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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 8-inch three-layer cake 10 to 12 servings

sprinkle-cake-058-d112178.jpg

Ingredients

Ingredient Checklist

1/2 cup (1 stick) unsalted butter, softened, plus more for pans

2 1/2 cups cake flour, plus more for dusting

3/4 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon coarse salt

1/2 cup vegetable shortening, room temperature

1 3/4 cups sugar

2 tablespoons pure vanilla extract

1 large egg

1 cup ice-cold water

1/2 cup whole milk

1/2 cup well-shaken buttermilk

1 cup sprinkles (assorted colors)

3 large egg whites, at room temperature

1/4 teaspoon cream of tartar

Swiss Meringue Buttercream for Sprinkle Cake

1 to 1 1/4 cups sprinkles, for decorating

      Cook's Notes

This cake will keep in a cake saver refrigerated for up to 3 days. Bring to room temperature for at least 2 hours before serving.

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 8-inch three-layer cake 10 to 12 servings

sprinkle-cake-058-d112178.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 8-inch three-layer cake 10 to 12 servings

Recipe Summary

Yield: Makes one 8-inch three-layer cake 10 to 12 servings

Yield: Makes one 8-inch three-layer cake 10 to 12 servings

Makes one 8-inch three-layer cake 10 to 12 servings

sprinkle-cake-058-d112178.jpg

sprinkle-cake-058-d112178.jpg

Ingredients

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
  • 2 1/2 cups cake flour, plus more for dusting
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 1/2 cup vegetable shortening, room temperature
  • 1 3/4 cups sugar
  • 2 tablespoons pure vanilla extract
  • 1 large egg
  • 1 cup ice-cold water
  • 1/2 cup whole milk
  • 1/2 cup well-shaken buttermilk
  • 1 cup sprinkles (assorted colors)
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Swiss Meringue Buttercream for Sprinkle Cake
  • 1 to 1 1/4 cups sprinkles, for decorating

Directions

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.

      Cook's Notes

This cake will keep in a cake saver refrigerated for up to 3 days. Bring to room temperature for at least 2 hours before serving.

Cook’s Notes

This cake will keep in a cake saver refrigerated for up to 3 days. Bring to room temperature for at least 2 hours before serving.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Sprinkle Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Sprinkle Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest