Because I’m an adult and can do what I want, a sprinkle cake seemed like the perfect way to celebrate turning 28. It was my birthday yesterday and I wanted SPRINKLES!
Originally my thought was that I would have a quiet birthday celebration at home with Paul and Molly, which in a way I did, BUT! On the weekend something wonderful and amazing happened. My best friend came to visit on Friday to celebrate with me and then totally kidnapped me on Saturday morning to an unknown (to me) destination.
Where you ask?
TO SLEEP IN A YURT!! As in, something I’ve always wanted to do! It’s on my list of 30 things that I want to do before I turn 30.
What happened was this:
(1) Wake up in a haze (we went to the pub the night before),
(2) Get in the car with no idea where we were going. In fact, I thought we were staying in Montreal all weekend,
…oops, I fell asleep…and then woke up..
(3) Find myself in Gatineau Park and have a winter jacket and hiking boots handed to me,
(4) See some of my girlfriends pull up and get out of there car,
(5) Have someone say “WE’RE GOING YURTING!!!”
I died. My friends are the best.
Yurting was amazing. We had a nice and short 4km hike in, had a lovely wood stove inside our hut, ate lots of food, got away from humans and electricity and had campfire s’mores!
I was so happy.
Being 28 is supposed to be the best year in your twenties (says Buzzfeed) and I’m excited to see what this next year has to offer. It will have cake, obviously. As I said before, my plan was to just eat this cake for my birthday!
You’re with me, right? Sprinkle cakes just seem special on their own!
Thanks to Molly, this cake was possible. This girl tested and tested and tested to get the ultimate funfetti cake base which is absolutely perfect and I barely changed anything! I used pastel coloured quins for the sprinkles because of how neat they look and then topped the cake off with my own American buttercream. I love the way a gritty buttercream tastes on a white cake – these two together made the ultimate birthday dessert!!
I hope you enjoy this layered goddess as much as I did! Seriously. It’s my favourite!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 1 tbsp pure vanilla extract
- 6 tbsp vegetable oil
- 2 1/2 cups cake flour
- 2 1/4 tsp baking powder
- 1/2 tsp Kosher salt
- 1 cup whole milk
- 2/3 cup pastel coloured quins (or rainbow jimmies)*
- 1 cup unsalted butter, room temperature
- 3 1/2 cups confectioners’ sugar
- 1 tsp pure vanilla extract
- 2 tbsp heavy cream
- 1/8 tsp Kosher salt
- 2 tbsp pastel coloured quins (or rainbow jimmies), for garnish
- Preheat oven to 350° F. Spray a quarter sheet pan (large baking sheet) with baking spray. Line the bottom of the pan with parchment paper. Set aside.
- With an electric mixer or in the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the egg whites, one at a time, mixing well after each one. Mix in the vanilla and oil.
- In a medium bowl, whisk together the cake flour, baking powder, and salt. With your mixer running on low, add this to the butter mixture in three additions, alternating with the milk.
- Once you have a smooth batter, fold in the pastel coloured quins with a rubber spatula. Spread the batter in the prepared quarter sheet pan.
- Bake for about 25 minutes, until the cake is puffed and the center is no longer jiggly (the cake should bounce back when lightly poked with your finger.) Transfer to a wire cooling rack and let cool completely.
- With an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, prepare the buttercream. Beat the butter on medium speed until smooth. Turn the mixer to low and gradually add in the sugar, 1 cup at a time, mixing until incorporated. Scrape down the sides of the bowl and add in the vanilla, heavy cream and salt. Mix on medium until smooth and creamy. At this point you can check the firmness of the buttercream to get it how you would like - if it’s too firm, add in some more cream (1 teaspoon at a time) and if it’s not firm enough add in more powdered sugar (1 tablespoon at a time). Add the pastel coloured quins (or jimmies) and mix until they are evenly spread.
- To assemble the cake, use a 6-inch cake ring to cut out 3 circles from the cake**.
- Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Top with 3rd layer and top with frosting. Lightly spread the frosting around the sides of the cake (for a dirty icing) and then pop the entire cake in the freezer for 10 minutes. Continue frosting the cake along the sides and top until it is completely covered and smooth. Decorate top of cake with extra pastel coloured quins, if desired.
- Slice, serve, enjoy!
*Do NOT use sprinkles that will dye your batter (like nonpareils, which are the little balls). Rainbow jimmies or pastel coloured quins are fine.
**Save the rest of the cake to enjoy on its own. I like to cut it into squares and spread with any remaining frosting for lunches during the week.
This buttercream used in this recipe will begin to dry out and develop a crust over time. If not using immediately, briefly re-mix before use.