sprinkle cake

Buttery vanilla layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla frosting with piped pink and blue border.

Funfetti Layer Cake

baking powder

baking soda

salt

sugar

4 large eggs, room temperature

(15 milliliters) pure vanilla extract

(360 milliliters) buttermilk, room temperature*

(142 grams) rainbow sprinkles*

6 cups (700 grams) sifted confectioners’ sugar

(80 milliliters) heavy cream

optional: additional sprinkles

Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.*

Make the cake

Whisk the sifted flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 whole egg at a time, beating well after each addition until all 4 whole eggs are mixed in. Set the 2 egg whites aside for now. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. Vigorously whisk or beat the 2 additional egg whites until thick, foamy, and soft peaks form- about 3 minutes. Gently fold into the batter. Finally, fold the sprinkles into the batter. Spoon/pour batter evenly into each cake pan.

Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Make the frosting

 In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy &#8211; about 2 minutes. Add confectioners&#8217; sugar, cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners&#8217; sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is way too sweet.

Assemble and frost: 

First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. I tinted extra frosting both pink (1 drop pink food coloring) and blue (1 drop blue coloring) and used a Wilton 1M tip to pipe it around the top edges. Decorate top of cake with sprinkles, if desired.

This gluten free sprinkle funfetti cake is perfect for a birthday or any celebration! The cake is fluffy, moist, and frosted with buttercream!

Gluten Free Funfetti Sprinkle Cake

unsalted butter, softened

agave nectar

eggs

vanilla extract

almond flour

coconut flour

sprinkles

vanilla

extra sprinkles for decorating the icing

Soften the butter if you haven&#8217;t set it out ahead of time. Pop it in the microwave for about 30 seconds.

Add the eggs, agave nectar, and vanilla to the bowl. Cream together until smooth.

Add the almond flour, coconut flour, baking powder, and salt to the bowl.

Finally, fold in all those beautiful funfetti sprinkles.

Fold a piece of parchment paper so it drapes across two sides of an 8&#215;8 square pan.

Transfer the batter into the pan and spread it out in an even layer.

Bake for 25 &#8211; 27 minutes until the top is golden brown and a toothpick comes out clean.

Allow the cake to cool for a few minutes before transferring it to a cooling rack to cool completely.

Once the cake is completely cool, frost the cake with vanilla buttercream and top with sprinkles. 

https://content.jwplatform.com/videos/rTv3Wyl9.mp4

Gluten Free Funfetti Cake

Be whisked back to your school dining hall with this old school cake with sprinkles! Ideal for special occasions such as birthdays, or just to enjoy amongst family and friends.

Old Skool Retro Sprinkle Tray Bake

300 g butter

300 g caster sugar

flour

95 ml milk

1 tsp vanilla essence

400 g icing sugar

8 tbsp milk

50 g sprinkles

Preheat the oven to 160°C / 325 degrees...

Preheat the oven to 160°C / 325 degrees F or Gas Mark 3.

Line a 30cm x 23 cm x 3.5cm...

Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper. Set aside.

For a soft and spongy cake make sure...

For a soft and spongy cake make sure that you have left the butter in room temperature.

Cream the butter and sugar together until smooth....

Cream the butter and sugar together until smooth. Add the eggs one by one and mix well.

Once all the eggs have been added, add...

Once all the eggs have been added, add in the flour using 2 tablespoons at a time to make sure the mixture is smooth.

Add in the milk and vanilla essence and...

Add in the milk and vanilla essence and mix well.

Pour the sponge cake mixture into the tray...

Pour the sponge cake mixture into the tray and bake for around 25-30 minutes.

Keep an eye on the cake until it...

Keep an eye on the cake until it turns golden brown. You can see if the cake is done by sticking a toothpick or a knife into the middle of the cake. If it comes out clean then your sponge cake is done. Leave the cake to cool in the tin for about 15 minutes before turning it out onto a wire rack.

Once the cake has fully cooled down, make...

Once the cake has fully cooled down, make the icing by adding the milk into the icing sugar.

Add half of the milk first to test...

