Old School Birthday Sprinkle Cake
This show-stopping Old School Birthday Sprinkle Cake deserves a spot on your dessert menu. Layers of moist, fluffy vanilla cake are frosted with luscious buttercream and coated in rainbow sprinkles! Serve plain or with ice cream or custard during birthdays or other special occasions.
Servings: 12 people
Calories: 832kcal
Equipment
- mixing bowl
- Hand-held or stand mixer
- baking tins
Ingredients
- 350 g of unsalted butter room temperature
- 350 g of caster sugar
- 6 eggs at room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 350 g of self-raising flour
- 1-2 tablespoon of milk
Buttercream Frosting
- 400 g unsalted butter room temperature
- 700 g of icing sugar sifted
- 1-2 tablespoon of heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 175C or 350F. Then lightly grease a 7” baking tin with oil or butter and line it with parchment paper. Set aside for later.
- Add unsalted butter and caster sugar to a large bowl. Mix for 3-5 minutes or until fluffy.
- Next, pour one egg into the creamed butter and mix for 2 minutes or until the egg disappears. Repeat this step with the remaining eggs and add vanilla extract.
- Add one third of the flour, baking powder, milk and mix until combined. Repeat this step until the cake batter is just combined. Do not over mix as this will result in a tough chewy cake.
- Pour the cake batter into the prepared cake tins. Bake for 30 minutes or until a toothpick that is pushed in the centre comes out clean.
- Let cakes cool completely on a cooling rack.
Decorate Sprinkle Cake
- As the cake cools, prepare the buttercream. Whisk room-temperature unsalted butter in a bowl for 1 minute. Then add one-third of the sifted icing sugar and whisk until combined. Repeat this step with the remaining sugar. Add heavy cream and vanilla extract and whisk for 3-5 minutes.
- Add the buttercream to a piping bag and pipe buttercream on top of the first cake layer. Place the second layer on top of the cake. Then frost the whole cake. Use a smoother to smooth around the cake and the edges. Then coat the cake in sprinkles and decorate with more buttercream around the rim of the cake.
- Serve this fun Sprinkle cake for birthdays, plain or with custard.
Video
Notes
- Mixing: Do not overmix the batter once the wet and dry ingredients have been combined.
- Weighing ingredients: Use a measuring scale to weigh the ingredients.
- Room temperature: All of the wet ingredients should be at room temperature.
- Cooling: Let the cake cool completely before frosting it with buttercream. The buttercream will melt if the cake is still hot or warm.
Nutrition
Serving: 220g | Calories: 832kcal | Carbohydrates: 109.73g | Protein: 9.56g | Fat: 40.55g | Saturated Fat: 23.406g | Polyunsaturated Fat: 1.866g | Monounsaturated Fat: 12.551g | Cholesterol: 379mg | Sodium: 425mg | Potassium: 166mg | Fiber: 0.8g | Sugar: 86.26g | Vitamin A: 1338IU | Calcium: 156mg | Iron: 3.45mg