Sprinkle Party Cake Recipes

SPRINKLE CAKE

Steps:

• Preheat oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
• Whisk together both flours, baking powder, baking soda, and salt in a large bowl; set aside.
• In the bowl of a stand mixer fitted with paddle attachment, beat butter and shortening on medium speed until creamy, 3 to 4 minutes. Add sugar and vanilla, and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of bowl, add egg, and beat until just combined.
• In a small bowl, whisk together ice-cold water, milk, and buttermilk.
• With mixer on low speed, add flour mixture in three additions, alternating with water mixture, beginning and ending with flour mixture. Scrape down sides of bowl. With mixer on medium speed, beat for a few seconds to incorporate. Remove bowl from stand mixer, scatter sprinkles across the top of the batter, and fold them in with a rubber spatula.
• In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold egg whites into the batter with a rubber spatula.
• Divide batter evenly among the prepared pans and smooth tops. Bake, rotating pans halfway through baking time, until a toothpick inserted in center of each cake comes out clean, 40 to 45 minutes Transfer cakes to a wire rack and let cool for 20 minutes. Invert cakes onto rack, remove from pans, and let cool completely. Remove parchment.
• Place one cooled cake layer on a cake turntable (or a serving platter). Using a serrated knife, trim top of cake to create a flat surface, and evenly spread about 1 cup of buttercream over top. Add next layer, trim it, and frost it as before, then add third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance).
• Place turntable on a parchment-lined rimmed baking sheet. Frost sides and top with remaining buttercream. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at sides of cake. Using the sprinkles that are on the parchment (sprinkles that didn't stick), continue turning and throwing until cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.

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.

SPRINKLE PARTY CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
• Make batter and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
• On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting. Top with candy sprinkles. Store loosely covered.

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.

SPRINKLE LAYER CAKE

Steps:

• Heat oven to 350°F. Generously spray four 8- or 9-inch round cake pans with baking spray with flour. Make cake batter as directed on boxes. Pour batter into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, divide frosting among bowls, and tint with food color as desired. You will need about half a container of frosting for between each of the layers and one and a half for the outside and top of the cake. Set the one and a half containers aside if you want to keep it white for the outside and top. Use whatever colors you desire for the 3 bowls of frosting for between the layers.
• Spread 1 tablespoon frosting on cake plate to act as glue. Place 1 cake layer on plate. Spread with half container of frosting. Repeat twice. Top with last layer. Frost outside and top of cake completely with the one and a half containers frosting. Immediately cover cake with sprinkles.

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.