March 28, 2021 2 min read

I don't know what made me want to bake a cake. Maybe because I hadn't made one in a while, maybe it was the picture of the pretty, bright, sprinkle topped cake that got me or the little snap of sunshiney, warm weather we had. This happy, little cake just makes me smile. It's a nothing too outrageous, just a good, simple vanilla cake with sprinkles. And the smell in your home when it's baking - well, you can just imagine - pretty delish! So go ahead, bake some happy;)

Happy Sprinkle Cake

Add to the bowl of your mixer and using the paddle attachment, beat on medium speed until smooth
3/4 c. softened, unsalted butter

Add in 1 1/2 c. sugar and beat until light and fluffy - about 3-5 minutes.

Add in
2 tsp. vanilla
3 lg. eggs (one at a time, mixing between add ins)

In a separate bowl, stir together
3/4 c. whole milk
1/3 c. sour cream

In another bowl, add in and using a whisk mix it together
1 c. plus 3 tbsp. all purpose flour *(not packed but spooned into measure)
1 c. plus 3 tbsp. cake flour * (as above)
2 1/4 tsp. b. powder
3/4 tsp. salt

Add the above 2 mixes to the butter mixture. Beat in, in 3 batches, starting with the flour mixture and ending with the flour mixture.

When the last flour batch is added in, mix until just barely combined, remove from mixer and gently fold in
1 c. rainbow sprinkles

Grease and flour your baking pans (you can make a 3 or 2 layer cake or cupcakes - your choice) I like to add a circle of parchment paper to my cake pans for easier removal.

Bake at 350 degrees until toothpick comes out with just a few crumbs or top bounces back - do not over bake - for about 25 minutes. Note - if using 3 pans or making cupcakes adjust your baking time.

Let cool for about 10 minutes and remove from pan. Cool completely before icing.

Beat at med-high speed, until butter is smooth and creamy (about a minute)
1 1/2 c. unsalted, softened butter

On low speed, gradually add in (cover your mixer with a tea towel - keeps the icing sugar dust contained)
**4 cups icing sugar
**3 tbsp. heavy cream
1 tsp. vanilla

Beat at med-high speed until the frosting is light, airy and close to white.

**(if needed to get the consistency right, add in more icing sugar or cream- it should spread easily and keep it's shape)

Ice the cake and sprinkle with 1/2 c. rainbow sprinkles.


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