Multi-Layered Sprinkle Cake

This vibrant Multi-Layered Sprinkle Cake is a celebration of fun and flavor, featuring layers of moist vanilla cake studded with rainbow sprinkles, all covered in a rich buttercream frosting. Perfect for birthdays and special occasions.

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk, at room temperature
  • 4 large eggs, at room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rainbow sprinkles

For the Buttercream Frosting:

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Additional sprinkles for decorating

Directions

For the Cake:

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
  2. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add Wet Ingredients: Beat in the eggs, one at a time, then mix in the vegetable oil, vanilla extract, and almond extract (if using).
  4. Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until smooth.
  6. Fold in Sprinkles: Gently fold in the sprinkles, being careful not to overmix to avoid color bleeding.
  7. Divide and Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Frosting:

  1. Beat Butter: In a large bowl, beat the butter until creamy.
  2. Add Sugar: Gradually add powdered sugar, beating on low speed until combined.
  3. Add Cream and Flavoring: Add the heavy cream, vanilla extract, and salt. Beat on high speed until the frosting is light and fluffy.

Assembling the Cake:

  1. Layer and Frost: Place one cake layer on a serving plate. Spread a layer of buttercream frosting on top. Repeat with the remaining cake layers, spreading frosting between each layer.
  2. Final Frosting: Frost the top and sides of the cake with the remaining buttercream.
  3. Decorate: Decorate with additional sprinkles as desired.

Servings and Timing

  • Prep Time: 30 minutes
  • Baking Time: 25-30 minutes per batch
  • Total Time: Approximately 2 hours
  • Servings: 12 slices

Variations

  • Flavor Variations: Substitute different extracts or add flavorings like lemon or almond to the cake batter.
  • Frosting Variations: Use different colors of frosting for a more vibrant or themed cake.

Storage/Reheating

  • Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • Reheating: Allow the cake to come to room temperature before serving if refrigerated.

10 FAQs

  1. Can I use other types of sprinkles?
  • Yes, you can use any type of sprinkles or confetti that you like.
  1. What if I don’t have four cake pans?
  • You can bake the cake in batches or use fewer pans and cut the layers in half horizontally.
  1. How can I ensure even cake layers?
  • Use an oven thermometer to ensure your oven is at the correct temperature and level the batter in the pans.
  1. Can I make this cake ahead of time?
  • Yes, you can bake the cake and freeze it for up to 3 months. Thaw before frosting and serving.
  1. What if my cake layers are domed?
  • You can level the cake layers with a knife or cake leveler before frosting.
  1. Can I use a different frosting recipe?
  • Yes, you can use cream cheese frosting or whipped cream if preferred.
  1. How do I avoid color bleeding with the sprinkles?
  • Gently fold in the sprinkles and avoid overmixing.
  1. Can I use a different type of pan?
  • Yes, but baking times may vary if using a different pan size.
  1. How long can I store the cake?
  • The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
  1. How do I get a smooth finish on the frosting?
    • Use a spatula or an offset knife to smooth the frosting and create a clean finish.

Conclusion

This Multi-Layered Sprinkle Cake is a delightful treat that brings color and joy to any celebration. Its moist layers, vibrant sprinkles, and creamy buttercream frosting make it a show-stopping dessert that’s sure to impress.

Print
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Multi-Layered Sprinkle Cake


  • Author: Lina Judi
  • Total Time: 1 hour

Description

Brighten up any celebration with this vibrant and festive Multi-Layered Sprinkle Cake. Featuring layers of soft, vanilla-flavored cake adorned with colorful sprinkles and topped with creamy buttercream frosting, this cake is perfect for birthdays and special occasions.


Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk, at room temperature
  • 4 large eggs, at room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rainbow sprinkles

For the Buttercream Frosting:

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Additional sprinkles for decorating

Instructions

For the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then mix in the vegetable oil, vanilla extract, and almond extract (if using).
  4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until smooth.
  6. Gently fold in the sprinkles, being careful not to overmix to avoid color bleeding.
  7. Divide the batter evenly among the prepared pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Buttercream Frosting:

  1. In a large bowl, beat the butter until creamy.
  2. Gradually add powdered sugar, beating on low speed until combined.
  3. Add the heavy cream, vanilla extract, and salt. Beat on high speed until the frosting is light and fluffy.

Assembling the Cake:

  1. Place one cake layer on a serving plate. Spread a layer of buttercream frosting on top.
  2. Repeat with the remaining cake layers, spreading frosting between each layer.
  3. Frost the top and sides of the cake with the remaining buttercream.
  4. Decorate with additional sprinkles as desired.

Notes

  • Cake Layers: Ensure the cakes are completely cooled before frosting to avoid melting the buttercream.
  • Sprinkles: Add sprinkles gently to the batter to maintain their color and texture.
  • Frosting: If the frosting is too thick, add a bit more heavy cream to reach the desired consistency.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

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