Rainbow Sprinkle Funfetti Cake
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This delicious funfetti cake comes from my friend Lisa Kolb Ruland. Lisa is a CIA-trained pastry chef who has made a name for herself in some of New York City’s top bakeshops, and she is also the editor of Unpeeled, one of the loveliest food blogs out there (if you haven’t made her pecan shortbread cookies, what are you waiting for?!). When Lisa’s sprinkle cake popped up in my inbox a few weeks ago, my daughter was sitting beside me, looking over my shoulder and said, “Mom, you have to make that.” I didn’t need much convincing. In Lisa’s words, “Some might say that, technically speaking, rainbow sprinkles do not have much taste or flavor. But to me? They taste like something close to joy. They taste like fun. And who doesn’t need a little of that right now?”
What You’ll Need
For the Cake Layers
For the Frosting and Sprinkles
Step-By-Step Instructions
Make the Cake Layers
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar.
Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape the bowl once during this process to make sure everything is evenly combined. Scrape the sides of the bowl again.
With the mixer on low, add the eggs one at a time, beating well after each addition. Don’t worry if the batter looks curdled.
Mix in the vanilla, then increase the speed to medium and beat until the mixture is light and fluffy, about one minute. Scrape the bowl and briefly mix again.
On low speed, alternately add the whisked dry ingredients in three additions and the buttermilk in two: dry, wet, dry, wet, dry.
Again, don’t worry if the batter looks curdled.
When everything is just incorporated, remove the bowl from the mixer.
Scrape the bowl as necessary, and then add the sprinkles. 
Fold by hand using a spatula.
Pour the batter evenly into the cake pans and use the back of the spatula to smooth the batter.
Bake for 30 to 35 minutes, or until the cakes are golden and set, a cake tester inserted into the middle comes out clean, and the edges are pulling away from the pan.
Cool the cakes in the pans on a rack for about 20 minutes. When the pans are cool enough to handle, run an offset spatula or a knife around the rim, and turn the cakes out onto the rack. Let fully cool.
Make the Frosting
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and cream cheese until creamy and evenly combined, about 30 seconds.
With the mixer on low speed, gradually add the confectioners’ sugar.
Beat in the vanilla and salt, then increase the speed to medium-high and beat until fluffy, about 1 minute.
Frost the Cake
Once the cake layers are cool, use a long serrated knife to cut off the domed top of the cake layers so that they are flat. Discard (or snack on) the domed top. Repeat with the additional layer, and set aside.
Put one cake layer on a cake stand or serving platter with the cut-side up. Put about 1 cup of the frosting in the center and, using the the back of an offset spatula, spread the frosting evenly just to the edge of the cake.
Add the second cake layer on top of the first with the cut-side down on the frosting (so that the bottom of the cake is on top). Scoop about 1 cup of the frosting onto the center of the cake and spread it to the edge.
Put a 1/4-cup blob of frosting on the side of the cake, and use your offset spatula to spread it over a section of cake. Rotate the cake stand as you go. Repeat until the entire side of the cake is covered. Don’t worry about making the frosting too perfect; you will smooth it out again later, and the sprinkles will cover any imperfections. Place the cake, uncovered, in the refrigerator for 15 to 30 minutes to set.
Remove the cake from the refrigerator. To smooth out any bumps and create a “sticky” surface for the sprinkles, hold an offset spatula under hot water for a few seconds to warm it. Tap off any excess water, and then slowly run the hot spatula over an area of frosting until it is smooth and glossy. Continue this process over the entire cake. Then, gather a handful of sprinkles in the palm of your hand and gently press them into the side of the cake, working from the base of the cake to the top edge, opening your palm as you go. Rotate the cake stand in your hand and repeat, going all the way around.
Gather another large handful of sprinkles and sprinkle them over the top of the cake. (I like to use a wide metal spatula to gently press the sprinkles into the frosting to even out any remaining bumps.)
Scrape any “fallen” sprinkles off of the cake stand and wipe the edges of the cake stand clean with a damp paper towel, if necessary.
Slice and celebrate.
Note: I have simplified Lisa’s cake decorating method a bit here. If you’d like to see how a professional pastry chef frosts and decorates a cake, check out Lisa’s excellent tutorial here.
