Introduction

Celebrate in style with this delightful Sprinkle Birthday Cake. It’s a fluffy white cake layered with light almond buttercream, topped with chocolate ganache and colorful sprinkles for a fun, festive finish. Perfect for birthdays or any joyful occasion.

A tall, round cake with three visible layers covered in smooth white frosting stands on a white plate over a white marbled surface. The bottom third of the cake is covered in colorful sprinkle sticks in red, yellow, blue, green, and orange. The top edge has dark chocolate ganache dripping down the sides in uneven thick drips. On top, there is a ring of piped white frosting dollops, each topped with a few sprinkle sticks in matching colors. The cake looks fresh and festive, perfect for a party. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup milk (at room temperature)
4 egg whites (at room temperature)
2 ¼ cups cake flour
2 ½ teaspoons baking powder
½ teaspoon salt
2/3 cup unsalted butter (softened)
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon almond extract (or clear vanilla extract)
2 tablespoons sour cream (at room temperature, do not use low-fat)
2 cups salted butter (softened)
5 ½ cups Dixie Crystals Confectioners Powdered Sugar
1 ½ teaspoons almond extract (or clear vanilla extract)
2-5 tablespoons heavy whipping cream (or milk)
3 ounces finely chopped chocolate or ½ cup dark chocolate chips
1/3 cup heavy whipping cream
½ teaspoon corn syrup
½ cup rainbow sprinkles (jimmies)

Instructions

Step 1: Preheat your oven to 350°F. Butter three 6-inch round cake pans and dust with flour. For easy removal, line the bottoms with parchment paper rounds.
Step 2: Whisk together the milk and egg whites in a bowl and set aside.
Step 3: In another bowl, combine the cake flour, baking powder, and salt. Stir with a fork and set aside.
Step 4: Using an electric mixer, beat the 2/3 cup unsalted butter and granulated sugar for 3-4 minutes until light and fluffy.
Step 5: Add 1 teaspoon almond or vanilla extract and mix just to combine.
Step 6: Add one-third of the dry ingredients to the butter mixture and beat on low until blended.
Step 7: Pour in half of the milk and egg white mixture, beat on medium until creamy.
Step 8: Add another third of the dry ingredients and mix gently.
Step 9: Pour in the remaining milk mixture and beat until incorporated.
Step 10: Stir in the sour cream and beat until smooth.
Step 11: Add the remaining flour and beat on low speed just until combined.
Step 12: Divide the batter equally among the three pans.
Step 13: Bake on the middle oven rack for 28-34 minutes. A toothpick inserted should come out with a few moist crumbs.
Step 14: Cool cakes in the pans for 10 minutes, then remove and cool completely on a rack.
Step 15: For the buttercream, beat 2 cups softened salted butter on medium-high speed for 3 minutes.
Step 16: Add 5 ½ cups powdered sugar, 1 ½ teaspoons almond or vanilla extract, and 2 tablespoons heavy cream. Beat on low until sugar is incorporated, then increase speed and beat until light and fluffy.
Step 17: Add more cream a little at a time until frosting is smooth and spreadable.
Step 18: Level the tops of the cakes and remove parchment paper from the bottoms if used.
Step 19: Place one cake layer on a cake board or plate, spread a ½ inch thick frosting layer on top.
Step 20: Stack the second cake, frost again, then top with the final layer.
Step 21: Apply a thin crumb coat of frosting around the outside and freeze for 20 minutes.
Step 22: Frost the top and sides completely, reserving about ½ cup of frosting for decoration.
Step 23: Freeze the frosted cake for 30 minutes while preparing ganache.
Step 24: For the ganache, place chopped chocolate in a heat-proof bowl. Heat 1/3 cup heavy cream until just simmering and pour over chocolate.
Step 25: Let sit 5 minutes, add ½ teaspoon corn syrup, and stir until smooth.
Step 26: Cool ganache 15-30 minutes, stirring until thick but pourable.
Step 27: Remove cake from freezer and press sprinkles around the bottom edge.
Step 28: Spoon or pipe ganache over the top allowing drips to fall down the edges.
Step 29: Freeze cake for 10 minutes to firm the ganache.
Step 30: Fill a pastry bag fitted with a large star tip with reserved frosting and pipe stars around the top edge.
Step 31: Sprinkle rainbow jimmies onto the piped stars for decoration.
Step 32: Let the cake come to room temperature before serving for best flavor and texture.

Tips & Variations

Use almond extract for a nutty flavor or vanilla extract for a classic taste.
Make sure all ingredients like eggs and milk are at room temperature to ensure a smooth batter.
For a dairy-free option, substitute butter and cream with plant-based alternatives.
Try different colored sprinkles or chocolate types to customize the look and flavor.
Chill the cake briefly between frosting layers to get cleaner, easier finishes.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature before serving for the best texture. You can also freeze the cake, well wrapped, for up to 1 month. Thaw in the refrigerator overnight.

How to Serve

The image shows a tall, round cake with three clear layers. The bottom layer is covered with colorful sprinkles in red, blue, green, yellow, orange, and white, which cover the cake about one-third from the base. Above this, the middle part is a smooth, white cream frosting that covers the rest of the sides. The top layer is a glossy, dark chocolate drip that flows down unevenly over the white frosting. On the top edge of the cake, there are white frosting dollops, evenly spaced around the circle, each topped with a few colorful sprinkles. The cake sits on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe specifically calls for egg whites to keep the cake light and airy. Using whole eggs may change the texture and density of the cake.

What if I don’t have cake flour?

You can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift together to combine and use in place of cake flour.