ovens vary, and dark or nonstick pans brown faster. If your pans are dark, reduce the oven temperature to 325°F (165°C) and start checking at 15 minutes. Glass or ceramic pans need a 25°F (15°C) reduction and longer baking—start checking at 20 minutes.
Serving Suggestions
Serve this pancake cake as a fun birthday brunch centerpiece, or cut it into wedges for a dessert with coffee or milk. It’s also delicious with a dollop of whipped cream, a drizzle of maple syrup, or a scoop of vanilla ice cream. For a more breakfast-forward twist, skip the glaze and layer the pancakes with Greek yogurt and fresh berries instead.
Variations
- Chocolate confetti: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder and use chocolate jimmies.
- Lemon-blueberry: Add the zest of one lemon to the dry ingredients and fold in 1 cup (150 g) fresh or frozen blueberries (toss them in a little flour first to prevent sinking). Use a lemon glaze (replace vanilla with lemon juice).
- Whole wheat: Substitute half the all-purpose flour with whole wheat flour for a heartier texture—add an extra 2 tablespoons of milk to keep the batter moist.
- Vegan: Use plant-based milk (like oat or almond) and replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit for 5 minutes). Use vegan butter or coconut oil.
Storage and Reheating
Store leftover pancake cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The glaze will stay soft, but the cake may dry out slightly—that’s normal. To reheat, microwave a slice for 15-20 seconds, or warm it in a toaster oven at 300°F (150°C) for 5 minutes. You can also freeze the unglazed cake layers, wrapped tightly in plastic wrap and foil, for up to 2 months; thaw in the refrigerator overnight before glazing.
Frequently Asked Questions
Can I make this in a 9×13-inch pan instead? Yes, you can bake the batter in a greased 9×13-inch pan. The batter will be about 1/2 inch deep, so it will bake faster—start checking at 12-15 minutes. You’ll get a single-layer sheet cake; you can cut it into squares and serve with glaze drizzled on top.
Why did my pancake cake sink in the middle? This usually happens if the batter was overmixed, which creates too much gluten and makes the cake rise unevenly, or if you opened the oven door too early. Also, make sure your baking powder is fresh (less than 6 months old).
Can I use pancake mix instead of flour? Yes, you can substitute 2 cups of pancake mix for the flour, baking powder, and salt. Omit the sugar and baking powder from the recipe, and use the mix as the base. The texture will be slightly different but still delicious.
How do I get clean slices? Use a serrated knife and cut with a gentle sawing motion. For extra clean cuts, chill the cake in the freezer for 15 minutes before slicing. Wipe the knife between cuts.
Can I make the batter ahead of time? You can mix the dry ingredients and wet ingredients separately the night before, then combine them in the morning. Once mixed, the batter should sit for no more than 30 minutes—otherwise the baking powder loses its lift.
What if I don’t have two 8-inch pans? You can bake the batter in two batches in a single 8-inch pan, or use a 9-inch pan for a single, thicker cake (bake for 25-30 minutes). You can also use a 12-cup bundt pan, but you’ll need to increase the baking time to 25-30 minutes and check with a toothpick.