What You'll Need
For the Cake:
1 Box Molly Yeh x HFM Confetti Cake Mix (sprinkles included)
1/2 cup unsalted butter, room temperature
1/3 cup softened coconut oil (or other neutral oil)
3 eggs
1 cup whole milk
1 packet sprinkles (included)
For the Frosting
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
1/8 teaspoon kosher salt
1 teaspoon vanilla extract
8 ounces (113 grams) cream cheese, room temperature
Directions
-
Preheat the oven to 350°. Grease two 8" cake pans and set aside.
-
Using an electric mixer, mix two-thirds of the cake mix with butter and oil, until combined. Mix the eggs in one at a time. Add the rest of the cake mix and the milk in alternating increments. Stir in two-thirds of the sprinkles (saving some for the top!).
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Pour batter evenly into cake pans and bake for 30 mins or until cake tester comes out clean. Let cool completely.
-
To make the frosting, use a mixer to combine the butter, sugar, and salt until smooth and fluffy. Add the vanilla and cream cheese, mixing until just combined.
VARIATIONS
Pan Size
| Pan Size | Bake Time |
|---|---|
| For two 9" rounds | 28 minutes |
| For two 8" rounds | 30 minutes |
| 24 cupcakes | 20 minutes |
| One 9”x13” pan | 30 minutes |
Confetti Cookies
Ingredients
1 Box Molly Yeh x HFM Confetti Cake Mix (sprinkles included)
3 large eggs
3/4 cup (150g) melted unrefined coconut oil
Chocolate cream cheese frosting
Directions
-
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
-
In a large bowl, combine the cake mix, eggs, and melted coconut oil. Stir until a thick dough forms. Set aside a small handful of sprinkles to use as a topping later. Fold in the remaining sprinkles from the mix.
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Scoop 1/4 cup of dough per cookie onto your prepared baking sheet, spacing them a few inches apart.
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Bake for 12–14 minutes, until the edges are just set. Let them cool completely on the pan.
-
Frost generously with chocolate cream cheese frosting and finish with a sprinkle of your reserved sprinkles.
