Rainbow Sprinkle Cake Recipes

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RAINBOW SPRINKLE CONFETTI CAKE WITH VANILLA BUTTERCREAM



Rainbow Sprinkle Confetti Cake with Vanilla Buttercream image

Provided by Chelsey White : Chelsweets : Food Network

Categories     dessert

Time 3h

Yield 24 servings

Number Of Ingredients 18

Nonstick cooking spray, for the pans
3 1/4 cups (410 grams) all-purpose flour
3 cups (600 grams) granulated sugar
2 1/2 teaspoons (10 grams) baking powder
1 teaspoon (6 grams) fine kosher salt
2 sticks (226 grams) unsalted butter, at room temperature
1 cup (235 grams) pasteurized egg whites or about 7 large egg whites
1 1/2 cups (345 grams) buttermilk, at room temperature
2 teaspoons (8 grams) vanilla extract
1 1/2 teaspoons (6 grams) almond extract
1/8 cup (28 grams) vegetable oil
3/4 cup (130 grams) rainbow sprinkles or long-strand sprinkles
6 sticks (678 grams) unsalted butter, at room temperature
12 cups (1500 grams) powdered sugar, plus more as needed
1/3 cup (75 grams) heavy cream or whipping cream, plus more as needed
1 1/2 tablespoons (18 grams) vanilla extract
1 teaspoon (6 grams) fine kosher salt
4 cups rainbow sprinkles

Steps:

  • For the confetti cake: Preheat the oven to 350 degrees F. Line three 8-inch round pans with parchment rounds, then grease with nonstick cooking spray.
  • Mix together the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the paddle until fully combined. Mix chunks of butter slowly into the dry mixture with the mixer running on low speed until no large chunks of butter remain and the mixture becomes crumbly. Pour in the egg whites and mix on low until just incorporated. Mix in the buttermilk.
  • Add the vanilla extract, almond extract and oil, and mix on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
  • Fold the sprinkles into the cake batter using a rubber spatula, just until they're evenly distributed. Divide the batter evenly among the prepared cake pans.
  • Bake, rotating and switching the positions of the baking pans halfway through, until a toothpick inserted in the center of a cake comes out clean, 34 to 36 minutes. Allow the pans to cool on a rack for 10 minutes, then run an offset spatula around the perimeters of the pans to separate the cakes from the pans.
  • Place the cake layers in their pans in the freezer until fully cooled, 45 minutes to 1 hour. Carefully flip the pans and remove the layers from the pans.
  • Use a serrated knife to level the tops of the layers. Set aside.
  • For the vanilla buttercream: Meanwhile, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and slowly add the powdered sugar 1 cup at a time, alternating with small splashes of cream. Continue to beat until fully mixed, then add the vanilla and salt and beat until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add more cream 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.)
  • Stack the first cake layer on a greaseproof cake board, using a dab of frosting to help it stick. Add an even layer of buttercream to the top of the layer, then continue to stack and frost the layers in the same manner.
  • Apply a thin coat of frosting around the sides of the cake to fully cover the cake layers. Add as little frosting as possible to the top of the cake, to make it easier to handle during the sprinkle roll. Smooth the sides using a bench scraper, then chill the cake until the frosting is firm to the touch, 10 minutes in the fridge or 5 minutes in the freezer.
  • Add a second, thicker layer of frosting to the sides of the cake, and smooth using a bench scraper. Place a second cake board on top of the cake.
  • Fill a baking pan with an even layer of the rainbow sprinkles, then carefully pick up the cake and roll it in the sprinkles. Place the remaining frosting in a piping bag fit with an open-star cake decorating tip, such as a Wilton 1M tip, and pipe swirls around the top of the cake.

RAINBOW SPRINKLE CAKE



Rainbow Sprinkle Cake image

In the 1990s, when home bakers started putting rainbow sprinkles in their cakes, as well as on their cakes, the Funfetti craze was born. Pillsbury introduced its Funfetti cake mix in 1989, and the idea was quickly adopted by home cooks for waffles, pancakes and cupcakes. Now, as seen on photo-friendly social media sites like Instagram and Pinterest, rainbow sprinkles are decorating everything from morning smoothie bowls to late-night martinis. But the Funfetti layer cake is still the most fun. You can buy premixed rainbow sprinkles, but professionals mix their own to get just the right color combination. (Coming up with a signature "house blend" is a good Saturday morning project for kids.) And though it may be tempting, do not use any sprinkles made with natural colorings in the cake -- they fade away, instead of leaving beautiful streaks of color.

Provided by Julia Moskin

Categories     cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1/2 cup/110 grams unsalted butter (1 stick), slightly softened, more for pans
1 1/2 cups/190 grams all-purpose flour, more for pans
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2/3 cup/158 milliliters whole milk
1 1/2 teaspoons pure vanilla extract
1 cup/200 grams sugar
1 whole egg plus 2 egg whites
1/3 cup rainbow sprinkles (not pastel, or naturally colored)
8 ounces/225 grams cream cheese, slightly softened
1/2 cup/110 grams unsalted butter (1 stick), slightly softened
1/8 teaspoon fine salt, more to taste
3 cups/300 grams confectioners' sugar, sifted, more to taste
1/2 teaspoon pure vanilla extract
1 cup rainbow sprinkles (see note)

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.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 8 grams, Carbohydrate 93 grams, Fat 27 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 16 grams, Sodium 264 milligrams, Sugar 78 grams, TransFat 1 gram

RAINBOW SPRINKLE CAKE POPS RECIPE BY TASTY



Rainbow Sprinkle Cake Pops Recipe by Tasty image

#AD Bake with the whole family thanks to this recipe for Rainbow Sprinkle Cake Pops! And don't forget to check out The J Team, now streaming exclusively on Paramount+.

Provided by Paramount +

Categories     Desserts

Yield 24 pops

Number Of Ingredients 8

1 box strawberry cake mix, batter prepared according to package instructions
1 cup vanilla buttercream frosting, divided
2 bags white chocolate chip, divided
1 drop red food coloring
1 tube pink gel icing
1 tablespoon coconut oil
6 oz rainbow sprinkles
24 colored paper straws, trimmed to preferred length

Steps:

  • Bake the strawberry cake in the pan of your choice according to the package instructions, then let cool completely.
  • Line a baking sheet with parchment paper.
  • Crumble the cake into a large bowl, then stir in the vanilla frosting, 2 tablespoons at a time, with your hands or a spoon, until the mixture holds together when pressed. You should need between ½ cup and ¾ cup of frosting, depending on the texture of the cake.
  • Using a small ice cream scoop or spoon, scoop out 1½ tablespoons of the cake mixture and roll into a tight ball. Place on the prepared baking sheet and repeat with the remaining cake mix; you should have 24 cake balls. Transfer to the freezer while you melt the white chocolate.
  • Add ¾ cup white chocolate chips to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
  • Dip about ¼ inch of one end of a straw in the melted white chocolate, then gently insert into the center of a cake ball, about halfway through the ball. Return the ball, straw-side up, to the baking sheet. Repeat with the remaining cake balls, then return to the freezer for at least 45 minutes, or until the balls are thoroughly chilled and firm.
  • Line another small baking sheet with parchment paper.
  • Mix 1-3 drops of red food coloring, 1 drop at a time, into the remaining melted white chocolate until it is the desired shade of pink. Transfer the pink chocolate to a small piping bag with a very small round tip.
  • Pipe the pink chocolate onto the prepared baking sheet in 24 1-inch-wide bow shapes, using a toothpick to smooth out the edges and fill any gaps. Freeze for 10 minutes, until set. Remove from the freezer and squeeze a small dot of pink gel icing onto the center of each bow, then return to the freezer until ready to use.
  • Add the remaining white chocolate chips and the coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
  • Working one at a time, remove the cake pops from the freezer. Dip the pop in the melted white chocolate until completely coated, using a spoon as needed to help cover the top. Use the straw to spin the pop over the bowl to remove any excess chocolate, then sprinkle with rainbow sprinkles. Place the pop, straw up, back on the baking sheet in the freezer. Repeat with the remaining pops, then freeze for 10 minutes more, until the chocolate is set.
  • Using the remaining vanilla frosting, place a small dot of frosting on the back of each pink chocolate bow, then press onto the top corner of each cake pop.
  • Refrigerate the pops until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 34 grams

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2021-05-15 Rainbow Clown Cake. Credit: momlovestocook. View Recipe. Using a box of white cake mix makes this rainbow cake recipe oh-so easy. You can bake into two 8-inch cake layers as directed, or make into cupcakes as many others have. It's recommended to use food coloring paste or gel in this recipe, which are more concentrated than liquid food coloring.
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RAINBOW SPRINKLE SCONES (RECIPE + VIDEO) - SALLY'S BAKING ADDICTION
2018-02-16 Meanwhile, preheat oven to 400°F (204°C). Line 1 or 2 large baking sheets with parchment paper or silicone baking mat (s). If making mini scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet (s). Bake the larger scones for 20-25 minutes or until lightly browned.
From sallysbakingaddiction.com


RAINBOW SPRINKLE SNACKING CAKE FROM SNACKABLE BAKES
2022-05-24 Subscribe to my bi-monthly (extraordinarily newsy) newsletter, chock full of recipes and fascinating personal tidbits. Invalid email address. I promise not to spam you. You can unsubscribe at any time. Cakes Vanilla. ← Cranberry Vanilla Breakfast Buckle from Snackable Bakes → Strawberry-n-Cream Bars from Snackable Bakes. 2 replies on “Rainbow Sprinkle …
From jessiesheehanbakes.com


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