21st Birthday Sprinkles Cake

After a very busy summer working and taking classes, I am finally back with a cake covered in sprinkles. Every year I bake something different for my friend Hillary’s birthday, and this year was her 21st, so I had to make something special.

This cake is a homemade 4 layer “funfetti” vanilla sprinkle cake filled with buttercream icing. The cake is also frosted with buttercream icing, covered in rainbow sprinkles, and topped with a happy birthday banner made from wooden skewers, bakers twine, and printed flags.

Layered Sprinkles Cake (makes four 7 inch round cakes)

Ingredients:

  • 2 cups sugar
  • 8 large eggs
  • 2 cups milk
  • 2 cups vegetable oil
  • 2 tsp vanilla
  • 4 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 tub Wilton buttercream frosting
  • 3 lbs rainbow sprinkles
  • 2 cake boards (7 inch radius)
  • 1 cake board (10 inch radius)
  • 5 wooden skewers
  • paper flags
  • bakers twine

Directions:

  1. Preheat oven to 350 degrees fahrenheit. Grease four 7 inch round cake pans with cooking spray.
  2. Beat sugar and eggs for about 2 minutes until lightened.
  3. Next add milk, vegetable oil, and vanilla to egg mixture and blend on low speed.
  4. In a separate bowl combine flour, baking powder, and salt. Mix to distribute baking powder and salt.
  5. Now add flour mixture to wet ingredients. Combine on low speed.
  6. Once combined, scrape down edges of bowl.
  7. Mix at medium speed for 1-2 minutes.
  8. Now add about 1 cup (more or less) of sprinkles to the cake batter and gently fold in with a spoon.
  9. Pour batter evenly into all four pans.
  10. Place cake pans on center rack in the oven and bake for 35-45 minutes, or until toothpick comes out clean.
  11. Let cakes cool in pan for 10 minutes, then flip cake upside-down to remove.
  12. Cut off domed top to make each layer as flat as possible.
  13. Place first layer onto one of the 7 inch cake boards.
  14. Frost the top of the layer.
  15. Place the next layer on top of the frosted first layer.
  16. Repeat steps 14 and 15 until you have 4 layers.
  17. Once your layers are stacked, place 3 wooden skewers into the cake for support in a triangular shape.
  18. Next, Frost the sides of the cake (do not frost the top).
  19. Once the sides are frosted, place the second 7 inch cake board on top of the cake.
  20. Place cake into the freezer for 5 minutes.
  21. While the cake is in the freezer, take a cookie sheet or breakfast tray and pour the sprinkles into tray.
  22. Remove cake from the freezer and roll the edges of the cake in the sprinkles.
  23. One all the sides are covered in sprinkles, place a bowl on the cookie sheet and place the cake on top of the bowl.
  24.  With the cake sitting on the bowl, frost the top of the cake and then take a spoon and spread sprinkles over the top of the cake.
  25. When the cake is covered in sprinkles, transfer cake to 10 inch cake board and pipe a border of your choice around the bottom of the cake. I used a medium sized round tip.
  26. Lastly, prepare the birthday banner by printing some flags and taping them onto a piece of bakers twine. Tie each end of the bakers twine to a wooden skewer and place the skewers into the cake.
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