Sprinkle Layer Cake Recipes

RAINBOW LAYER CAKE

Steps:

• Preheat oven to 350 degrees F. Line six 6-inch cake pans with parchment paper.
• Beat egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes. Increase mixer speed to high and continue beating until soft peaks form, about 3 minutes. Gradually add 1/2 cup of the sugar, continuing to beat until stiff peaks form, about 3 minutes more.
• In another large mixing bowl, cream butter and the remaining 1/2 cup of sugar on medium speed until light and fluffy and increased in volume, about 5 minutes. Add applesauce, vanilla, and eggs and mix on medium speed for 1 minute more.
• Sift together flour, baking powder, and salt. Add to butter mixture and mix on medium speed for 1 minute. Pour in 3/4 cup water and mix to combine. Fold in egg whites with a large spatula.
• Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached. Pour each of the colored batters into a different parchment-lined cake pan (each should be half full) and bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes.
• Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Using an offset spatula, frost the whole cake with a thin layer of buttercream.
• Place cake on a freezer-safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from freezer and cover cake in sprinkles. See how to cover a cake in sprinkles.

RAINBOW SURPRISE INSIDE CAKE

Steps:

• Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
• Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
• To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.

SPRINKLE LAYER CAKE

Steps:

• Heat oven to 350°F. Generously spray four 8- or 9-inch round cake pans with baking spray with flour. Make cake batter as directed on boxes. Pour batter into pans.
• Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, divide frosting among bowls, and tint with food color as desired. You will need about half a container of frosting for between each of the layers and one and a half for the outside and top of the cake. Set the one and a half containers aside if you want to keep it white for the outside and top. Use whatever colors you desire for the 3 bowls of frosting for between the layers.
• Spread 1 tablespoon frosting on cake plate to act as glue. Place 1 cake layer on plate. Spread with half container of frosting. Repeat twice. Top with last layer. Frost outside and top of cake completely with the one and a half containers frosting. Immediately cover cake with sprinkles.

ONE LAYER SPRINKLE CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease a 9×2 inch round cake pan, line with a parchment paper round (see #6 in Cake Baking Tips), then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. I recommend using nonstick spray for greasing.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the sprinkles.
• Pour batter evenly into prepared cake pan.
• Bake for around 27-31 minutes or until the cake is baked through. After about 18 minutes, tent the cake with aluminum foil to prevent the top and edges from over-browning. To test the cake for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done.
• Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners' sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/4 cup (30g) more confectioners' sugar if frosting is too thin or a splash of heavy cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add a small pinch.)
• Spread frosting all over the top. I always use an icing spatula. Top with sprinkles, if desired.
• Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.

SPRINKLE CAKE

Steps:

• Preheat oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
• Whisk together both flours, baking powder, baking soda, and salt in a large bowl; set aside.
• In the bowl of a stand mixer fitted with paddle attachment, beat butter and shortening on medium speed until creamy, 3 to 4 minutes. Add sugar and vanilla, and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides of bowl, add egg, and beat until just combined.
• In a small bowl, whisk together ice-cold water, milk, and buttermilk.
• With mixer on low speed, add flour mixture in three additions, alternating with water mixture, beginning and ending with flour mixture. Scrape down sides of bowl. With mixer on medium speed, beat for a few seconds to incorporate. Remove bowl from stand mixer, scatter sprinkles across the top of the batter, and fold them in with a rubber spatula.
• In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold egg whites into the batter with a rubber spatula.
• Divide batter evenly among the prepared pans and smooth tops. Bake, rotating pans halfway through baking time, until a toothpick inserted in center of each cake comes out clean, 40 to 45 minutes Transfer cakes to a wire rack and let cool for 20 minutes. Invert cakes onto rack, remove from pans, and let cool completely. Remove parchment.
• Place one cooled cake layer on a cake turntable (or a serving platter). Using a serrated knife, trim top of cake to create a flat surface, and evenly spread about 1 cup of buttercream over top. Add next layer, trim it, and frost it as before, then add third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance).
• Place turntable on a parchment-lined rimmed baking sheet. Frost sides and top with remaining buttercream. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at sides of cake. Using the sprinkles that are on the parchment (sprinkles that didn't stick), continue turning and throwing until cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.

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.