Happy Friday! I am so excited the weekend is here. My life has been a little crazy lately, and this is the first weekend in a while that I have absolutely no plans! It's going to be great.
But, before the weekend starts, I wanted to give you guys this awesome DIY Sprinkle Cake. If you are the kind of mom that likes to make their kids birthday cakes, this is a such great choice! It's super easy AND super cute. I mean...who doesn't love sprinkles, right?!
Ultimate DIY Sprinkle Cake
- 5 large egg whites
- 1 cup whole milk
- 2 1/4 teaspoons pure vanilla extract
- 3 cups cake flour
- 1 3/4 cups sugar
- 1 tablespoon + 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, room temperature
- 2 cups room temperature butter
- 5 egg whites
- 1 cup sugar, divided
- 1 1/2 teaspoons vanilla extract
- Pink food coloring
- Candy thermometer
- Parchment paper
- Number Candle
- Small paint brush
- Piping gel
for the cake:
- Preheat oven to 350 degrees. Prepare two 8" cake pans with pam and parchment.
- In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
- Add the butter and remaining milk, and mix on a low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
- Scrape the sides of the bowl and begin to add the egg mixture in 2 separate batches, beat on medium speed until it is just combined.
- Divide the batter between the two cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool on racks until cooled completely.
for the buttercream:
- In a small sauce pan put 3/4 cup of sugar and cover the sugar with a little bit of water until the sugar looks like wet sand. Cook on a stove top over high heat until it reaches 248 degrees (you will need a candy thermometer).
- While the sugar is cooking, whip eggs whites in a bowl of an electric mixer fitted with the paddle attachment at a high speed until they reach soft peaks.
- Once the egg whites reach soft peaks add the other 1/4 cup of sugar and mix on a high speed until the egg whites reach stiff peaks. You can keep mixing the egg whites at a high speed until the sugar is done cooking.
- Once the sugar reaches 248 degrees immediately take it off the stove. While the mixer is still running on high speed, add the sugar syrup to the egg white mixture. Mix on a high speed for 30 minutes.
- After 30 minutes, add the room temperature butter and mix on a high speed for 5-10 minutes until the butter is fully combined and the mixture resembles buttercream.
- Add vanilla and pink food coloring. Mix until just combined.
for the assembly:
- Once cakes are cool, take them out of the pans, and place one layer onto a cake plate. Using an offset spatula, spread 1 cup of frosting on the cake.
- Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer.
- Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides. Smooth side with bench scraper. Place in fridge for 40 - 60 minutes.
- Place a cake pan upside down in a large bowl or baking dish. Take the cake out of the fridge and transfer it from the cake plate to the cake pan.
- Measure halfway down the cake. Gently press parchment around the cake so it makes a straight line.
- Gently press sprinkles into buttercream. Once the entire bottom of the cake is covered, remove the parchment. Transfer cake back to cake plate.
- Spread piping gel all over number candle. Cover with sprinkles.