Old School Birthday Sprinkle Cake (2024)

This show-stopping Old School Birthday Sprinkle Cake deserves a spot on your dessert menu. Layers of moist, fluffy vanilla cake are frosted with luscious buttercream and coated in rainbow sprinkles! Serve plain or with ice cream or custard during birthdays or other special occasions.

The old-school sprinkle tray bake cake inspires this birthday cake! Instead of baking the cake in a tray, I bake them in circular cake tins, add vanilla buttercream in between each layer, frost the cake with buttercream and coat it with sprinkles!

This cake is a great option for kids' birthdays and rainbow-themed parties. You can also try my rainbow layer cake if you love this cake.

What I Love About This Recipe

• It uses easy-to-find ingredients.
• The ingredients are budget-friendly.
• You can change the size depending on how many people you need to feed.
• It can be made into cupcakes.

Ingredients

• Unsalted butter: Ensure the butter is at room temperature to achieve the ideal cake batter consistency.
• Caster Sugar: Sift the cast sugar to remove excess lumps or dirt.
• Eggs: Use room-temperature eggs to ensure that the ingredients combine properly when mixing. If you are short on time, place the eggs in their shells in warm water for seven minutes or until they reach room temperature.
• Vanilla extract: For vanilla flavor.
• Self-raising flour: Sift the flour before mixing. Do not use plain flour because it does not include leavening agents.
• Baking powder: To give the cake a fluffy cake texture.
• Milk: Use room-temperature full-fat milk.

Sprinkle Cake Decoration

• Unsalted butter: Use room-temperature butter to make the buttercream.
• Icing sugar: Sift the sugar before combining the ingredients for a smooth texture.
• Heavy cream or milk: Use full fat heavy creamy.
• Vanilla extract: Adds vanilla flavor.
• Colored sprinkles: For decoration.

Equipment

• Mixing bowl
• Hand-held or stand mixer
• Baking tins

Recipe Variations

The classic sprinkle cake is made in a tray so feel free to bake the cake batter in a tray instead. Once the cake cools coat the top with buttercream and sprinkles.

To add an extra surprise, you can make a sprinkle cake with candy inside! Once you layer the cake, create a small circular hole in the center of the first layer and stuff it with candy. Then frost it with buttercream and coat it with sprinkles.

How to Make Sprinkle Cake

1. Preheat oven to 175C or 350F. Then lightly grease a 7” baking tin with oil or butter and line it with parchment paper. Set aside for later.
2. Add 350g of room-temperature unsalted butter and caster sugar to a large bowl. Mix the ingredients for 3-5 minutes or until fluffy.

3. Next, pour one egg into the creamed butter and mix for 2 minutes or until the egg disappears. Repeat this step with the remaining eggs and add 1 teaspoon of vanilla extract.

4. Combine 350g of self-raising flour with 1 teaspoon of baking powder. Add one-third of the flour mixture. Repeat this step until the cake batter is just combined. Do not over mix as this will result in a tough, chewy cake. Add 1-2 tablespoon of milk if the cake batter is too thick.

5. Pour the cake batter into the prepared cake tins. Bake for 30 minutes or until a toothpick that is pushed in the center comes out clean.

6. Let cakes cool completely on a cooling rack.

Decorate Sprinkle Cake

7. As the cake cools, prepare the buttercream. Whisk 400gof room-temperature unsalted butter in a bowl for 1 minute. Then add one-third of 700g of sifted icing sugar and whisk until combined. Repeat this step with the remaining sugar. Add 2-3 tablespoon of heavy cream and 1 teaspoon of vanilla extract. Whisk for 3-5 minutes.

8. Add the buttercream to a piping bag and add buttercream on top of the first cake layer. Place the second layer on top of the cake.

9. Frost the whole cake. Use a smoother to smooth around the cake and the edges. Then coat the cake in sprinkles and decorate with more buttercream around the rim of the cake.

8. Serve this fun Sprinkle cake for birthdays, plain or with custard.

Tips and Tricks

• Mixing: Do not overmix the batter once the wet and dry ingredients have been combined because this will affect the texture of the cake and make it chewy.
• Weighing ingredients: Use a measuring scale to weigh the ingredients to avoid any pitfalls.
• Room temperature: All of the wet ingredients should be at room temperature for ease when mixing.
• Cooling: Let the cake cool completely before frosting it with buttercream. The buttercream will melt if the cake is still hot or warm.

FAQs

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