You May Also Like
- Vanilla Cupcakes with Cream Cheese Frosting
- Chocolate Cupcakes with Creamy Chocolate Frosting
- Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream
- Red Velvet Cupcakes
- Carrot Cake with Cream Cheese Frosting
Rainbow Sprinkle Funfetti Cake
Ingredients
For the Cake
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- ⅓ cup rainbow sprinkles
For the Frosting and Decoration
- ¾ cup (1½ sticks) unsalted butter, softened
- 4 ounces cream cheese, at room temperature
- 6 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 2 generous pinches salt
- About 1½ cups rainbow sprinkles
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and line the bottom of each pan, then spray the paper with nonstick cooking spray. (To measure the parchment paper, just trace the bottom of the pan.)
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed (or medium-high speed if using a hand-held mixer) until light and fluffy, about 2 minutes. Scrape the bowl once during this process to make sure everything is evenly combined. Scrape the sides of the bowl again.
- With the mixer on low, add the eggs one at a time, beating well after each addition. Don't worry if the batter looks curdled at any point during the mixing process. Mix in the vanilla, then increase the speed to medium (or medium-high if using a hand-held mixer) and beat until the mixture is light and fluffy, about one minute. Scrape the bowl and briefly mix again.
- On low speed, alternately add the whisked dry ingredients in three additions and the buttermilk in two: dry, wet, dry, wet, dry. When everything is just incorporated, remove the bowl from the mixer. Scrape the bowl as necessary, and fold in the sprinkles by hand using a spatula.
- Pour the batter evenly into the cake pans and use the back of the spatula to smooth the batter and bake for 30 to 35 minutes, or until the cakes are golden and set, a cake tester inserted into the middle comes out clean, and the edges are pulling away from the pan. Cool the cakes in the pans on a rack for about 20 minutes. When the pans are cool enough to handle, run an offset spatula or a knife around the rim, and turn the cakes out onto the rack. Let fully cool.
- Once the cake layers are cool, use a long serrated knife to cut off the domed top of the cake layers so that they are flat. Discard (or snack on) the domed top. Repeat with the additional layer, and set aside.
- Put one cake layer on a cake stand or serving platter with the cut-side up. Put about 1 cup of the frosting in the center and, using the the back of an offset spatula (or a butter knife, if you don't have an offset spatula), spread the frosting evenly just to the edge of the cake. Add the second cake layer on top of the first, so that the cut-side is down (and the bottom of the cake is on top). Scoop about 1 cup of the frosting onto the center of the cake and spread it to the edge. Get eye level with the cake to make sure that everything looks even. Put a ¼-cup blob of frosting on the side of the cake, and use your offset spatula to spread it over a section of cake. Rotate the cake stand as you go. Repeat until the entire side of the cake is covered fully. Don't worry about making the frosting too perfect; you will smooth it out again later, and the sprinkles will cover any imperfections.
- Place the cake, uncovered, in the refrigerator for 15 to 30 minutes to set.
- Remove the cake from the refrigerator. If you touch the frosting, you will notice that it has formed a skin; that's normal. Place the cake next to the sink and turn on the hot water. Hold an offset spatula (or butter knife, if you don't have an offset spatula) under the hot water for a few seconds to warm it. Tap off any excess water, and then slowly run the hot spatula over an area of frosting until it is smooth and glossy. Continue this process over the entire cake, warming the spatula under hot water as necessary, until the cake is smooth and glossy all over. This process both evens out any bumps in the frosting and also creates a "sticky" surface for the sprinkles to adhere.
- Place the cake stand on a 13 x 18-inch sheet pan. This will catch the falling sprinkles. Fill a small bowl with about the sprinkles. Gather a handful of sprinkles in the palm of your hand and gently press them into the side of the cake, working from the base of the cake to the top edge, opening your palm as you go. Stop at the edge and don’t “round the corner” onto the top of the cake. You want to keep those side edges sharp. Rotate the cake stand in your hand and repeat, going all the way around. Gather another large handful of sprinkles and sprinkle them over the top of the cake. (I like to use a wide metal spatula to gently press the sprinkles into the frosting to even out any remaining bumps.) Scrape any "fallen" sprinkles off of the cake stand and wipe the edges of the cake stand clean with a damp paper towel, if necessary.
