Welcome to version 2.0 of my Sprinkle Cake! This is a super moist, vanilla, and butter-forward cake with a fluffy, spongy white crumb. It’s a versatile flavor and cake that goes with almost any type of frosting.
In this recipe I'll show you how to I made three 8 inch layers this sprinkle cake. You can use any frosting you like with this cake, but I'll include the frosting you see in the pic above, which is my American Dreamy Buttercream.
Why did I change the original recipe?
Well, I’ve become a much better cake recipe developer since I first created this one a couple of years ago. The original sprinkle cake was based on a yellow cake; Sprinkle 2.0 is from a new group of white cakes. This, along with the lack of egg yolks, produces a whiter cake that can hold more moisture and give it a plush texture.
Buckle up - I researched the heck out of this cake, and it’s a good one.
Cake flour is a finely milled, lower-protein type of flour.
Baking powder is the leavening agent. Combined with liquids and heat, the baking powder activates in the oven, allowing the cake to rise.
Egg whites are whipped up and provide moisture and structure. No yolks are used in this recipe, so stash those in the fridge for something else :)
White sugar provides the sweetness and moisture for this cake. It’s used in two ways for this cake. The first is to cream with the fats, and a second amount is used to stabilize the meringue. I’ve labeled each carefully, so pay attention to the instructions, so you add the correct amount.
Unsalted butter is a fat source that provides moisture and flavor. Unsalted is best to use in baking because it allows us to customize the salt content of our baked goods.
Oil is a fat source and provides moisture for the crumb. Use a flavorless kind such as canola or vegetable.
Vanilla and almond extract flavor the cake. If you don’t want to use almond, just sub in for extra vanilla. If you’re going for pure nostalgia and want to make a cake that tastes like Pilsbury’s Funfetti box cake (which uses artificial flavorings) - use artificial vanilla extract. I use this brand here - it’s clear, so it doesn’t tint your batters or frostings, and it has a tasty nostalgic flavor that is surprisingly good. (Amazon link)
Buttermilk is a source of liquid and acidity for the cake.
Sprinkles provide color to the interior of the cake. I usually use two brands - the Target ones here, which have more of the primary colors, or the Wilton brand, which has some pink sprinkles. These sprinkles typically melt straight into the batter when heated without minimal bleeding during the mixing step. By adding them in at the very end, we can limit the amount of color bleeding and get an excellent design on the inside of the final cake.
Step 1. Preheat oven to 350F
Step 2. Prep pans
Take 3 8” round cake pans, spray with oil or butter, and lay a piece of circle parchment onto the bottoms.
Step 3. Sift the dry ingredients
Sift (3a) and thoroughly whisk (3b) to combine the baking powder throughout.
Step 4. Make the meringue
Whip up the egg whites while slowly pouring sugar to create a stable meringue.
Step 5. Cream the fats and sugar
Now let’s start the batter by creaming the fats and sugar (5a). It should be off white and slightly granular like this (5b).
Step 6. Alternate adding dry and wet ingredients
Alternate adding the dry ingredients with buttermilk to ensure even mixing.
Step 7. Fold in meringue
Carefully fold in the meringue to give the cake a bit of lift while baking (7a). During the last bit of meringue, add the sprinkles (7b) and continue to fold (7c).
Step 8. Bake for 35-40 minutes
Pour the batter into the prepared pans and bake (8a).You’ll know the cake is done when it springs back when touched or reaches 200F (8b).
Step 9. Allow cakes to cool slightly
Wrap while slightly warm to lock in moisture or use when cooled.
Ok onto the recipe; the one below makes an 8 inch cake with three layers, so it's a pretty big cake. If you need this recipe in another size or want to make cupcakes, use my Cakeculator and choose "Sprinkle 2.0" for the cake flavor. I have plenty of sizes to mess around with.
Happy Baking :)
Vanilla American Dreamy Buttercream
Bake the cake:
Make the Frosting:
Frost your cake as desired!
*Cake flour is best for this recipe. It’s more finely milled and has a lower protein than all-purpose flour. This translates to a more delicate and softer cake crumb. I use King Arthur Flour’s Unbleached Cake Flour, but the bleached versions will work just as well. I have made this recipe using all-purpose flour; it’s still delicious, but the cake’s interior will be a little more coarse.
**I use Karo light corn syrup, which is a syrup of sugars (glucose + maltose) derived from corn. The "light" is just an indication of the color of the syrup (not the sweetness.) You'll probably be able to substitute other syrups here if you like, but corn syrup is a flavorless option that allows us to customize this recipe for different flavors later on. If you do sub something else, know that corn syrup is less sweet than most other baking sugars. You'll likely have to use less than what I've written in this recipe here.
***This is a little over the maximum amount of sugar that will dissolve in the water contained in the butter. If you want less sweet buttercream, use less. If you want a stiffer consistency or sweeter buttercream, use more. Just know the more you add, the more grainy the finished buttercream will be. Don't worry, though; it will still be light years smoother than a traditional American buttercream.