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Donal Skehan
Ultimate Sprinkles Birthday Cake | DonalSkehan.com, My go-to cake for birthdays and celebrations!
  • desserts-baking

Ultimate Sprinkles Birthday Cake

May 13

This is classic vanilla sponge birthday cake recipe that can be jazzed up by adding sprinkles directly to the batter. Whether you keep it classic or go for the crazy confetti cake option, there won’t be a crumb left at the end of the party!

  • time 60 mins
  • serves Serves 10
  • video
Method
  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line three 20cm/8" springform tins. In a standalone mixer, cream the butter and sugar together until pale and fluffy. Then beat in the eggs one by one before adding the vanilla extract.
  2. Using a spatula, fold in the flour (and the sprinkles if adding to batter) until you have a smooth mixture. Use a little bit of the milk if you need to loosen the mixture. You want the mixture to be a bit loose.
  3. Divide the mixture into the three springform tins, flatten the top with a spatula if needed. Bake in the oven for about 20 minutes, until they are golden. When the bases are cooked, take them out and let cool for a few minutes before you take it out of the tin to cool completely on a wire rack.
  4. While the bases are cooling prepare the buttercream filling by beating the butter and vanilla extract together in a bowl until light and fluffy then add the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth.
  5. To assemble the cake, place one cake base on a cake stand and top with a little of the frosting. Repeat until all the layers are on the top and then spread the remaining frosting all over the cake. Decorate with sprinkles and serve!

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Ingredients

For the sponge:

3 sticks butter

1 1/2 cups caster sugar

6 large free-range eggs

3 tsp vanilla extract

2 1/2 cups plus 1 tbsp self raising flour, sifted

1 tsp baking powder

About 3 tbsp of milk to loosen batter

1/2 cup rainbow sprinkles (optional)

For the buttercream:

2 2/3 sticks butter, softened

1/2 tsp vanilla extract

4 cups icing sugar, sifted

To decorate:

Lots of sprinkles!

For the sponge:

330g butter

330g caster sugar

6 large free-range eggs

3 tsp vanilla extract

330g self raising flour, sifted

1 tsp baking powder

About 3 tbsp of milk to loosen batter

75g rainbow sprinkles (optional)

For the buttercream:

300g butter, softened

1/2 tsp vanilla extract

500g icing sugar, sifted

To decorate:

Lots of sprinkles!

You'll Need

3 x 20cm/8″ springform cake tins

Standalone mixer or hand held electric whisk

Wire rack

 

4
(22)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan