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    You are here: Home / Dish Type / Desserts and Sweets / Super Easy Sprinkle Cake

    Super Easy Sprinkle Cake

    Published: Oct 17, 2019 · Modified: Sep 3, 2021 · This post may contain affiliate links, which means I make a small commission if you buy an item in my links, at no charge to you.

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    This Super Easy Sprinkle Cake is so fast and easy to make that you can make it anytime, for any occasion! Feeds a crowd, and everyone will love it!

    Overhead sprinkle cake

    Today's recipe comes courtesy of my birthday, which is rapidly approaching. I almost always make my own birthday cake. Some people think it's crazy that I would want to go to all that work, when I could treat myself and get it from a bakery. But I love to bake, and since it's MY special day, it's the one time I get to make whatever kind of cake I want.

    Admittedly, I won't be making this Super Easy Sprinkle Cake for my birthday this year, because I've made this one so much lately to perfect the recipe, that it's become a sort of all purpose cake. And for good reason too - It's super simple to whip up on any old day of the week. Celebrating a random milestone? Sure! Just found out your friends are coming over for dinner? You've got time to make this cake!

    Sprinkle Cake Cut 1

    Making Super Easy Sprinkle Cake

    If you love vanilla, and lots of fun colors, then this cake is definitely for you. It's got lots of vanilla, and I like to use clear vanilla to give it that nostalgic "made from a box mix" flavor. Of course, you can use regular vanilla extract too and it will still taste great.

    To keep the cake super simple, I wanted to avoid creaming butter and sugar together, so I opted for an oil based cake (which helps keep the saturated fat down too). I also lean toward oil-based cakes because they are moister and don't dry out as fast.

    What makes this cake extra special is the frosting. It's not your basic butter, icing sugar buttercream. It's also got some cream cheese for a little tang, corn syrup to keep it glossy, and even a little baking soda and lemon juice to make it nice and fluffy.

    Sprinkle Cake Close up

    While this cake is certainly fun, festive, and absolutely mouthwatering on top of being super easy, I'll be opting for a much fancier layer cake for my birthday this year. After all, you only get one birthday a year!

    Want more cake recipes?

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    Super Easy Sprinkle Cake Nutrition Notes:

    The above nutrition information uses 1% milk, fat free plain Greek yogurt, and light cream cheese (or neufchatel), which is what I use. The nutrition information includes one slice of cake with frosting and extra sprinkles on top.

    Closeup photo of sprinkle cake on a plate
    5 from 1 vote
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    The Best Easy Sprinkle Cake

    Carissa Serink
    This Super Easy Sprinkle Cake is so fast and easy to make that you can make it anytime, for any occasion! Feeds a crowd, and everyone will love it!
    Prep Time20 mins
    Cook Time40 mins
    Cooling Time2 hrs
    Total Time3 hrs
    Servings: 16
    Calories: 395kcal
    Keep your screen on

    Ingredients

    Sprinkle Cake

    • 2 cups all purpose flour
    • 1 cup granulated sugar
    • 1 Tablespoon baking powder
    • ½ teapsoon baking soda
    • ½ teaspoon salt
    • 1 cup milk
    • ½ cup plain Greek yogurt
    • ½ cup canola oil
    • 2 large eggs
    • 1 Tablespoon vanilla extract (see note)
    • 1 cup "Jimmies" style sprinkles (see note)

    Vanilla Buttercream

    • ½ cup (1 stick) unsalted butter
    • ¼ cup vegetable shortening
    • 2 ounces cream cheese (can use light cream cheese or fresh goat cheese instead)
    • 2 Tablespoons light corn syrup
    • 1 Tablespoon vanilla extract (see note)
    • 2 cups powdered sugar
    • ½ teaspoon lemon juice
    • ¼ teaspoon salt
    • ⅛ teaspoon baking soda

    Recipe Equipment

    • Stand mixer or hand mixer

    Instructions

    Sprinkle Cake

    • Prepare your cake pan(s). If making two round layers, grease two 8" or 9" round cake pans and line with parchment paper (do this by tracing the bottom of the cake pan on parchment paper with pencil, then cutting the circles out and fitting them into the pan). If making a sheet cake, line one 9x13" rectangular pan with foil. Heat oven to 350°F.
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together yogurt, milk, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Very gently fold in the sprinkles (do this quickly, but don't over mix, as it may cause the color to bleed from the sprinkles).
    • Pour the batter into prepared cake pan(s), and bake until a toothpick inserted into the center of the cake comes out clean, 25-30 minutes (for round layers) or 30-40 minutes for sheet cake. Place on a wire rack and cool in pan for 10 minutes. For round layers: remove from cake pan and continue to cool completely on a wire rack. For a sheet cake: cool completely in plan; the cake can be frosted and served right in the pan for ease. (Note: If I'm in a rush, I will sometimes stick the cake in the fridge or freezer to cool more quickly. Just don't forget it in there.)

    Vanilla Buttercream

    • Add butter, shortening, and cream cheese to the bowl of a stand mixer that is fitted with a paddle mixer. Mix on medium high speed until fluffy, about 3 minutes. With the mixer still on, slowly pour in the corn syrup and vanilla extract (try to avoid pouring on the paddle) and continue to mix until smooth and glossy, about 3 more minutes. Turn off the mixer and add the powdered sugar, salt, lemon juice, and baking powder and turn mixer on to low speed until sugar is incorporated. Increase speed to medium high and beat until fluffy and white, about 3 more minutes. 

    Notes

    This cake will make two 8" or 9" round cakes to make a 2 layered round cake, or it will make one 9x13" sheet cake. 
    Use clear vanilla for an "authentic" cake mix flavor.
    "Jimmies" are the long skinny sprinkles. Note that not all sprinkles are created equal. Some will bleed color into your cake, so mix very delicately. When you find a brand you like, buy in bulk as you will go through a lot of them if you make this cake as often as I do.

    Nutrition

    Serving: 1slice | Calories: 395kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 240mg | Potassium: 57mg | Fiber: 1g | Sugar: 40g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

    Nutrition Disclaimer: I try my best to make sure the nutrition information I provide is accurate to provide you with the best information possible. However, due to ingredient discrepancies and other factors, the above nutrition information should be considered an estimation only.

    Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!

    *Vanilla Buttercream adapted from Milk Bar's Birthday Cake

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