Recipe: Jelly Bean Confetti Cake

MF Jelly Bean Confetti Cake Here's a fun idea to take care of some of that extra Easter candy you might have around. I've seen this recipe a few times and decided to give it a try. I tweaked it a little and I love the result—it's dense and moist with a sugary crust and little bursts of sweet jelly beans. It would be perfect as a birthday cake. I think you'll love it so much, you'll be reserving bags of jelly beans just for this cake. (As I will.)

Jelly Bean Confetti Cake adapted from 1 cup jelly beans, roughly chopped 2 cups plus 2 tablespoons flour 1 1/4 cups sugar 1 cup butter, softened 8 ounces (1 package) cream cheese, softened 1 teaspoon vanilla 3 eggs 1 1/2 teaspoons baking powder 1/4 teaspoon salt extra jelly beans for garnish Icing 2 cups powdered sugar 2 tablespoons milk splash of lemon juice Directions Preheat oven to 325 degrees. Grease and sugar a fluted tube or bundt pan. In a sealable plastic bag, combine chopped jelly beans and 2 tablespoons of flour. Seal the bag and toss until jelly beans are well coated, then set aside. In a large mixing bowl, combine sugar, butter, and cream cheese until creamy and light. Add eggs one at a time until well combined. Slowly add flour, baking powder, and salt. Take several spoonfuls of batter and plop them into the bottom of the prepared baking pan (this is to keep jelly beans from burning on the bottom). Mix floured jelly beans into batter until just combined, and then add batter to pan and smooth evenly. Bake for 50-60 minutes, or until a toothpick comes out mostly clean. Cool for 15 minutes, then invert the cake onto a serving dish. Mix icing ingredients together until smooth and pour onto a slightly still-warm cake. Garnish with extra jelly beans and serve. Enjoy!

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