confetti brownie cake

I still remember the first time I watched my grandma pull a pan out of the oven and the whole kitchen filled with chocolatey steam and the hint of vanilla kissing the air. That memory is why I always reach for this confetti brownie cake when the calendar starts filling up with birthdays, picnics, and little achievements worth shouting about. It’s basically a brownie that behaves like a cake—fudgy, rich, and irresistibly swirled with confetti sprinkles that catch the light like tiny party confetti. It’s not just a dessert; it’s a mood booster, a little celebration you can bake in a sheet pan. If you’ve ever made a fudgy brownie and wished it could be a touch lighter and a lot more festive, this confetti brownie cake is for you. It’s friend-tested, kid-approved, and guaranteed to disappear in minutes at my house. The smell alone brings everyone running to the kitchen, and the first bite never fails to spark a memory or a story. This one’s a lifesaver on busy nights, but it also shines on weekends when you want dessert that feels special without a full cake project. Welcome to a recipe you’ll make again and again.

What is Confetti Brownie Cake?

Think of confetti brownie cake as the love child of a big, fudgy brownie and a birthday cake. It’s essentially a dense, chocolaty batter baked in a shallow pan, then swirled with a vanilla-cream cheese ribbon and, of course, a shower of colorful confetti sprinkles. The name comes from those little pops of color that peek through the chocolate—like little party hats tucked into the slice. It’s the kind of dessert that feels fancy enough for guests but still simple enough to whip up on a weeknight. I love how you get that classic brownie bite with a surprising, cake-like tenderness in the middle, plus the creamy swirl that makes every slice feel indulgent. If you’ve got a craving for something chocolatey and celebratory but don’t want to fuss with layering a cake, this confetti brownie cake is your perfect match.

How do I make a Confetti Brownie Cake?

Quick Overview

In a word: simple. You whisk dry ingredients in one bowl, whisk wet ingredients in another, fold them together just until you don’t see flour, and fold in sprinkles. Then you layer half the batter in a pan, dollop a creamy cream-cheese swirl, and swirl in the rest of the batter. Bake until the center is just set, then glaze and scatter more sprinkles for a festive finish. The trick is to keep the batter gentle so it stays fudgy, and to swirl the filling in with a light touch so you get pretty ribbons rather than a muddy swirl. It comes together fast, and the payoff is a cake-like brownie that looks as cheerful as it tastes. It’s a great make-ahead option for parties, too—bakes well, slices cleanly, and travels nicely if you want to take it to a potluck.

Ingredients

For the Main Batter:

• 1 cup (120 g) semi-sweet chocolate chips or chopped dark chocolate
• 1/2 cup (115 g) unsalted butter, melted
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/4 teaspoon baking powder

Tip: Use a high-fat cocoa to deepen the chocolate flavor, and don’t skip the baking powder—this is what gives a touch of lift to that cake-like center.

• 1/4 teaspoon salt
• 1/2 cup (80 g) confetti sprinkles, plus extra for topping

For the Filling:

• 1/2 cup (110 g) cream cheese, softened
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• Optional: 1–2 tablespoons milk to loosen, if needed
• Pinch of salt to balance sweetness

For the Glaze:

• 1/2 cup (90 g) good-quality semisweet chocolate, chopped or chips
• 2 tablespoons unsalted butter
• 1–2 tablespoons milk or cream, as needed
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (177°C). Line a 9×13-inch pan with parchment or lightly grease the bottom and sides. A parchment sling makes slicing easier later on. I always dust the pan with a little cocoa powder—it helps the brownie come out smoother than plain flour would.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Sift if you can—those clumps stay away from your batter and you’ll get a finer crumb. Set aside so the flavors don’t sneak into the wet mix.

Step 3: Mix Wet Ingredients

In a larger bowl, stir the melted butter with the sugar until glossy and smooth. Add the eggs one at a time, whisking well after each. Stir in vanilla. The mixture should look thick and almost suede-like. If it’s greasy, you might have tried to melt the butter too hot; let it cool a few minutes and whisk in the eggs slowly.

Step 4: Combine

Fold the dry ingredients into the wet just until you don’t see streaks of flour. Overmixing here makes the texture tough, and we want that gentle, fudgy bite. Gently fold in the confetti sprinkles—just enough to distribute color without bleeding into the batter. The batter will be thick and glossy.

Step 5: Prepare Filling

In a small bowl, beat together the cream cheese, sugar, vanilla, and a pinch of salt until smooth and creamy. If it’s too thick, add a splash of milk to loosen. You want a spreadable, swirly consistency, not runny.

Step 6: Layer & Swirl

Spread about half of the brownie batter into the prepared pan. Dollop or swirl spoonfuls of the cream cheese filling over the batter, then drop in the rest of the brownie batter. With a knife or skewer, swirl gently to create pretty ribbons and hidden pockets of filling. Don’t over-swirl; you’re aiming for a marbled look with visible swirls and little confetti bursts.

