My Sweet Little Sprinkles Cake

This year for Mother’s Day, Ben made a lovely breakfast for Quinn and me, but sadly had to spend the rest of the day working on the landscaping. We’ve been remodeling our house for three years and we’re so dying to be done (and we nearly are, hallelujah!), so I was 100 percent okay with him working while I kicked it with Quinn.

But then, as Q and I were burning the day cruising around the mall, I saw a lot of mamas getting their nails done, dads watching over the kiddos, and families sharing ice creams treats. Though I knew Ben’s landscaping efforts were for the greater good, I couldn’t help but be a little bummed.

So to cheer myself up, I decided sprinkles would be in order… a lot of them…

My Sweet Little Sprinkles Cake

Isn’t my sweet little sprinkles cake precious? I love her!

I was stoked to try out a new vanilla cake recipe from Glorious Treats, which produced a really fluffy and delicious cake. Think boxed-cake-mix-fluffy, but moister and more flavorful. Bonus: no butter required and very little mixing, so this is a great option if you don’t have a Kitchenaid stand mixer.

My special little cake needed vanilla cream cheese frosting because it’s awesome and easy. Again, perfect for those using a hand-mixer as the mixing time isn’t bad at all.

My Sweet Little Sprinkles Cake1

She’s a 6-inch cake, but the second layer is even smaller at just 4 inches. I used a big round cookie cutter for the 4-inch layer. Just pushed it all the way through. No big whoop plus cake scraps to munch on. Score!

After the cake was frosted, I made a hot mess of my kitchen tossing sprinkles from every angle. For easier sprinkles coverage, I recommend freezing your frosting less cake for 10 minutes, quickly frosting the sides and then rolling the sides onto a surface (like a baking sheet) covered in sprinkles. You’ll get great coverage that way. Then just frost the top and heap on the sprinkles.

By day’s end, I was a happy baker and a happy mama. Moral of the story: sprinkles lift spirits!

My Sweet Little Sprinkles Cake33

*Makes one 2-layer six-inch cake or 16 cupcakes

1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons vanilla
1/2 cup canola oil
1/2 cup buttermilk

1. Preheat oven to 350 degrees and spray cake tins with Baker’s Joy (or butter and flour pans).
2. In a medium-sized bowl, stir together flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, add eggs and beat 10 to 20 seconds.
4. Add sugar and beat an additional 30 seconds on medium speed.
5. Add vanilla and oil and beat until combined.
6. Add half the flour mixture, beat until combined, then add half the buttermilk.
7. Add the rest of the flour, again beat until combined, and finish by adding remaining buttermilk and beating until just combined. Note that the batter will be thin.
8. Pour batter into cake pans and bake 18-22 minutes, inserting a toothpick to test for doneness. If making cupcakes, bake for about 12 to 14 minutes and if making mini cupcakes, bake for 6 to 9 minutes. The cupcakes look done when their tops are light golden brown.
9. Place cake pans on wire racks to cool for a couple minutes and then remove from cake pans onto racks to cool completely.

*Makes enough to frost 16 cupcakes or one 2-layer six-inch cake

1/4 cup butter, room temperature
4 oz. cream cheese, cold from the refrigerator
1 teaspoon vanilla
2 cups powdered sugar
1 to 2 tablespoon whole milk

1. Place butter in mixing bowl and beat for a minute or so.
2. Add cream cheese and blend until combined, about 30 seconds.
3. Add vanilla and powdered sugar and blend on low speed until combined.
4. Beat on medium speed until frosting gets fluffy.
5. Add milk, one tablespoon at a time, until desired consistency is met.
6. Continue to beat until perfectly fluffy and then use immediately or refrigerate.

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