For the Frosting
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and cream cheese until creamy and evenly combined, about 30 seconds. With the mixer on low speed, gradually add the confectioners' sugar until incorporated, then beat in the vanilla and salt. Increase the speed to medium-high (or high speed if using a hand-held mixer) and beat until fluffy, about 1 minute.
- Freezer-Friendly Instructions: The cake can be frozen, without frosting, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop and then frost before serving.
Nutrition Information
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- Per serving (14 servings)
- Calories: 771
- Fat: 28 g
- Saturated fat: 17 g
- Carbohydrates: 128 g
- Sugar: 106 g
- Fiber: 1 g
- Protein: 6 g
- Sodium: 292 mg
- Cholesterol: 124 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Can this be made without a mixer stand? I only have a hand held beater and a wooden spoon. Lol
Sure, – you can use a hand held mixer — just turn the speed up a bit. Enjoy!
Hello! Could you make this recipe in a Bundt pan? If so what adjustments to the recipe would you recommend?
Hi Paige, I don’t recommend it – I’d worry that it would stick. Sorry!
I am planning on making this for my daughters 2nd birthday but I am wanting to do 4 in rounds (3)…any idea on the baking time, they are 2 inches tall.
Hi Anna, I really don’t know how long they’ll take so I’d just keep a close eye on them — I’m sorry I can’t be more helpful, but happy birthday to your daughter! 😊
Hi Jenn, I’ve been a fan of yours since February 2022 when I made your cheesecake for my birthday. I always make my own cake; that way I know I’ll like what I’m getting. Since then I’ve made many of your recipes and enjoyed every one. I always feel like you’re in my kitchen with me when I make one of them. I made this cake for my granddaughter’s 13th birthday. It won’t be cut until later today but from tasting the samplings it’s another 5 star rating.
Thank you for sharing your gift!
Hi! I’m hoping to make this cake in a 8.5 / 9 inch square pan with 2 layers. Whats your recommendation for quantity of ingredients to do so? Should I double the receipe? And bake for how long?
Yes, I think you should double the cake. The bake time may be a bit different, but I’m not sure by how much, so keep a close eye on it. Please LMK how it turns out!
Hi! I have 2 16cm (6.2 inches, sorry i use metric) cake pans. Will it be too tall or is it okay with this recipe?
Hi Lu, I wouldn’t bake the cake in those pans, you’ll have too much batter to fit in them. Sorry!
6 cups of sugar for the frosting?
That’s correct. You could cut back on the sugar a little bit — the frosting just won’t be quite as thick.
Do you make your own buttermilk or can you use store bought?
Hi Kathy, either homemade or store-bought will work. 🙂
What brand sprinkles do you use?
This is what I use. Hope you enjoy!
Would this be enough cake for a big birthday party?
Hi Mallory, I’m not sure how many people are attending, so it’s hard to say, but the cake serves 14.
Can I use salted butter instead of unsalted?
Hi Isabelle, While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!
Do you have a good buttercream vanilla frosting that doesn’t have cream cheese in it?
Yes, I have this Swiss meringue buttercream. Hope you enjoy if you make it!
Can this cake be left out overnight? I usually do for buttercream , but this has cream cheese ?
Hi Colleen, I’ve left it out overnight without a problem. If you choose to refrigerate it, bring it to room temperature before serving.
Hey there!
This cake looks amazing I’m wanting to make a birthday cake for my daughter and I need to make 2×10-inch round layers and one 7-inch round cake layer to sit on top. How would I go on about doing this with the measurements? Should I double the recipe? Or triple? I’m not even sure what I should bake it at. (Sorry new to this) but I’m wanting to learn and your recipes look so good!
I hope to hear back from you thank you.
Hi Jennifer, I’d double the recipe for the cake pans you’ve mentioned. I’d bake it at the same temp. The baking time should be pretty similar, but keep a close eye on them. I’d love to hear how the cake turns out!
Thank you for getting back to me !
Okay so I will double the recipe and you’re saying it should be enough batter for 2x 10 inch and 1×7 inch round cake pans?
Sorry I just wanted to ask one more thing!
I need to make this on Saturday for Sunday.. it will be covered in fondant would this hold up okay if made a day ahead?
Yes, that should be fine. (I always like cakes best on the day they’re prepared but that’s not always possible.)
