Sprinkle CakeCourse: DessertCuisine: AmericanDifficulty: Easy
I made this cake for my daughter’s 9th birthday. She wanted a sprinkle cake so when I asked a few fellow chef friends, one recommended the site, I am baker. This was easy to make and very delicious. My daughter and a few friends plus some family members all enjoyed it. The only thing I added was a little raspberry jam between the layers, it seemed to add more depth to the sweetness of the cake.
1 cup butter, room temperature
1/2 cup shortening
3 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup whole milk
1 1/2 cups rainbow sprinkles
1 cup butter at room temperature
2 teaspoons vanilla
32oz powdered sugar, sifted
2 Tablespoons whole milk, depending consistency you can use up to 1/2 cup, use a Tablespoon at a time
pinch of salt
2-3 Tablespoons raspberry, strawberry or cherry jam
- Preheat oven to 350. Prepare 3 8 inch pans with baking spray and line with parchment.
- In a bowl of a stand mixer fitted with a paddle attachment, cream together butter and shortening until very light. Stop and scrape as needed.
- Slowly add the sugar and make sure everything is incorporated.
- Add the eggs one at a time and mix on low speed in between. Add the vanilla and mix well.
- In a medium bowl, sift together the flour, baking powder and kosher salt.
- Add flour mixture to butter mixture alternating between milk and flour, beginning and ending with flour mixture.
- Remove bowl from mixer and fold in the sprinkles.
- Evenly add the batter to each pan. Tap the pans against the counter to remove air bubbles. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to rest in pans for 10 minutes then invert them to a wire rack and allow to cool completely before frosting.
- Beat butter in a stand mixer with a whisk attachment on med high speed until light. Add the vanilla.
- Turn the mixer to low and slowly add the powdered sugar, milk and salt.
- Mix until incorporated, on medium high speed.
- If frosting is to thick add more milk.
- Store for up to two weeks in an air tight container. Rewhip before using.
- Once cake is cooled, frost the first layer and then add the jam to the middle and repeat with remaining two layers EXCEPT the jam should only be on the first 2 layers, NOT THE TOP OF THE CAKE.
- Decorate with more sprinkles and candles. Enjoy.