Sprinkle Bakes' Sprinkle Cake

Serves 12-15

Sprinkle Cake:

2 1/4 cups all-purpose flour

1 1/2 cups sugar

1/2 cup butter, softened

1 1/4 cups buttermilk

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon vanilla

3 eggs

3/4 cup rainbow sprinkles (I like the Marble Mix'ins variety found in the ice cream section)

Preheat oven to 350 degrees.

Grease the bottom and sides of two 9" (or three 8") pans and line with parchment paper.  Grease parchment and set aside.

In an electric mixer fitted with the paddle attachment, beat all ingredients together except rainbow sprinkles.  Beat on high speed for 3 minutes, scraping down the bowl occasionally.   When thoroughly mixed, gently fold in rainbow sprinkles.  Stir only briefly, because the colors will begin to run quickly. 

Pour batter evenly into pans. Bake for 30-35 minutes, or until a toothpick comes out clean.  Let cool on wire racks.



Swiss Buttercream Frosting:

2 cups sugar

2/3 cup water

4 large egg whites

6 sticks of softened butter (yes, 6 sticks!)

1 teaspoon vanilla

In a small saucepan over medium heat, dissolve the sugar in the water.  Stirring constantly, bring mixture to a boil and cook until 240 degrees is reached on a candy thermometer.

In the bowl of a stand mixer with the whisk attachment, beat the egg whites until they are foamy.  While mixer is running, add the hot sugar syrup to the egg whites in a thin stream.  Temper the mixture slowly and carefully. 

Switch whisk attachment for the paddle attachment, and add the softened butter, 1 tablespoon at a time.   Frost cooled cakes with buttercream.


Assembly:

A variety of nonpareils, sprinkles, quins, sugar confetti and anything else you want to throw at this cake.  Sprinkle to your heart's content!

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