Yes, doubling the recipe should be enough. 🙂
I did half of the recipe for 1 7.5 inch cake pan. I baked it for 35 minutes but it came out extremely runny still. Did i do something wrong or should I bake it for longer. I’ve already baked it for another 10 minutes and still runny.
Hi Florence, Sorry you were having a problem with this! Are you saying that you halved the recipe because you were using one cake pan? If so, although a half inch doesn’t sound like a lot, it may have been taking longer to bake because your pan was just a bit smaller than the 8-inch pan(s) used in the recipe.
Hi! Can this be made the day before? Or is it better fresh? Thanks!
Hi Alissa, This is definitely best on the day it’s baked but you can get away with making it a day ahead. Hope you enjoy!
Just wondering why this recipe calls for all purpose flour and not cake flour. I thought all purpose resulted in a denser cake. Could cake flour be used here?
Hi Caitlin, I use all purpose flour here because people generally don’t have cake flour in their house and I don’t want them to have to go out and buy cake flour for one recipe. I wouldn’t suggest it here as I’m not sure it will give the cake enough structure.
Hi Jenn,
I’m commenting from the UK. I made this cake for my daughters second birthday back in April and we all absolutely adored it….the only thing was that the sprinkles inside the cake were invisible! Is there a brand that you recommend that keep their colour please? I would like to make another for my eldest daughters birthday in a couple of weeks.
Thanks
Sarah
Hi Sarah, I’m sorry that your sprinkles were invisible – I’ve never heard of that! I’ve used these without a problem. Hope that helps. 🙂
Are the pan 2 or 3 inches high?
2 inches
Hello!
Can buttermilk be substituted for whole milk?
Thank you!
I wouldn’t recommend it here — sorry!
This cake is absolutely delicious and even better on day 2. A hit with the kids and parents alike. The hand mixer instructions are really helpful if you don’t own a stand mixer. I dropped a full 2 cups of sugar from the frosting and still found it very sweet, so I added in another 4 oz of cream cheese and it was great.
This was a REALLY GOOD cake – and that’s from a chocolate lover!! Two changes – I took the suggestion of substituting a 1/2 teaspoon almond extract for part of the vanilla and it was absolutely the flavor I was looking for. Very “birthday cake” flavored. And I spread a good helping of strawberry jam between the layers and then served it wih strawberry ice cream. The thing I liked the most is that it was so easy to decorate and there was enough frosting. In fact, there was a bit of frosting left over which never happens. The deocroating was so QUICK with a big bang for the birthday girl. I will positively use this recipe again.
Hi! I love your original birthday cake recipe because of the added almond extract. Is there a way to add that to this recipe? If so, how would it affect the measurements?
Hi Stephanie, it would be fine for you to replace a quarter teaspoon of vanilla extract with almond extract. Hope that helps and that you enjoy!
What size eggs is it as just says 4 eggs
Holly, You’ll need large eggs. I will update the recipe to indicate that.
How much is almond extract? Do you think this recipe will be fine for a wedding?
Hi Fanny, Almond extract is not very pricy — you should find that the cost is comparable to other extracts you’d find at your grocery store. And the cake is very festive looking. If that’s the look they are going for it would certainly work for a wedding. For something that’s a little more neutral looking, you could consider this recipe. Hope that helps!
Thank so much jenn!
The serving size says 1 – 8 in layer cake but recipe calls for 2 pans? Would you happen to know how many cupcakes this would make?
Hi Fran, it should be enough for 24 cupcakes. Hope you enjoy!
Hi Jenn
Can i make 3 layers 8 inches pan?
Hi Fanny, If you want to make 3 layers, I would increase the recipe by 1/3.
Hi, if I don’t put the sprinkles in the batter will it change the outcome of the cake?
Do I have to add anything for a substitute? Thanks
Hi Melissa, You can omit them without any other modifications. Hope you enjoy!
Hi! Can this recipe be used to make cupcakes? If yes, do you recommend any adjustments? I am thinking it’s safer to serve as cupcakes. Lmk!
Hi KJ, it’s fine to make these as cupcakes. I’d keep the oven temperature the same and start checking them at 20 to 22 minutes. Hope you enjoy!
I made this cake over the weekend with my kids. The first layer cake I have ever made! It came out great! We did use a little milk to thin the icing and make it easier to spread. The kids loved it!
