Add a sweet sprinkle of color to your table with this easy rainbow sprinkle cake recipe.
One year seems to have flown by, and in another sense it feels as if I’ve been blogging about sweet confections for… well, forever! One might say that it’s easy to savor life when you measure your year in desserts.
I knew that the Sprinkle Bakes birthday cake could be no less than sprinkle encrusted. It’s even sprinkled on the inside! For several years I’ve requested a Funfetti cake for my birthday, but now I’ve worked out a recipe for a scratch made version. It is made with buttermilk, so it’s extra moist and not overly sweet – but you couldn’t tell from looking at it. It’s a visual sugar rush!
To keep the mood festive, I’ve made birthday hats for the guests. They do not love this idea. Can you tell? Haha! Churro’s little worried face is hilarious. I made sure they didn’t have to endure this humiliation very long.
Gummy bear love.
Have you seen these enormous gummy bears yet? I laughed when I first saw them and said “Who on earth would buy that?!”…ahem.
And then I walked out of the store with one. But hey, it makes a pretty cute cake topper!
Apply a mixture of fun sprinkles to the sides of the cake! Pat handfuls of sprinkles up the sides, or just kind of toss them on. The latter technique is fun, but makes a mess! Sometimes you just have to be at peace with the mess.
This cake is sprinkled inside and out! There’s a bit of a tie dye effect in places that I just love.
Biscuit nearly wrecked the whole cake! But he was very patient wearing his birthday crown, so I figured he deserved just one lick.
Rainbow Sprinkle Cake
- 9" cake pans (2)
- or 8" cake pans (3)
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter softened
- 1 1/4 cups buttermilk
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla
- 3 eggs
- 3/4 cup rainbow sprinkles, jimmes variety found in the ice cream section
Meringue buttercream frosting
- 2 cups sugar
- 2/3 cup water
- 4 large egg whites
- 6 sticks of softened butter yes, 6 sticks!
- 1 teaspoon vanilla
- sprinkles and allsorts for decorating
- Preheat oven to 350 degrees.
- Grease the bottom and sides of two 9″ (or three 8″) pans and line with parchment paper. Grease parchment and set aside.
- In an electric mixer fitted with the paddle attachment, beat all ingredients together except rainbow sprinkles. Beat on high speed for 3 minutes, scraping down the bowl occasionally. When thoroughly mixed, gently fold in rainbow sprinkles. Stir only briefly, because the colors will begin to run quickly.
- Pour batter evenly into pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool on wire racks.
- In a small saucepan over medium heat, dissolve the sugar in the water. Stirring constantly, bring mixture to a boil and cook until 240 degrees is reached on a candy thermometer.
- In the bowl of a stand mixer with the whisk attachment, beat the egg whites until they are foamy. While mixer is running, add the hot sugar syrup to the egg whites in a thin stream. Temper the mixture slowly and carefully.
- Switch whisk attachment for the paddle attachment, and add the softened butter, 1 tablespoon at a time. Frost cooled cakes with buttercream.
- While the buttercream is fresh, add the sprinkles and candy topping.
- Add a variety of nonpareils, sprinkles, quins, sugar confetti and anything else you want to throw at this cake. Sprinkle to your heart's content!