Step 7: Bake

Bake for 28–32 minutes, rotating halfway if your oven runs hot. The center should be just set and a toothpick inserted into the edge should come out with a few moist crumbs. If you go a minute or two too long, it’ll be more cake-y; if you underbake, it stays super fudgy. The middle will sink slightly as it cools, which is normal.

Step 8: Cool & Glaze

Cool completely in the pan on a rack before glazing. For the glaze, melt chocolate and butter together over low heat or in a microwave in short bursts, stirring until smooth. Stir in vanilla and enough milk to reach a glossy, pourable consistency. Pour over the cooled cake and tilt the pan to spread evenly. Sprinkle a final shower of confetti sprinkles while the glaze is still tacky so they cling beautifully.

Step 9: Slice & Serve

Once the glaze is set, slice into squares or long bars for easier sharing. A warm knife helps you cut clean edges. This confetti brownie cake shines with a scoop of vanilla ice cream or a dollop of whipped cream on the side. If you’re serving for a crowd, keep it rustic and present it with a few extra sprinkles scattered over the top for a festive look.

What to Serve It With

This confetti brownie cake is a little party on a plate, but it also plays nicely with different occasions. Here are a few ideas to keep the vibe just right:

For Breakfast: A slice with a glass of cold milk or a dollop of Greek yogurt makes a surprising, indulgent morning treat. If you’re feeling fancy, serve a sliver with espresso and a few fresh berries for a coffee-and-dessert crossover that actually works before 9 a.m.

For Brunch: Think mini slices arranged on a plateau with a citrus zest glaze drizzle and a few mint leaves. A light sparkling beverage or cold brew coffee on the side keeps it celebratory without tipping sweet over the edge.

As Dessert: This confetti brownie cake looks stunning plated with a scoop of vanilla ice cream, a drizzle of chocolate sauce, and a handful of extra sprinkles for color. A pinch of flaky sea salt on the glaze heightens the chocolate flavor and makes every bite feel luxurious.

For Cozy Snacks: Heat a thin slice in a quick 10–15 second zap in the microwave to soften the center. Serve with a warm mug of cocoa or chai. It’s the perfect mid-evening treat when you want something nostalgic and satisfying, not heavy enough to derail your evening routines.

Personally, I love sharing this confetti brownie cake at weekend gatherings—the kids run straight to the pan, and the adults flash that knowing smile because it tastes like a chunk of childhood and a little party in every bite. It’s become a little tradition in our house to bake it for birthdays or when friends pop by with no notice—the kind of dessert you can toss together with your eyes half-closed and still feel like you nailed it.

Top Tips for Perfecting Your Confetti Brownie Cake

Here are the practical tweaks I’ve learned after bringing this confetti brownie cake to life countless times:

Confetti Prep: Use bright, non-bleeding sprinkles and fold them in gently right at the end. If you add too many sprinkles before baking, some colors can bleed and dull the chocolate. A handful sprinkled on top before baking adds that candy-store sparkle without overwhelming the batter.

Mixing Advice: Keep your batter thick but smooth. Overmixing after adding dry ingredients can make the texture tough or overly crumbly. Scrape the sides and fold with a light hand until just combined. You want a glossy, lump-free batter that still holds some air for tenderness.

Swirl Customization: For more dramatic marbling, reserve a few spoonfuls of the batter and swirl the filling with a fork or knife after pouring the main batter into the pan. You’ll get deeper ribbons and a prettier presentation without turning the filling mushy.

Ingredient Swaps: You can swap half of the butter for neutral-tavored oil if you’re looking to cut saturated fat a bit, though it will affect flavor slightly. For dairy-free options, use a dairy-free cream cheese and a dairy-free butter substitute. The batter will look a bit darker, but the texture stays moist and delicious. If you want to cut sugar, try replacing a few tablespoons with unsweetened applesauce, but do a small batch to test texture.

Baking Tips: If your oven tends to run hot, start checking at 25 minutes. If it seems underdone, add 3–5 minutes more, but keep a close eye so you don’t dry it out. Use an oven thermometer to confirm accurate temperature—small differences add up in baked goods like this.

Glaze Variations: A glossy glaze makes this dessert feel extra special. If you prefer a lighter finish, dust the top with powdered sugar or a white chocolate drizzle. For a more intense chocolate bite, increase the glaze chocolate to 3/4 cup and reduce the milk slightly. A hint of espresso powder in the glaze deepens chocolate flavor without making it taste coffee-forward.

Texture Lessons: If you like a more cake-like center, you can whisk in an extra egg or add 1–2 tablespoons yogurt. If you want a denser, fudgier bite, reduce the flour by 1–2 tablespoons and bake a touch longer, keeping an eye on the center with a toothpick test.

My personal lessons learned: I tested this with almond milk in the glaze and it actually made it even creamier on the tongue. I also discovered that letting the cake cool completely before glazing makes the finish far smoother and less likely to crack. Trust me on this one—the patience pays off in a glossier, prettier slice.

Storing and Reheating Tips

Here’s how to keep your confetti brownie cake tasting as fresh and delicious as the moment it came out of the oven:

Room Temperature: Store in a well-covered container at room temperature for up to 2 days. Keep it away from direct sunlight and heat sources so the glaze doesn’t soften too quickly.

