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Sprinkles For Breakfast

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ultimate diy sprinkle cake

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



  • 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
  • Water
  • Candy thermometer


for the cake:

  1. Preheat oven to 350 degrees. Prepare two 8" cake pans, or 4 6" 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.

*Makes 1 Cake

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (20)


Hi! Regarding the candel with piping gel and the candies, can I do it in advance and keep it in the frig or room temperature? Thank you

Lindsay Nathanson

Yes, absolutely!

Cara Howell

Again so easy, thank you!!!!!!

Ashley Sobry

I love how you have taken the time to answer peoples questions! Thank you. I'm excited to make tomorrow!

Lindsay Nathanson

I hope it turned out great!



Lindsay Nathanson

:) glad you like it!


If I make this a day or two ahead and refrigerate it, will the sprinkles "melt" into the frosting? I've haf that happen before with stabalized whipped cream.

Lindsay Nathanson

Hi Kara! The sprinkles should be totally on this buttercream for a few days in the fridge. They will not "melt" into it. Let me know if you have any other questions!

Rachel Dawn Dockter

Just double checking.... Do you really mean to mix the frosting mixture for 30 MINUTES? First timer here so I have no idea if that is what a buttercream frosting calls for or not!

Lindsay Nathanson

Yes! This is an Italian meringue buttercream. So you need to let it mix until the meringue mixture cools down. This way, the butter will not melt when you add it in. I’m excited for you to make this! It’s such a great one! And let me know if you have any further questions!


So is your recipe for 4 layers -2 6 inch pans? Or do you need to double recipe?

Lindsay Nathanson

I suggest using the 6" cake pans - this way you will have a taller cake. You will need to bake 4 separate layers.


Since you are cooking the sugar, and using sugar instead of powder sugar, is this swiss buttercream? I just read your post on which buttercream is the best, which is really helpful, but where does that leave this buttercream? I've had hard time with swiss buttercream before, it's curdled, and my husband hates the thick buttery buttercream. I'm planning to make this cake for my daughter's upcoming birthday. Any tips on frosting it as beautifully as yours would be great!

Lindsay Nathanson

Hi Clara! This is such a good question! This would be considered Italian Buttercream because the egg whites are not being cooked - instead the sugar is being cooked by itself. Even though Swiss is the best for super smooth sides - I still think Italian gets the job done pretty well. And, I find Italian much easier to make. So this is my favorite buttercream recipe!


Hi! I’m planning to make this for my son’s first birthday! I was hoping to make a confetti cake batter as well. Would adding sprinkles to the cake batter work for this recipe? Thank you!

Lindsay Nathanson

Hi Kate! Yes, I think adding sprinkles would be a great addition - I would add 1/2 cup of sprinkles to the batter!

Lisa paulis

How do you peel off the parchment paper and not take off all the frosting?

Lindsay Nathanson

As long as the cake sits in the fridge for a little while (at least 30 minutes), the frosting will be hard enough that it will not come off with the parchment. Let me know if you have any other questions!


how do i make the buttercream pink?

Lindsay Nathanson

Hi Audra! You can make the frosting pink by adding pink food coloring. Let me know if you have any further questions!


How much sprinkles did this cake use? I'm trying to figure out how much I need--I don't want to be short!

Lindsay Nathanson

Hi Paula! It depends on if you are making an 8" cake or a 6" cake. But 3/4 cup should be plenty for either cake!


Is the cake in this photo only two layers? Looks like it would be three or four. Planning to try this this week!

Lindsay Nathanson

Hi Carlye! Sorry for the delay! The cake in the pictures is four 6" pans. Let me know how it turns out!


How did you make the candle? Did you use a store bought #2 candle, spray it with glue, and then apply sprinkles?

Lindsay Nathanson

Hi Laura! I bought a store bought candle and covered the whole thing in piping gel. Then I added the sprinkles! I would be careful with glue because of it's flammability. Let me know if you have any further questions!

Julie Hammack

I am curious to know how to press the sprinkles onto the side of the cake. Do you literally take a handful of sprinkles in the palm of your hand and smush it on with your hand? Thank you!

Lindsay Nathanson

Hi Julie! That is exactly right! Just smush them right in there. But make sure you have something to catch the stragglers underneath!


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

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!


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

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


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

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!


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

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!


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

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.