Confetti Cake
Fun confetti cake with chocolate chips baked in, topped with colorful marshmallows and drizzled chocolate frosting. A semi-homemade party cake kids can’t resist.
YIELD
12 servingsPREP
15 minCOOK
40 minREADY
1 hrsBirthday party? School bake sale? Random Tuesday that needs celebrating? This Confetti Cake has you covered.
A yellow cake mix gets supercharged with vanilla pudding mix and mini chocolate chips, creating a moist, chip-studded base that bakes up golden and tender.
The real show starts right out of the oven: colorful miniature marshmallows get scattered across the hot cake where they puff and soften, then a quick drizzle of microwaved chocolate frosting ties the whole thing together in a gooey, messy, totally irresistible finish.
More chocolate chips on top, because why not?
Kitchen Tips
- Place the marshmallows on the cake the moment it comes out of the oven. The residual heat is what makes them puff and stick.
- Microwave the frosting in short bursts and stir between each. You want it drizzle-able, not scorching hot.
- Use a thin, sharp knife dipped in hot water for clean slices. Wipe the blade between each cut.
- Let the cake cool completely before serving so the frosting sets and the marshmallows firm up just enough to hold.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour 13×9 inch pan.
FOR CAKE:
Combine cake mix, pudding mix, eggs, water and oil in large bowl.
Beat at medium speed with electric mixer for 2 minutes.
Stir in 1 cup miniature chocolate chips.
Pour into pan.
Bake at 350℉ (180℃) for 40 to 45 minutes or until toothpick inserted in center comes out clean.
FOR TOPPING:
Immediately arrange marshmallows evenly over hot cake.
Place frosting in microwave-safe bowl.
Microwave at HIGH for 25 to 30 seconds.
Stir until smooth.
Drizzle evenly over marshmallows and cake.
Sprinkle with 2 tablespoons chocolate chips.
Cool completely.
TIP: For ease in cutting, use knife with thin, sharp blade.
Clean knife with paper towl after each slice.
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