Sprinkles Cake Recipes

SPRINKLES CAKE

Steps:

• Preheat oven to 350º F. Prepare three 8-inch round cake pans with nonstick baking spray and line the pan with a parchment paper round. (Don't skip this step)
• In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and shortening until light and fluffy, about 2 minutes. Stop and scrape sides as needed.
• Slowly add sugar and make sure ingredients are fully incorporated.
• Add eggs one at a time, making sure to fully incorporate each egg before adding another. Add in vanilla.
• In a medium bowl, sift together flour, baking powder, and salt.
• Add flour mixture to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
• Remove bowl from stand mixer and stir in the rainbow jimmies by hand.
• Evenly distribute cake batter between cake pans (roughly 2 1/4 cups per pan) and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out mostly clean.
• Cool in cake pans for about 10 minutes, then invert and cool completely on a wire rack.

HOMEMADE SPRINKLES

Steps:

• Combine sugar, 2 tablespoons water, corn syrup, and vanilla in a small bowl. Stir until mixture has consistency of glue, adding more water if necessary, 1/4 teaspoon at a time. Divide into 3 small bowls; tint with food coloring as desired.
• Transfer lightest-colored mixture to a pastry bag fitted with a small pastry tip (such as Ateco #2). Pipe long, thin lines onto parchment-lined baking sheets. Fill pastry bag with medium-colored mixture; repeat piping. Fill pastry bag with darkest-colored mixture; repeat piping. Let stand, uncovered, until very firm, at least overnight. Once lines are dry, break enough into small pieces for 1/3 cup; keep remaining sprinkles long for garnish.

RAINBOW SPRINKLE CAKE

Steps:

• Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
• In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
• Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
• Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
• Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
• Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
• Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
• Refrigerate cake 30 minutes or longer to set. Serve cool.

SPRINKLES CAKE

Steps:

• Preheat the oven to 350ºF. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
• In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
• With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
• Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.

SPRINKLES CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
• In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
• With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
• For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.

SCHOOL-DAYS SPRINKLE SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
• Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
• Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.