Description
Celebrate a special occasion with this vibrant Sprinkle Cake featuring layers of fluffy sponge filled and coated with smooth vanilla buttercream, generously adorned with colorful rainbow sprinkles and a luscious chocolate drip. Perfect for birthdays and festive gatherings, this cake combines a classic buttercream frosting with playful decoration for a crowd-pleasing treat.
Ingredients
Buttercream
- 600 g unsalted butter (room temperature)
- 1200 g icing sugar
- 1-2 tsp vanilla extract
- 1-2 tbsp boiling water (optional, to loosen buttercream)
Decoration
- Lots of rainbow sprinkles (see blog post for details)
- 75 g dark chocolate
- 75 g milk chocolate
- 150 ml double cream
Instructions
- Prepare Buttercream: Beat the unsalted butter alone with a mixer until smooth, supple, and starting to whiten. Gradually add the icing sugar a little at a time, continuing to beat until the mixture is light, fluffy, and well combined. Add the vanilla extract for flavor. If the buttercream feels stiff, incorporate 1-2 tablespoons of boiling water and beat thoroughly to smooth it out.
- Level Cakes: If your sponge layers have dome tops, level them off so the layers stack evenly.
- Assemble Layers: Place the first cake layer on a cake board or flat serving plate, securing it with a small amount of buttercream. Spread a generous layer of buttercream over the first sponge, then stack the second layer on top. Repeat until all sponge layers are stacked.
- Crumb Coat: Apply buttercream around the sides of the stacked cake to fill gaps and trap crumbs, creating a crumb coat. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
- Final Frosting: After chilling, spread the remaining buttercream smoothly over the entire cake using an angled spatula, then refine the smoothness with a large metal scraper.
- Prep Sprinkle Area: Set up your workspace by creating a protective barrier around your turntable with objects like foil and clingfilm to catch stray sprinkles.
- Apply Sprinkles: Fill a bowl with rainbow sprinkles. Using the palms of your hands, pick up large handfuls and gently press the sprinkles against the cake’s sides, wiping palm motions to cover evenly without pressing too hard. Repeat until the sides and top of the cake are fully covered with sprinkles, allowing excess to fall off naturally.
- Prepare Chocolate Drip: In a small bowl or jug, combine milk chocolate, dark chocolate, and double cream. Melt in the microwave in short bursts, stirring well after each until the mixture is smooth.
- Apply Chocolate Drip: Carefully pipe the melted chocolate mixture onto the top edge of the cake to create a drip effect. Set the cake in the refrigerator for another 30 minutes to allow the drip to set.
- Finish Decoration: Pipe swirls of leftover buttercream on top of the cake using a Medium 2D Closed Star Piping Tip. Decorate the swirls with additional sprinkles for extra color and texture.
Notes
- Ensure butter is at room temperature for smoothest buttercream.
- You can adjust the stiffness of the buttercream by adding a tablespoon of boiling water if needed.
- Use a turntable for easier spreading and decorating of the cake.
- The sprinkle barrier setup helps keep your workspace tidy.
- Microwave chocolate melts in short bursts to prevent burning; stirring is essential.
- Leftover buttercream can be stored in an airtight container in the fridge for up to 3 days.
- For best results, chill the cake between decorating steps to set the layers and coatings properly.
