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Multi-Layered Sprinkle Cake

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Lina Murphy

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A delightful and festive multi-layered sprinkle cake is perfect for birthdays, celebrations, or any occasion that calls for a splash of color and sweetness. This fluffy, moist cake is filled with rainbow sprinkles and topped with a rich buttercream frosting, making it a showstopper on any dessert table.

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk, at room temperature
  • 4 large eggs, at room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rainbow sprinkles

For the Buttercream Frosting:

  • 1 1/2 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Additional sprinkles for decorating

Directions

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy.
  3. Add the eggs one by one, mixing thoroughly after each addition. Stir in the vegetable oil, vanilla extract, and almond extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until the batter is smooth.
  6. Gently fold in the rainbow sprinkles, being careful not to overmix to avoid the colors from bleeding into the batter.
  7. Divide the cake batter evenly among the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  9. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

For the Frosting:

  1. In a large bowl, beat the softened butter until it’s creamy and smooth.
  2. Gradually add the powdered sugar while mixing at low speed until fully combined.
  3. Add the heavy cream, vanilla extract, and a pinch of salt, and beat the frosting on high speed until it becomes light and fluffy.

Assembling the Cake:

  1. Place one cake layer on a serving plate. Spread an even layer of buttercream frosting on top.
  2. Repeat the process with the remaining cake layers, spreading frosting between each layer.
  3. Use the remaining buttercream to frost the top and sides of the cake.
  4. Decorate the cake with additional sprinkles to give it a vibrant finish.

Servings and Timing

  • Servings: This recipe serves 12-16 people, depending on the slice size.
  • Prep Time: 30 minutes
  • Baking Time: 25-30 minutes per batch
  • Total Time: Approximately 2 hours

Variations

  • Chocolate Version: Add 1/2 cup of cocoa powder to the cake batter for a chocolate twist. You can also mix chocolate sprinkles for added flavor.
  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of the cake.
  • Flavor Twist: Try using lemon extract or orange zest in place of the almond extract for a citrusy spin.

Storage and Reheating

  • Storage: Store the assembled cake in an airtight container in the refrigerator for up to 5 days.
  • Reheating: If serving from the fridge, allow the cake to come to room temperature for 30 minutes before serving to let the buttercream soften.

10 FAQs

  1. Can I make this cake in advance?
    Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost the cake on the day of serving.
  2. Can I use store-bought frosting?
    Absolutely! If you’re short on time, store-bought buttercream can be used, though homemade frosting offers a fresher taste.
  3. Can I freeze the cake layers?
    Yes, wrap each cake layer tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw overnight before frosting.
  4. What if I don’t have buttermilk?
    You can make a buttermilk substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes.
  5. Will the sprinkles bleed into the batter?
    To avoid color bleeding, gently fold the sprinkles into the batter and avoid overmixing.
  6. Can I use other types of sprinkles?
    Yes, but nonpareils (small round sprinkles) tend to bleed more than confetti-style sprinkles, so use caution.
  7. How do I ensure my cake layers are even?
    Use a kitchen scale to measure the batter into the pans evenly. You can also use cake strips to keep the layers flat.
  8. Can I use a different size of cake pans?
    Yes, but adjust the baking time accordingly. For example, 9-inch pans will bake faster.
  9. How can I make the cake more moist?
    Make sure not to overbake the cake, as that can dry it out. Also, using room-temperature ingredients helps create a softer texture.
  10. Can I add fruit to this cake?
    Yes, fresh berries like strawberries or raspberries can be added between the layers for extra flavor and texture.

Conclusion

The Multi-Layered Sprinkle Cake is not only a feast for the eyes but also a delicious and delightful dessert for any special occasion. With its fluffy layers, creamy buttercream frosting, and fun sprinkles, this cake is sure to impress both kids and adults alike. Make it your own by trying one of the many variations, and enjoy the smiles it brings to the table!

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