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Sprinkle Birthday Cake Recipe

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★★★★★

4.7 from 108 reviews

This Sprinkle Birthday Cake features a classic white cake layered with rich almond-flavored buttercream frosting, decorated with colorful rainbow sprinkles and a luscious chocolate ganache drip. Perfect for celebrations, this moist and fluffy cake combines the lightness of whipped egg whites with the smooth creaminess of buttercream and ganache, creating a delightful party centerpiece.

Ingredients

Scale

White Cake

  • 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 sour cream)

Buttercream Frosting

  • 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)

Chocolate Ganache

  • 3 ounces finely chopped chocolate or ½ cup dark chocolate chips
  • 1/3 cup heavy whipping cream
  • ½ teaspoon corn syrup

Decoration

  • ½ cup rainbow sprinkles (jimmies)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F. Butter three 6-inch round cake pans and dust them with flour. Insert parchment paper rounds into the bottoms for easy cake removal.
  2. Mix Milk and Egg Whites: Whisk together the milk and egg whites in a bowl and set aside.
  3. Combine Dry Ingredients: In a separate bowl, combine cake flour, baking powder, and salt using a fork. Set aside.
  4. Cream Butter and Sugar: Using an electric hand mixer, beat the softened butter and granulated sugar for 3-4 minutes until light and fluffy.
  5. Add Extract: Pour in almond or vanilla extract and beat just to combine with the creamed butter and sugar.
  6. Alternate Adding Dry Ingredients and Milk Mixture: Add one-third of the dry flour mixture and beat on low speed until just blended; then add half the milk and egg white mixture and beat on medium until creamy. Repeat by adding another third of the dry ingredients, then the remaining milk mixture, beating until incorporated.
  7. Add Sour Cream and Remaining Flour: Stir in sour cream and beat until smooth and creamy. Add the remaining flour and beat on low speed just until combined.
  8. Divide Batter and Bake: Equally divide batter among the prepared pans. Bake on the middle rack for 28-34 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  9. Cool Cakes: Remove pans from oven and place on a cooling rack. Let cakes cool in pans for 10 minutes, then remove cakes from pans and cool completely.
  10. Prepare Buttercream Frosting: Beat butter on medium-high speed with a hand mixer for 3 minutes until creamy. Add powdered sugar, almond or vanilla extract, and 2 tablespoons of heavy cream. Beat on low until sugar is incorporated, then increase to medium-high speed and beat 2-3 minutes until light and fluffy. Add extra cream as needed to reach frosting consistency.
  11. Level and Layer Cakes: Level the cake tops by trimming domed pieces. Remove parchment paper from cake bottoms. Place one cake layer on a 6-inch cake board or plate and spread a ½-inch layer of frosting on top. Repeat with second layer, frost, then add the last cake on top.
  12. Apply Crumb Coat and Chill: Cover the entire cake with a thin crumb coat of frosting and freeze for 20 minutes.
  13. Final Frosting Layer: Remove cake from freezer and frost the top and sides fully, reserving about ½ cup of frosting for decoration.
  14. Freeze Cake: Freeze the frosted cake for about 30 minutes while preparing the ganache.
  15. Make Chocolate Ganache: Place chopped chocolate in a heat-proof bowl. Heat heavy cream in a small saucepan until just simmering. Pour cream over chocolate and let stand for 5 minutes. Add corn syrup and stir until smooth. Let ganache cool for 15-30 minutes, stirring often, until slightly thickened but still pourable.
  16. Decorate Cake: Remove cake from freezer and press rainbow sprinkles around the bottom edge. Spoon or pipe ganache over the top, allowing drips to form on the edges. Freeze for 10 minutes to set ganache.
  17. Pipe Frosting Decorations: Fill a pastry bag fitted with a large open star tip with remaining frosting. Pipe large stars around the top edge of the cake. Sprinkle additional rainbow jimmies over the stars.
  18. Serve: Allow the cake to come to room temperature before serving for optimal texture and flavor.

Notes

  • Using room temperature ingredients (milk, egg whites, sour cream, butter) helps achieve a smooth batter and better texture.
  • Do not use low-fat sour cream as it affects the richness and moisture of the cake.
  • For easy cake removal, don’t skip the parchment paper rounds in the cake pans.
  • The cake layers can be baked a day ahead and wrapped tightly to keep fresh.
  • The chocolate ganache should be cooled to a slightly thick, pourable consistency for the perfect drip effect.
  • Allowing the assembled cake to come to room temperature before serving ensures the frosting and ganache soften for the best mouthfeel.

Keywords: birthday cake, sprinkle cake, white cake, buttercream frosting, chocolate ganache, party cake, celebration dessert

Find it online: https://freshrecipehub.com/sprinkle-birthday-cake-recipe/