Best Sprinkles Cake Recipes

SPRINKLES CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside.
• Whisk together the flour, cornstarch, baking powder and salt in a medium bowl.
• In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts.
• With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely.
• For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy.

GLAZED CHOCOLATE CAKE WITH SPRINKLES

Steps:

• Make cake:
• Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
• Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).
• Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.
• Make glaze while cake cools:
• Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken).
• Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils.

RAINBOW SPRINKLES LAYER CAKE

Steps:

• For the cake layers: Preheat the oven to 350 degrees F. Coat six 8-inch round cake pans with flour-based baking spray (or grease and flour pans).
• Sift the flour, baking powder and salt into a large bowl. Combine the milk and vanilla in a large liquid measure with a pour spout. Beat the butter in the bowl of an electric mixer on medium speed until smooth. With the mixer running, gradually add the granulated sugar and beat until the mixture turns pale and fluffy, about 3 minutes. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk mixture. Begin and end with the flour. Mix until just combined.
• Beat the egg whites in a spotlessly clean bowl on high speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the batter in 3 additions.
• Place 2 cups of the cake batter in 6 separate bowls. Tint each bowl of batter with a different gel food color, so that you have a bowl of red, orange, yellow, green, blue and violet batter. Fold the color in well with a rubber spatula until no streaks of white cake batter remain.
• Spread the batter into the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, about 20 minutes. Turn the cakes out onto wire racks to cool completely. When the cakes are cool, level the tops with a serrated knife or a cake leveler.
• For the Swiss meringue buttercream: Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.
• Whisk together the egg whites, granulated sugar and salt in a large heatproof bowl. Set the bowl over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120 to 140 degrees F on a candy thermometer). Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium high until stiff peaks form. Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).
• Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer to medium-low speed and add the butter a few cubes at a time, beating until well incorporated before the next addition (see Cook's Note). Add the vanilla extract. Beat on high speed until the frosting is thick and completely smooth.
• Frost the cake: Transfer 1 cup of frosting to a piping bag fitted with a small star tip; set aside.
• Top each cake layer with a small amount of frosting. Begin with the violet cake layer on the bottom, followed by the blue, green, yellow, orange and red. Cover the entire cake with frosting using an offset spatula and smooth the frosting with a bench scraper or frosting smoother. Place the cake in a large dish and use a cupped hand to press on the rainbow sprinkles, allowing the excess to fall back into the dish. Repeat until the bottom two-thirds of the cake is covered with the sprinkles. Using the reserved frosting in the piping bag, pipe stars around the top edge and center of the cake, and around the bottom edge of the cake. Decorate each star on the top edge of the cake with alternating colors of the round candies. Scatter rainbow nonpareils over the bottom edge. Add more rainbow sprinkles to the top center of the cake.
• For the marshmallow fondant bunting: Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals at 100% power, stirring in between each, until melted and smooth, about 1 minute.
• Add 1 cup of sifted confectioners' sugar to the melted marshmallow and stir to combine. When the first cup is thoroughly mixed in, add the second cup of confectioners' sugar. Stir well until stiff. Grease a work surface with the vegetable shortening and transfer the fondant from the bowl to the greased area. Knead well until smooth and pliable. The fondant should not be sticky and it should hold its shape firmly when rolled into a ball. If the ball relaxes and loses its shape, knead in more confectioners' sugar a little at a time.
• Roll the fondant into a ball and cut into 6 even pieces. Tint each ball with the food colors so that you have one of each: red, orange, yellow, green, blue and violet. (Wear gloves during kneading to avoid staining hands.)
• Roll out each piece of fondant to 1/8 inch thickness on a piece of parchment paper. Use a 1 1/2-inch triangle cutter to stamp shapes from each piece of fondant.
• Place the triangles end-to-end in a swag design around the top edge of the cake, in rainbow color order (red, orange, yellow, green, blue, violet). If the pieces do not naturally stick to the frosting, add a small dot of water to the backs of the triangles to adhere them to the cake.
• Serve eye-popping slices of rainbow cake to delighted guests. If there are leftovers, cover the cake loosely with plastic wrap and store at room temperature.

POUND CAKE WITH CARAMEL ICING & APRICOT-GINGER SPRINKLES

Steps:

• POUND CAKE:.
• Beat butter at medium speed with an electric mixer until creamy.
• Gradually add sugars, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until yellow disappears after each addition.
• Stir together flour, salt, and baking soda.
• Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
• Beat at low speed just until blended after each addition.
• Stir in vanilla.
• Pour into 2 greased and floured 9- x 5-inch loaf pans.
• Bake at 325°F for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on a wire rack 10 minutes.
• Remove cakes from pans, and let cool 2 hours or until completely cool.
• PREPARE CARAMEL ICING:.
• Bring first 4 ingredients to a full rolling boil in a medium saucepan over medium heat, stirring often.
• Boil, stirring constantly, 1 minute.
• Remove from heat; stir in vanilla.
• Beat at medium speed with an electric mixer 2 to 4 minutes or until thickened.
• Use immediately.
• Pour over cake, allowing it to drip down sides of cake.
• APRICOT-GINGER SPRINKLES:.
• Toss all ingredients together, and top pound cake no more than one hour before serving.
• Let stand 30 minutes or until icing is firm.
• Enjoy!

GLAZED CHOCOLATE CAKE WITH SPRINKLES

Steps:

• Make cake: Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment. Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled). Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour. Make glaze while cake cools: Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken). Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils. Cooks' note: Cake can be made 2 days ahead and kept at room temperature (glaze will not remain shiny).

CAKE BATTER & SPRINKLES FUDGE

Steps:

• Mix together the cake mix and powdered sugar in a large bowl.
• Add milk and butter (do not stir them in) and microwave for 2 minutes. It's cool cause the butter starts to "cook" with the batter, my kids loved looking at it.
• Mixing everything together RIGHT away. The batter will be VERY thick.
• Fold in white chocolate until MOSTLY melted (a few chunks left is actually really nice in the fudge.
• Then add the sprinkles and stir gently. You do not want the sprinkles BLEED.
• Spoon into an 9x9 inch pan (lined with parchment paper), and cover with more sprinkles
• Cool in the refrigerator for at least 1 hour (overnight is better).
• Cut into squares and enjoy

CAKE MIX & SPRINKLES BARK

Steps:

• Melt dark chocolate either in the microwave or a double boiler.
• Mix in 2 Tbsp of the cake mix until there are no lumps.
• You'll probably need to reheat it a bit so it's not so thick.
• Line a baking sheet with parchment paper and pour chocolate on. You can smooth it with a spatula to the thickness you desire.
• Let cool until dull
• Melt the while chocolate.
• Whisk in the rest of the cake mix slowly, stirring well until no lumps remain.
• Pour white chocolate on top.
• Sprinkle on sprinkles.
• Once it set, break into chunks.