Ultimate DIY Sprinkle Cake

June 10, 2016


How to Bake Your Own Vanilla Cake with Sprinkles

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.

Learn to Make Soft and Moist Cake

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?!

Best Quick and Easy Homemade Sprinkle Cake Do It Yourself Cake with Buttercream Frosting

Ultimate DIY Sprinkle Cake


Ultimate DIY Sprinkle Cake | Sprinkles For Breakfast

Ingredients

Buttercream

  • 2 cups room temperature butter
  • 5 egg whites
  • 1 cup sugar, divided
  • 1 1/2 teaspoons vanilla extract
  • Water
  • Candy thermometer

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

Directions

for the cake:

  1. Preheat oven to 350 degrees. Prepare two 8" cake pans with pam and parchment.
  2. In a medium bowl combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
  4. 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.
  5. 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.
  6. Divide the batter between the two cake pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Let cool on racks until cooled completely.

for the buttercream:

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add vanilla and mix until just combined.

for the assembly:

  1. 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.
  2. Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer.
  3. 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.
  4. 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.
  5. Measure halfway down the cake. Gently press parchment around the cake so it makes a straight line.
  6. Gently press sprinkles into buttercream. Once the entire bottom of the cake is covered, remove the parchment. Transfer cake back to cake plate.
  7. Spread piping gel all over number candle. Cover with sprinkles.

Here are some of the ingredients used in this recipe

Candy thermometerPiping gel



Comments (5)




Katy

10/20/16 04:07 PM

I'm planning to attempt this beauty (not in pink) for my son's first birthday this weekend but reading through this now I'm really confused by the assembly instructions and starting to panic! It sounds like you're supposed to go ahead and put it on a cake plate for frosting it, but then put it on an upside down cake plate after that for doing the sprinkles? You have to transfer it from/to the cake plate after it's been frosted? Or do you put the cake plate on top of the cake pan for some reason...? So confused and I really don't want to screw it up!


Lindsay Nathanson

10/20/16 04:55 PM

Don't panic! This is totally my fault. My instructions were not clear enough. Hopefully this will help....

  1. You put it on the cake plate to frost it. Once you are done frosting, you put it in the fridge.
  2. Once it is chilled, I like to transfer it from the plate to an upside down cake pan (that is sitting in a large bowl or baking dish) to do the sprinkles. You do not have to do this. This just makes clean up much easier. You can totally do the sprinkles while the cake is on the cake plate. It will just be a little messier. Those sprinkles like to go everywhere!
  3. When you complete the sprinkle part, If you did the cake pan, then you transfer back to the cake plate .

Does this make sense? If not, let me know! I want your son to have an awesome first birthday cake!


Ali

10/09/16 10:14 AM

Love this cake and am going to try and make it for my daughters 2nd birthday this weekend!! Very scared but hoping all goes to plan! Is it possible to make the day before and refrigerate or is it best to make the day of? Or better to bake the day before and assemble the day of? Thanks :-)


Lindsay Nathanson

10/10/16 12:23 AM

Making it the day before and refrigerating it will be just fine! Whatever works for you in terms of timing. Good luck!


Kirsten

09/30/16 10:18 PM

I have a question! I normally make my buttercream by whipping 2 cups of butter for about 10 minutes then slowly adding about 1 cup of icing sugar and some vanilla or whatever I am adding in to make a different flavour, I am just wondering how you buttercream turns out with the melting of sugar etc. Is it a hard buttercream and smooth to work with or is it light and fluffy? thanks!


Lindsay Nathanson

10/03/16 12:03 AM

Hi Kirsten! That is a great question. The kind of buttercream you are making is an American Buttercream. It is a much heavier icing than the Italian Buttercream that is in this recipe. The Italian is much lighter and much easier to smooth on the cake!


Caroline

09/02/16 05:34 PM

This looks amazing and I'd love to try it for my upcoming daughter's 2nd birthday. However, I'm deeply skeptical of my ability to "gently press sprinkles into buttercream" without resulting in a big icky mess, sprinkles everywhere, me in tears... Do you have any tips on how exactly to get all those sprinkles on there? Do you start from the topper the paper? The middle?


Lindsay Nathanson

09/02/16 07:08 PM

Well we definitely do NOT want tears! As long as your buttercream is nice and cold, I promise you will not have a big sticky mess! I like to start at the top to the paper and work my way down. I hope that helps. Good luck!


Katy

09/01/16 03:16 PM

Love this and planning to do the same for my son's first birthday! About how many sprinkles do you think it takes to cover the bottom portion of the cake (not including the candle)? Like 1 cup maybe?


Lindsay Nathanson

09/01/16 09:13 PM

I so excited you are making this cake! 1 cup should be enough but I would have 1 1/2 cups on hand just to be safe.


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