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Sprinkle Cake

Recipe photo courtesy of Bryan Gardner

This colorful, whimsical vanilla cake has sprinkles inside and out, and just may be the ultimate birthday cake. This recipe is adapted from the book, "Baked Occasions" by Matt Lewis and Renato Poliafito. Martha prepared this cake on Martha Bakes, episode 504.

Yield

Ingredients

Directions

Cook's Notes

This cake will keep in a cake saver refrigerated for up to 3 days. Bring to room temperature for at least 2 hours before serving.

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5
  • MS12241008
    13 JUN, 2018
    This cake turned out great! I got a nice height from the tender cake layers and the the finished cake totally covered with sprinkles was the most festive thing at the party!
    Reply
  • MS12491014
    6 JUN, 2018
    I tried to make this into cupcakes and it was a disaster. The cakes sank and shriveled and the sprinkles sank to the bottom (even though they were dusted with flour). Instead I used the basic buttermilk cupcake recipe with added sprinkles and had much better results.
    Reply
  • MS12491014
    6 JUN, 2018
    I tried to make this into cupcakes and it was a disaster. The cakes sank and shriveled and the sprinkles sank to the bottom (even though they were dusted with flour). Instead I used the basic buttermilk cupcake recipe with added sprinkles and had much better results.
    Reply
  • MS12491014
    6 JUN, 2018
    I tried to make this into cupcakes and it was a disaster. The cakes sank and shriveled and the sprinkles sank to the bottom (even though they were dusted with flour). Instead I used the basic buttermilk cupcake recipe with added sprinkles and had much better results.
    Reply
  • phyllis.prtassoc
    8 APR, 2018
    I made this cake for an elementary school raffle following a circus show. I should have looked at the close up of the cake. The recipe called for Sprinkles. The small picture printed on the recipe looked like the colored little nonpareils rather than larger Jimmies as they are called around here. But that was a big mistake. The minute they hit the cake batter they bleed into a greyish lavendar mess. There was no time to redue the cake so I folded it as gently as possible and baked the layers. I made 2-9" layers rather than 3-8". I sliced each layer in half to fill them and they didn't look as bad as I thought they might. The cake was lavender/pink with a few colored dots here and there. After frosting the outside, I piped some rosettes around the top and sprinkled the whole thing with colored confetti dot and stars, which don't bleed. It was won in the raffle by the mother of an 11 year old girl whose birthday it was, so she was happy not to have to get another birthday cake for her. I hope they liked it after they cut into it and tasted it. So I don't know what it tasted like. If I ever make it again, I will make sure I use regular ice cream topping sprinkles, not nonpareils. It was also a lot of work due to the extra whipped egg white stage, and the Swiss meringue buttercream which is also a lot of work. Delicious, but not worth all the effort and expense for a school raffle. I could have used a box of cake mix and they would probably have liked it just as much. Save this recipe for someone special.
    Reply
  • lupitergmailc
    23 DEC, 2015
    I made this cake for a birthday celebration and it looked beautiful and tasted great! I don't eat dairy, so i substituted the milk with 1C lite coconut milk (the kind in the can) mixed with 1 TBS white vinegar. The coconut milk and vinegar is a great replacement for buttermilk. I used Wilton Rainbow sprinkles. While they looked beautiful on the outside of the cake, the colors ran in the batter. The cake turned into a kind of purple. So make sure you use sprinkles where the colors won't run.
    Reply

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