The Best Easy Sprinkle Cake

Closeup photo of sprinkle cake on a plate

5 from 1 vote

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

Cook Time40

Cooling Time2

Total Time3

Course: Dessert

Cuisine: American

Keyword: birthday, birthday cake, cake, dessert, funfetti, kid friendly, sprinkle cake, sprinkles, sweets, vanilla

Servings:

Calories: 395kcal

Author: Carissa Serink

Equipment

2 8" round cake pan or one 9x13" baking pan
Parchment paper
Stand mixer or hand mixer

Ingredients

Sprinkle Cake

2 cups all purpose flour
1 cup granulated sugar
1 Tablespoon baking powder
1/2 teapsoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup plain or vanilla Greek yogurt
1/2 cup canola oil or other neutral-flavored cooking oil
2 large eggs
1 Tablespoon vanilla extract (see note)
1 cup "Jimmies" style sprinkles (see note)

Vanilla Buttercream

1/2 cup (1 stick) unsalted butter
1/4 cup vegetable shortening (or use additional butter)
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
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon baking soda

Instructions

Sprinkle Cake

Prepare your cake pan(s). If making two round layers, grease two 8" round cake pans and line them 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 2 cups all purpose flour, 1 cup granulated sugar, 1 Tablespoon baking powder, 1/2 teapsoon baking soda, and 1/2 teaspoon salt. In a medium bowl, whisk together 1 cup milk,1/2 cup plain or vanilla Greek yogurt, 1/2 cup canola oil, 2 large eggs, and 1 Tablespoon vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Very gently fold in 1 cup "Jimmies" style 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 1/2 cup (1 stick) unsalted butter, 1/4 cup vegetable shortening, and 2 ounces 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 2 Tablespoons light corn syrup and 1 Tablespoon 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 2 cups powdered sugar, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon baking soda 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" round cakes to make a 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