There is nothing that puts a smile on my face more than my daughter and rainbow sprinkles. That's why my daughter and I got on it this weekend and made this oh-so-pretty confetti cake! Confetti, funfetti, it's all the same thing. It means SPRINKLES, and lots of them too! We're talking, I bought a whole container of rainbow sprinkles specifically to use in and on this cake. And let's just say, I am not disappointed.

Of course, by saying my daughter helped me, it really means that she stood on the chair in the kitchen, dumping things into the bowl and sticking her cute little fingers into everything sweet she could manage. But you know what? It's helping her with her math and we're growing and learning together. One cake at a time.

How does one go about making a lighter cake though? Well, it all starts with a few handy swaps. I've cut the sugar down by about half by swapping it for one of my favorite natural sweeteners and even a brown sugar/sweetener blend. This gives the cake the sweet without the quite-so-high sugar content. I also used alight butter in the cake (not the frosting!), along with reduced fat milk and greek yogurt.

The frosting is also using a sugar-swap. I happened to come across a sugar substitute for confectioners' sugar a couple months back and I have to say that I have had so much fun playing around with it.

Yummm. One of the things that I love most about this cake (besides everything) is that it is fit for storage in the fridge or on the counter. Plus, it's actually pretty easy to make and doesn't take all that much time either, which is rare for any from scratch cake!

Step-by-Step Photos:

Nutritional Claims: Low Potassium, Kidney Friendly, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free