I want to make this for my daughter’s 8th birthday and wondered if you can share how to make the frosting chocolate.
Also, I want you to know that your amazing recipes have been a sliver of joy for us during this past year and have been something I can actually do with my children since becoming a long hauler. Thank you so much for sharing your culinary talent with us.
Hi Tamara, So glad you like the recipes and that they have provided some semblance of normalcy during this crazy time! If you want a chocolate frosting for this, I’d recommend the frosting from this recipe. Happy birthday to your daughter! 🙂
I made this cake for my niece’s 6th birthday. She could not believe the amount of sprinkles on the cake. The buttercream frost recipe was perfect, a little too sweet for my taste but my niece loved it. I like the tip of using a hot knife to make the sprinkles stay on the frosting. I baked for the recommended amount of time and personally found the cake batter a tiny bit dry. Not enough to ruin the cake, just noticed the cake was on the drier side rather than moist side. All in all, I really enjoyed the recipe. It was fun to make and loved seeing everyone’s look on their face when they see all the sprinkles.
Thank you for all your fabulous recipes! They have never disappointed me yet! I have your cookbook and have shared with friends and my parents. Looking forward to your next one. I wanted to let you know I just made this cake for my daughter and our family loved it!! It was a lot of fun too! Will be making it again for the next birthday.
I made this recipe for my daughter’s 2nd birthday. It turned out great! The cake was nice and moist and the frosting isn’t too sweet.
How much fun it was to make this beautiful showstopper cake! So colorful and moist and delicious too! A family favorite,! Will be baking this for special occasions for years to come! Love it.
I LOVED making this cake. It came out so perfect. I cannot wait to make it again…I don’t know that I can’t wait for another special occasion like a birthday 😅
I made this cake for a friend’s birthday and it was just what we needed during this weird time, when celebrations feel so different. We all felt happy and festive just looking at this beautiful cake, and even happier as we ate it! Thanks for the great recipe and the endless inspiration!
Hi Jenn! I plan to make this cake today. Do the eggs need to be room temperature? Thank you so much! I have really been enjoying so many of your recipes!
Hi Danielle, This isn’t one of those recipes where it makes a big difference, but it’s always best if eggs are room temperature when baking. Hope you enjoy!
My frosting also came out really hard. I make a ton of your recipes and generally find they turn out great so I am not sure what happened here. I measured correctly (although 6 cups of icing sugar did seem like a lot to me for the amount of butter and cream cheese). It tasted delicious but was just very very thick and almost impossible to spread. Any suggestions as to how to thin icing out if that happens again? Could I have added milk?
Hi Jane, the consistency of the frosting can vary a lot based on the temperature of the butter and cream cheese. If necessary, it’s fine to thin it with 1 – 2 tablespoons of milk or cream. Hope that helps!
My frosting came out hard and it was not easy to spread. I was careful to have the butter and cream crease at room temperature. Even after frosting, my cake does not look anything like yours in your pictures – very smooth. Where, do you reckon, I could have gone wrong
It is in the fridge now. I hope the second stage of smoothing it, it will look good.
Hi Sarah, Is there any chance you may have made a measuring error? If it was too thick/hard, I’m wondering if perhaps you added an additional cup of confectioners’ sugar.
Finally I’ve redeemed myself! Every year for his birthday my son asks for vanilla cake with vanilla icing. I’m a decent baker but for the life of me I struggle with vanilla cake. It’s always dry or flavourless to the point where I’ve resorted to boxed mixes, ice cream cake or donuts. I nailed it this year for his 16th! It is not delicate but somewhat dense, with the consistency between tender and that of a pound cake. I used organic cane sugar. Maybe the cake was more dense because those crystals are bigger than that of granulated sugar?? I also used a full vanilla bean rather than extract and the flavour gets even better the next day. The cake was a hit with everyone:):):)
Hi Jenn,
I have made about a dozen of your recipes over the last few months and have found some really great staples that I’ve been throwing into my rotation. Thank you for such a great site with easy instructions and ingredients!
I’m planning to make this cake for my son’s second birthday. I was wondering whether I could make it a four layer cake instead of two (I’m dying the layers jewel tones for an Aladdin themed Halloween Birthday celebration). Any tips would be greatly appreciated regarding baking times or amounts (if you think the layers would be too scant if I divide the batter into four or if I’ll need more frosting). Thanks!
