Sprinkle Cake Recipe (With Video)

Yield:

1 to 10 8-inch 3-layer cake servings

What is more fun or more delicious than this three-layer sprinkle cake? Rainbow sprinkles are baked into the vanilla cake batter (where they transform into colorful dots) and used to decorate the top and sides of the frosted confection.

If you've ever had Funfetti cake, you should give this sprinkle iteration a try. It's our homemade take on the boxed mix. Martha got the recipe from her friend Matt Lewis, a baker and the co-founder (alongside Renato Poliafito) of Baked in Brooklyn, N.Y. We think it's the ultimate celebration cake whether you're 4 or 84. A slice of this colorful treat brings a smile to anyone you share it with.

What Are Sprinkles?

Sprinkles are tiny cylindrical pieces of candy that are used to decorate cakes and cookies. They're made of sugar, corn syrup, cornstarch, shortening, food-grade wax, and artificial coloring and flavoring.

They are often sold as rainbow sprinkles (or multicolored sprinkles) but can be found in red, white, and blue colorways (especially around the Fourth of July), or in single shades at specialist cake decorating stores. In the North East, sprinkles are often called jimmies; in the U.K., they are called hundreds and thousands.

How Long Do Sprinkles Last?

Sprinkles, like other sugary cake decorations, have a long shelf life. In a cool, dry pantry, an opened container of sprinkles will last up to a year. An unopened container should last two years. Sniff the sprinkles before using them to make sure they still smell sweet.

Make Ahead Tips

The cake layers for our sprinkle cake can be baked and frozen (without frosting), for up to three months. Cool them completely before wrapping each layer in a double layer of foil or plastic wrap, then place in a heavy-duty freezer bag.

When it's time for your party, thaw the layers overnight on the countertop; assemble and frost the cake once tiers are fully thawed.

How to Assemble and Frost a Layer Cake

Putting a layer cake together can seem overwhelming if you're not familiar with the process. Here, we outline the tools and step-by-step method you need to pull it off:

Materials

Serrated knife
Cardboard round
Small and large offset spatulas
Bench scraper
Cake turntable (or platter if you don't have a turntable)

Method

Place a round of clean cardboard the same size as the cake on the cake turntable. Use a serrated knife to trim the cake layers so they are flat, not domed. Place one layer on cardboard on cake turntable.
Use an offset spatula to spread frosting or filling on the first layer. Spread the filling so it extends beyond the edges of the cake.
Add the next cake layer, placing the cut side down on top of the filling. Press gently to make it level. Spread the frosting or filling over the top of this second layer.
Repeat for the third (top) layer of cake.
To frost the cake, use a large offset spatula to coat the cake with frosting. Start at the top of the cake. Hold the spatula at a 45-degree angle against the cake, and slowly rotate the turntable. If you're using buttercream and it appears to be streaky, dip the spatula into hot water, and wipe it dry; then continue spreading the frosting.
Use a bench scraper to smooth the sides of the cake. Hold the scraper perpendicular to the cake with one edge resting on the turntable and slowly rotate the turntable. Use a small offset spatula to smooth smaller areas of the cake. Refrigerate for about 30 minutes to allow frosting to set up.

Directions

Preheat oven and prepare pans:

Preheat oven to 325°F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
Whisk together dry ingredients:

Whisk together both flours, baking powder, baking soda, and salt in a large bowl; set aside.
Beat butter and shortening:

In the bowl of a stand mixer fitted with paddle attachment, beat butter and shortening on medium speed until creamy, 3 to 4 minutes.
Add sugar and vanilla:

Add sugar and vanilla, and beat on medium speed until fluffy, about 3 minutes.
Add egg:

Scrape down the sides of bowl, add egg, and beat until just combined.
Combine water, milk, and buttermilk:

In a small bowl, whisk together ice-cold water, milk, and buttermilk.
Add flour to mixer:

With mixer on low speed, add flour mixture in three additions, alternating with water mixture, beginning and ending with flour mixture. Scrape down sides of bowl. With mixer on medium speed, beat for a few seconds to incorporate.
Add sprinkles to batter:

Remove bowl from stand mixer, scatter sprinkles across the top of the batter, and fold them in with a rubber spatula.
Beat egg whites and add to batter:

In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold egg whites into the batter with a rubber spatula.
Divide batter between pans and bake:

Divide batter evenly among the prepared pans and smooth tops. Bake, rotating pans halfway through baking time, until a toothpick inserted in center of each cake comes out clean, 40 to 45 minutes
Cool cakes:

Transfer cakes to a wire rack and let cool for 20 minutes. Invert cakes onto rack, remove from pans, and let cool completely. Remove parchment.
Assemble cake:

Place one cooled cake layer on a cake turntable (or a serving platter). Using a serrated knife, trim top of cake to create a flat surface, and evenly spread about 1 cup of buttercream over top. Add next layer, trim it, and frost it as before, then add third layer and trim.

Trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance.
Frost sides and top

Place turntable on a parchment-lined rimmed baking sheet. Frost sides and top with remaining buttercream.
Finish cake with sprinkles:

Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at sides of cake. Using the sprinkles that are on the parchment (sprinkles that didn't stick), continue turning and throwing until cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.

Credit: Bryan Gardner

How to Store Sprinkle Cake

This cake will keep in a cake saver stored in the refrigerator for up to three days. Bring it to room temperature for at least two hours before serving.

Frequently Asked Questions

Do you put sprinkles on a cake before or after baking?

To decorate a cake, sprinkles are added after the cake is baked, cooled, and frosted. When sprinkles are used in the cake, they need to be added to the cake batter before baking.

How do you get sprinkles to stick after baking?

Sprinkles will stick to frosting. Frost the cake, then wait about five minutes for the frosting to set up before adding the sprinkles—this will prevent the sprinkles from bleeding into the frosting or sinking into it.