Add half of the milk first to test the consistency. I like my icing to be quite thick, once the icing is done pour it into the middle of the cake and spread carefully with a spatula. Let the icing run along the sides of the cake for effect. Then add the sprinkles!

https://mediavine-res.cloudinary.com/video/upload/cf8zud0pvcynwtnzk76s.mp4

Check out this old school dinner cake! Make it at home and reminisce about the good old days. This cake is soft, spongy and goes great with custard!

School Dinner Desserts Sprinkle Tray Bake

Updated in 2020, this is my favorite recipe for a one layer sprinkle cake. Tastes close to box cake mix, but it's completely from-scratch. For best success, read the recipe and recipe notes before beginning.

One Layer Sprinkle Cake

(177 grams) cake flour (spoon & leveled)

Tablespoons (85 grams) unsalted butter, softened to room temperature

(150 grams) granulated sugar

egg whites,

cup (80 grams) sour cream,

(80 milliliters) whole milk,

(70 grams) sprinkles

(12 Tbsp; 170 grams) unsalted butter, softened to room temperature

(360 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream, half-and-half, or whole milk, at room temperature

teaspoon pure vanilla extract

salt,

optional: sprinkles

Preheat oven to 350°F (177°C). Grease a 9&#215;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.

Make the buttercream

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.

Hi!!! I’ve being doing a lot of your desserts and I’m a biggest fan of you! Now! I’m doing this cake today for my son’s birthday tomorrow can I use buttermilk instead whole milk or is better just go with the milk?

Thank you very much! I’ll try like that !

Well, this was yummy.  My first time making a single layer cake and it is the perfect size for my family.  Such a simple idea that I never thought of.  Are there other single layer cake recipes on this site?  Or, I guess I can just take any cake recipe and cut all ingredients in half, right?  Thanks for this.  It's a keeper.

I used to make the old recipe and now just made the new one. I literally make this cake for every birthday and its SUCH a hit. I have never had a better cake. We love you, Sally!

Way way too sweet. The batter was pretty decent but the buttercream was extremely sweet for our taste buds.

https://www.youtube.com/watch?v=Wy8ixBrNhn0

This homemade sprinkle cake is moist and loaded with rainbow sprinkles. It’s a single layer cake baked in a regular 9-inch cake pan, so it’s perfect for smaller gatherings and celebrations. Top with vanilla buttercream for the ultimate birthday treat. 

Get the full recipe: https://sallysbakingaddiction.com/easy-homemade-funfetti-cake/

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Easy Homemade Sprinkle Cake | Sally's Baking Addiction

This funfetti sheet cake is everything a funfetti cake should be: moist, tender, buttery &amp; filled with sprinkles. So goodbye to the box mix and make this easy funfetti cake recipe instead.

Funfetti Sheet Cake

all-purpose flour

unsalted butter (softened)

eggs*

sour cream*

milk*

cream

Preheat the oven to 350F degrees. Then grease and flour a 9x13 inch baking pan.

In a large bowl sift together the flour, baking powder, baking soda, and salt.

In a separate large bowl beat the butter and sugar together until fluffy (about 2 minutes).

Add in the vanilla extract, then beat in the eggs 1 at a time.

With the mixer on low speed, beat in the sour cream followed by about 1/2 of the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary.

Then mix in the milk, followed by the rest of the flour mixture.

Turn off the mixer and gently stir in the sprinkles using a large rubber spatula.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean. 

Funfetti Cake

In a large bowl beat the butter until fluffy. 

Beat in 3 cups of powdered sugar, starting with the mixer on low speed then gradually increasing the speed as it begins to incorporate.

Then add in the salt. Mix in the rest of the powdered sugar about 1/2 cup at a time, alternating with a tablespoon or 2 of cream until the desired sweetness level is reached. 

Top 5 sprinkle cake recipes from across the web

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Funfetti Layer Cake

Gluten Free Funfetti Sprinkle Cake

Old Skool Retro Sprinkle Tray Bake

One Layer Sprinkle Cake

Funfetti Sheet Cake

Top 5 sprinkle cake recipes from across the web

The most viewed sprinkle cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Funfetti Layer Cake

Gluten Free Funfetti Sprinkle Cake

Old Skool Retro Sprinkle Tray Bake

One Layer Sprinkle Cake

Funfetti Sheet Cake

The most viewed sprinkle cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine