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Sprinkle Birthday Cake Recipe

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3.9 from 4 reviews

Sprinkle Birthday Cake is a delightful layered white cake featuring a tender crumb infused with almond extract, layered and frosted with rich, fluffy buttercream, and topped with colorful rainbow sprinkles and a luscious chocolate ganache drip. This festive cake is perfect for celebrations and delivers a moist, flavorful dessert that's both visually stunning and delicious.

Ingredients

White Cake

  • 1 cup milk (at room temperature)
  • 4 egg whites (at room temperature)
  • 2 ¼ cups cake flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2/3 cup unsalted butter (softened)
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon almond extract (or clear vanilla extract)
  • 2 tablespoons sour cream (at room temperature; do not use low-fat sour cream)

Buttercream Frosting

  • 2 cups salted butter (softened)
  • 5 ½ cups Dixie Crystals Confectioners Powdered Sugar
  • 1 ½ teaspoons almond extract (or clear vanilla extract)
  • 2-5 tablespoons heavy whipping cream (or milk)

Chocolate Ganache

  • 3 ounces finely chopped chocolate or ½ cup dark chocolate chips
  • 1/3 cup heavy whipping cream
  • ½ teaspoon corn syrup

Decoration

  • ½ cup rainbow sprinkles (jimmies)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter three 6-inch round cake pans and dust them with flour. For easy cake removal, insert parchment paper rounds at the bottoms of the pans.
  2. Milk and Egg Whites Mixture: Whisk together the room temperature milk and egg whites. Set aside for use in batter.
  3. Dry Ingredients: In a separate bowl, combine cake flour, baking powder, and salt, stirring with a fork. Set aside.
  4. Cream Butter and Sugar: Using an electric hand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  5. Add Extract: Pour in the almond or vanilla extract and beat briefly just to combine.
  6. Incorporate Dry Ingredients and Milk Mixture: Add one-third of the dry flour mixture to the butter mixture and blend on low speed. Then pour in half the milk and egg whites mixture and beat on medium speed until smooth and creamy. Repeat by adding another third of the dry ingredients, remaining milk mixture, sour cream, and finally the rest of the flour, beating after each addition. Use low speed for the final flour addition to prevent overmixing.
  7. Divide and Bake: Evenly distribute the batter into the prepared pans. Bake on the middle rack for 28-34 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Cool Cakes: Remove pans from oven and place on a cooling rack. Cool for 10 minutes, then carefully remove cakes from pans and let cool completely.
  9. Prepare Buttercream Frosting: Beat the softened salted butter with a hand mixer on medium-high speed for 3 minutes. Add powdered sugar, almond or vanilla extract, and 2 tablespoons of heavy cream. Mix on low speed to incorporate sugars, then increase to medium-high speed and beat for 2-3 minutes until frosting is fluffy. Add additional cream by tablespoon increments to reach desired consistency.
  10. Level and Assemble Cakes: Level the domed tops off each cake layer. Remove parchment paper if used. Place one cake layer on a cake board or plate, spread a ½-inch layer of frosting evenly on top. Repeat with second layer and then stack the final cake layer on top.
  11. Crumb Coat and Chill: Apply a thin crumb coat of frosting around the exterior of the cake. Freeze the coated cake for 20 minutes to set the crumb coat.
  12. Final Frosting: Remove cake from freezer and cover the top and sides with the remaining frosting, reserving about ½ cup for decoration. Freeze the frosted cake for about 30 minutes while preparing the ganache.
  13. Make Chocolate Ganache: Place chopped chocolate in a heat-proof bowl. Heat cream in a small saucepan just to a simmer, then pour over the chocolate. Let stand for 5 minutes. Add corn syrup and stir until fully combined and smooth. Cool ganache for 15-30 minutes, stirring often, until slightly thickened but still pourable.
  14. Decorate with Ganache and Sprinkles: Remove cake from freezer. Press rainbow sprinkles around the bottom edge. Either spoon ganache over the top allowing drips to form or pipe ganache drips around top edges with a squeeze bottle. Freeze cake for 10 minutes to set ganache.
  15. Pipe Frosting Decorations: Spoon reserved frosting into a pastry bag fitted with a large open star tip. Pipe large stars around the top edge of the cake and sprinkle additional rainbow jimmies on the frosting stars for added color.
  16. Serving: Allow the cake to come to room temperature before serving for best texture and flavor.

Notes

  • Use room temperature ingredients for better batter incorporation and cake texture.
  • Do not use low-fat sour cream as it affects moisture and texture.
  • Buttercream frosting consistency can be adjusted with added cream or milk to suit spreading or piping needs.
  • Freezing the cake between frosting steps helps to stabilize layers and decorations.
  • For a more intense chocolate flavor, use high-quality dark chocolate for the ganache.
  • Make sure to let the ganache cool before pouring so it thickens properly and doesn’t run off too quickly.
  • Remove parchment lining before assembling to ensure smooth stacking.
  • Sprinkles add a colorful, festive touch but can be customized or omitted if preferred.

Find it online: https://dishcooks.com/sprinkle-birthday-cake-recipe/