Refrigerator Storage: If you’re not finishing it within a couple of days, wrap slices individually and refrigerate for up to 5 days. The flavors deepen after chilling, and the texture remains nice with a brief re-warm in the microwave or a quick 10–15 second zap.

Freezer Instructions: Freeze unglazed slices or whole cake tightly wrapped in aluminum foil and a layer of plastic wrap for up to 2 months. Thaw overnight in the fridge, then bring to room temperature and glaze just before serving for best texture.

Glaze Timing Advice: If you’re freezing, glaze is best added after thawing for a clean, glossy finish. If you’re keeping it refrigerated for a few days, the glaze can stay on, but don’t let it collect condensation—a quick wipe with a clean cloth helps keep it shiny.

In my kitchen, this confetti brownie cake often lives as a weekend ritual. A quick slice after dinner becomes a tiny celebration. If you’re transporting it to a potluck or party, you can cut it into bite-sized squares and arrange them on a tray with a few extra sprinkles for a vibrant, shareable presentation.

Frequently Asked Questions

Final Thoughts

There’s something wonderfully comforting about this confetti brownie cake. It’s not fussy, it’s not fragile, and it forgives a lot of human kitchen misadventures—like a slightly underbaked center or a burst of color that doesn’t want to cooperate with a precise swirl. It’s the kind of dessert you reach for when you want to feel childlike excitement while still delivering a grown-up chocolate hug. The combination of fudgy chocolate, creamy vanilla filling, and bright confetti sprinkles just feels joyful, and that’s exactly the mood I want to set when I bake it. If you’re new to this recipe, give it a try on a quiet Sunday or for a last-minute gathering—you’ll see how it comes together in no time and still delivers a show-stopping slice. I’d love to hear how yours turns out, what variations you try, and which moment you reach for this confetti brownie cake the most. Happy baking! And as always, if you share a photo or a note in the comments, I’ll be right there smiling along with you.

Confetti Brownie Layer Cake

A decadent cake featuring a rich brownie layer topped with two fluffy confetti cake layers, all generously frosted with cream cheese frosting and adorned with sprinkles and a chocolate drizzle.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Brownie Layer

• 1 box Brownie mix (approximately 18 ounce) plus ingredients to make the brownies

Confetti Cake Layers

• 1 box Yellow cake mix (approximately 15 ounce)
• 1 cup Milk
• 0.333 cup Vegetable oil
• 3 large Eggs
• 1 cup Sprinkles

Cream Cheese Frosting

• 8 ounces Cream cheese room temperature
• 0.5 cup Unsalted butter softened
• 4 cups Powdered sugar
• 1 teaspoon Vanilla extract
• 0.5 cup Sprinkles plus more for the outside

Chocolate Drizzle

• 0.75 cup Chocolate chips (semi-sweet or milk)
• 3 tablespoons Unsalted butter cubed
• 3 tablespoons Light corn syrup
• 1.5 teaspoons Water

Garnish

• Sprinkles for topping

Instructions

 

Preparation Steps

• Preheat oven to 350°F. Line one 8" round cake pan with foil and spray with nonstick cooking spray. Line two more with parchment paper (bottom only) and spray well with nonstick cooking spray or grease and flour the pans. (If you do not have 3 round cake pans, make the brownies first, let them cool, then make the cake layers.)
• Make the brownie mix according to package directions. Pour into prepared cake pan (the one with foil) and bake for about 40-50 minutes until a toothpick comes out clean 2” from the edge. Cool, then remove from the pan.
• Mix the cake mix with milk, oil, and eggs until smooth and no lumps remain. Stir in sprinkles. Pour equally into two remaining pans and bake according to package directions, or until a toothpick comes out clean. Cool completely before removing from pans.
• Make the frosting by beating the cream cheese and butter until smooth, then slowly mixing in the powdered sugar. Mix in vanilla and beat until smooth, then stir in sprinkles.
• Divide the frosting into three parts. Place the brownie layer on the bottom of a cake plate. Top with 1/3 of the frosting. Add one cake layer and another 1/3 of the frosting. Top with remaining cake layer.
• Frost the top of the cake with some of the remaining frosting and give the sides a light coating with the remaining frosting. This is also called a “crumb coat”. You’ll still see the cake through the sides but that doesn’t matter because you’re coating it with sprinkles.
• To coat the sides with sprinkles, take handfuls and press them onto the sides of the cake. This is a messy step! Chill the cake until ready to finish it.
• Make the chocolate drizzle: place chocolate chips, butter, corn syrup, and water in a small pan. Heat over medium low heat, stirring constantly, until melted and smooth. Remove from the hot pan and let cool at least 10 minutes, stirring a few times.
• Finish the cake by coating the top with the chocolate and drizzling it down the sides. Top with more sprinkles. Chill to set.

Notes

This cake is best served chilled. It can be stored in an airtight container in the refrigerator for up to 3 days.