Rainbow Sprinkle Cake

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Sprinkle cake layers – 1 cup plus 2 tablespoons unsalted butter at room temperature – 1 1/2 cups granulated sugar – 3 cups all-purpose flour – 1/2 teaspoon baking soda – 1 1/4 teaspoons baking powder – 1/2 teaspoon fine grain salt

– 5 egg whites at room temperature – 1 1/2 teaspoons white cake flavor such as Bakto brand or 1 teaspoon vanilla extract plus 1/4 teaspoon almond extract – 3/4 cup sour cream at room temperature – 2/3 cup whole milk at room temperature – 3/4 cup rainbow sprinkles ice cream type, called 'jimmies'

Vanilla buttercream and sprinkle coating – 1 1/2 cups unsalted butter – 6 cups confectioners’ sugar – 2 teaspoons vanilla extract – Milk or cream to thin – 1 1/4 cup Mixed rainbow sprinkles jimmies, confetti, nonpareils, sugar pearls

Decor – 8 round gourmet lollipops see blog post for shopping link

Sprinkle cake layers – Preheat the oven to 350F. – In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy. Sprinkle in the granulated sugar gradually as you mix. Beat until light and fluffy. – In a separate large mixing bowl, sift together the flour,

baking soda, baking powder, and salt. – In a 4-cup measure or batter bowl with a pour spout, whisk together the egg whites, vanilla, sour cream, and milk. – Switch the mixer beater to the paddle attachment Beat 1/3 of the dry ingredients into the creamed butter mixture until just incorporated.

Add in half of the liquid mixture; beat until combined. Continue adding 1/3 flour mixture followed by the remaining liquid; end with the flour mixture. Beat until the mixture is lightened in color and fluffy, about 2 minutes. Fold in the rainbow sprinkles. – Coat three 8-inch cake pans with flour-based baking spray.

Alternatively, grease and flour the pans. – Divide the cake batter between the prepared pans. Smooth the top of the batter with the flat edge of the offset spatula. – Bake the cakes for 25-30 minutes, or until the cakes spring back when pressed in the centers. Remove the cakes from the oven. If the tops are slightly rounded, flatten gently using a paper

towel while the cakes are still warm. Do this gently and carefully as steam will escape as you press. – Remove cakes to a wire rack to cool completely.

Buttercream – Beat the butter in the bowl of an electric mixer fitted with the whip attachment. Whip until creamy. Add the confectioners’ sugar. Beat until combined. Add vanilla extract; mix well. Beat on medium speed adding milk or cream 1 tablespoon at a time, until the mixture thins to piping consistency. Beat on high speed until

the frosting turns almost white in color, about 4 minutes with a timer set. Scrape down the bowl. Beat again on high speed. Remove 2/3 cup of frosting to a piping bag fitted with a large open star tip (also called French pastry tube). – Fill two of the cooled cake layers with about 1/2 cup of the buttercream on each layer.

Spread evenly. Stack them and then place the remaining cake layer on top. Generously cover the cake with the remaining buttercream using an offset spatula. Immediately coat the sides of the cake with sprinkles. To do this, place the cake on a baking sheet. Pick up handfuls of sprinkles and press them on from the bottom edge of the cake to the top.

Repeat until the entire cake is coated Refrigerate the cake until the frosting firms. – Using the reserved piping bag of frosting, pipe 8 large swirls on the top edge of the cake, well-spaced. Immediately top with sprinkles. – Just before serving add a lollipop between each swirl on top of the cake with their

sticks meeting at the top center of the cake. – Serve this cake at room temperature. The cake's texture and flavors are completely developed at room temperature.

What to expect: Moist cake layers with a light sour cream tang and lots of beautiful rainbow sprinkles inside. White cakes are notorious for drying out quickly, so be sure to keep this cake covered. Decor: Top the cake with the lollipops just before serving. If you have leftovers, remove the lollipops from the cake before refrigerating.

If left on the cake for more than 6 hours, the lollipops will begin to melt with the moisture from the cake. White Cake Flavor: I use Bakto White Cake Flavor (extract) in this cake, which gives it that old school bakery flavor. (See blog post for link.) It reminds me a little of Princess Cake emulsion, but not as strong, as it is a natural flavoring, and not an artificial product.

It has vanilla flavor with small background notes of almond and something a little floral. If you don’t have White Cake Flavor in your cabinet, use 1 teaspoon of vanilla extract and 1/4 teaspoon almond extract for a close approximation. Or, if you’re strictly a vanilla lover, just use vanilla extract.

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Rainbow Sprinkle Cake

Sprinkle cake layers – 1 cup plus 2 tablespoons unsalted butter at room temperature – 1 1/2 cups granulated sugar – 3 cups all-purpose flour – 1/2 teaspoon baking soda – 1 1/4 teaspoons baking powder – 1/2 teaspoon fine grain salt

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INGREDIENTS

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INGREDIENTS

Vanilla buttercream and sprinkle coating – 1 1/2 cups unsalted butter – 6 cups confectioners’ sugar – 2 teaspoons vanilla extract – Milk or cream to thin – 1 1/4 cup Mixed rainbow sprinkles jimmies, confetti, nonpareils, sugar pearls

Read more

INGREDIENTS

Decor – 8 round gourmet lollipops see blog post for shopping link

Read more

INGREDIENTS

Sprinkle cake layers – Preheat the oven to 350F. – In the bowl of an electric mixer fitted with the whip attachment, beat the butter until creamy. Sprinkle in the granulated sugar gradually as you mix. Beat until light and fluffy. – In a separate large mixing bowl, sift together the flour,

Read more

INSTRUCTIONS

baking soda, baking powder, and salt. – In a 4-cup measure or batter bowl with a pour spout, whisk together the egg whites, vanilla, sour cream, and milk. – Switch the mixer beater to the paddle attachment Beat 1/3 of the dry ingredients into the creamed butter mixture until just incorporated.

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

towel while the cakes are still warm. Do this gently and carefully as steam will escape as you press. – Remove cakes to a wire rack to cool completely.

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

sticks meeting at the top center of the cake. – Serve this cake at room temperature. The cake's texture and flavors are completely developed at room temperature.

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INSTRUCTIONS

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NOTES

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NOTES

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NOTES

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