Sprinkle Cake (and an Anniversary!)

Today is my parents' 62nd wedding anniversary. That's quite an accomplishment in today's "throw away" society.  Like all marriages, they have had their share of ups and downs, but they've stayed committed. They raised four children, and have seven grandchildren and nine (so far!) great-grandchildren. Though they have some health issues they are still enjoying life and their family.

I usually take dinner to my parents on Sundays.  Dad has a major sweet tooth and his favorite cake is a plain white cake.  I wanted to make them a special dessert so decided to bake them a cake. I've seen so many sprinkle cakes on Instagram lately, I knew I had to make Dad's white cake a little extra-special. He loved it!

Any white cake can be used to make a sprinkle cake, it's just a matter of adding sprinkles to the batter before baking.  Heck, just use a boxed mix and throw some sprinkles in!  It's just a fun addition to a cake. You want to make sure you get the sprinkles called jimmies as the color in those sprinkles won't bleed during baking and turn your cake batter a muted color.  With "jimmies" you get bright spots of colors all throughout the cake.  Of course, kids love anything with sprinkles and my grandson enjoyed this, too!

I had big plans of doing some decorative piping on the cake so used a crusting buttercream. Time got away from me and I ended up pretty much just slathering the frosting on!  An all-butter frosting can also be used, but it doesn't hold it's shape as well as a frosting with some shortening in it.

Sprinkle Cake

Cake:

4 cups sifted cake flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1 1/2 cups unsalted butter, room temperature

1 3/4 cups granulated sugar

4 large eggs, room temperature

3 teaspoons vanilla extract

1 1/2 cups buttermilk, room temperature

2 large egg whites, room temperature

3/4 cup sprinkles

 

Frosting:

1/2 cup butter, room temperature

1/2 cup shortening

8 cups powdered sugar

2 teaspoons vanilla extract

1/2 cup to 3/4 cup milk

Pinch salt

 

Preheat oven to 350F and prep 3 9-inch round baking pans by greasing the bottom and sides (I used baking spray).

 

In a large bowl, whisk 4 cups flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda and 1 teaspoon salt; set aside.

 

Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the 1 1/2 cups butter on medium-high speed until smooth, light and creamy, about 2 minutes.

 

Add 1 3/4 cups sugar and beat on medium-high speed for another 5-7 minutes until very creamy (almost like whipped cream - you cannot see grains of sugar anymore), stopping frequently to scrape down the sides of the mixing bowl.

 

Add the 4 eggs, one at a time, until each one is well incorporated. Then add the 3 teaspoons of vanilla.

 

Switch to low speed and add a third of your flour mixture. Add half the buttermilk. Add another third of  the flour,  the last of the buttermilk, then finally the last third of the flour. Make sure each addition is mixed just until incorporated before the next one is added (do not over mix). You will notice the batter will be thick but still smooth and creamy.

 

In a separate mixing bowl, beat the 2 egg whites  until thick and foamy.  Gently fold into your batter. Then gently fold in the 3/4 cup sprinkles.

 

Transfer your batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

 

Cool on wire racks for 10 minutes, remove from pans and let cool completely before frosting.

 

Trim the tops of your cakes if they are uneven, using a serrated knife. The important thing is all three cakes are of equal height.

 

For the frosting, place room temperature butter and shortening in a large mixing bowl.  Add powdered sugar, vanilla extract and 1/2 cup milk. Turn mixer on low and mix until all ingredients are incorporated.  Turn mixer up to medium-high and mix for 2-4 minutes, adding more milk, if necessary, to reach desired consistency. Add food color, if desired.

 

Take one cake and place on a platter or cake turntable, smooth side down (trimmed side up). Evenly cover the top with frosting. Repeat with the 2nd and 3rd layers. For your 3rd layer, remember to place it smooth side up (trimmed side down) so that you'll have an even top.

 

Finish the cake by also covering the sides of your cake with a thin layer of frosting.  Refrigerate for 30 minutes to set the frosting, then cover the sides with the remaining frosting.  To help even out the frosting on top and the sides, use a bench scraper and gently scrape away excess frosting.

 

Decorate with sprinkles as desired.