Best,
Safa
Hi Safa, so glad you like the recipes! I think that the layers would be too thin if you divided the batter into four cake pans. Rather, I’d bake the cake as instructed and then slice the two layers in half horizontally to make 4 layers. And you will need more frosting; I’d make one and a half times the recipe. Sounds like a great birthday cake!
What depth would u say the 8inch cake tins need to be as I have 2 8″ cake tins and I’d say they are about 4inch in depth
Hi Holly, Hi Holly, most cake tins are about 2 inches deep, so you’ll have more than enough room. Enjoy!
Hi Jenn!
Would I be able to decrease the amount of sugar, without affecting the taste/ consistency of the cake? Also, I’m a huge fan of all your recipes!! I’ve shared your website with so many of my friends!
Thanks so much,
Roshnee
Glad you like the recipes! You could get away with cutting the sugar by 1/4 to 1/2 cup here. Please LMK how it turns out!
Thanks so much Jenn!!
I will let you know🤗
Roshnee
Hi! I don’t have a stand mixer. Could I use a handheld one instead? And if so, should I modify anything? Thanks!!
Sure, just increase the speed a bit. Hope you enjoy!
Have you made this cake with yogurt as a substitute for the buttermilk?
thank you!
No, but I think you could; you may just need to thin it out a bit with a little milk. Please LMK how it turns out if you try it!
Absolutely delicious! My only modification was that I needed to bake mine almost 45 minutes. I used white lily flour and it just took longer to bake.
My frosting is unusually thick – I’m afraid it’ll be too difficult to spread. Any suggestions?
Actually, I think it was just too cold. It’s fine now!
Yes, the consistency can vary a lot based on the temperature of the butter and cream cheese. If necessary, it’s fine to thin it with 1 to 2 tablespoons of milk or cream. Hope you enjoy the cake! 🙂
I am a novice cake maker, but the Funfetti cake was too attractive, what a showstopper! Delicious and easy to make. Made me look like a pro.
Jenn, how long would I bake this using 9” round pans?
Thanks,
Jack
Hi Jack, I’d start checking them at 25 to 30 minutes. Please LMK how it turns out if you try it!
Needed a cake recipe for my son’s birthday and this popped up in my inbox at the right time. Followed the recipe carefully as per directions and the result was a beautiful birthday cake that everyone loved! Highly recommended!!
Hi Jenn,
Can I substitute butter for lard – especiallly for the icing?
BTW every recipe I have made from your website has been fantastic – I’m a huge fan!
(In fact I’m starting to question my own question, LOL!) Thanks for the recipes. Cheers!
Hi Elizabeth, I wouldn’t recommend it here – sorry! So glad you’re enjoying the recipes! 🙂
Hi Jenn,
I was searching for a birthday cake that was colorful when your email came in with the sprinkle cake. I do have a question? Do the sprinkles totally melt inside the cake. I want to make this for a 95 year old and she doesn’t like textures (crunchy things) in her mouth.
I would not be using the outside sprinkles just the inside ones which are so colorful. I will decorate the outside with numerous colors of frosting.
Hi Jacquie, There is a very slight crunch to the sprinkles inside the cake. It’s a delicious cake, even without the sprinkles.
“Makes one 8-inch layer cake” is confusing. Doesn’t this recipe make a two 8-inch layer cake?
Hi Ty, I can see why that would be confusing. It makes one layer cake and the cake has 2 layers. Hope that clarifies!
Could this recipe be used for making cupcakes? Thanks
Sure!
I made this cake this afternoon with my 8 year old granddaughter. The batter was pretty thick, as in almost difficult to spread evenly into our pans. The total time needed for baking was actually 45-50 minutes! Our cake turned out with a very coarse texture but an excellent taste! We did have a lot of fun getting sprinkles all over the outside!
Hi! Would I be able to make this into a quarter sheet pan? How would I adjust the measurements?
Hi Jackie, I assume you mean a 9 x 13-inch pan? If so, I do think it would work and I’d bake it at 350°F/175°C and start checking it for doneness at 30 to 35 minutes. Please LMK how it turns out if you try it!
Hi Jenn—
Can you recommend your best source, mail order or wherever, to get quality rainbow sprinkles?
Hi Joanne, Honestly, I just buy them at the supermarket. 🙂