Why You’ll Love Vanilla Sprinkle Cake Recipe

I love this recipe because it’s quick to prepare, uses basic pantry ingredients, and turns out light and tender every time. The sprinkles add a playful touch without overpowering the vanilla flavor, and the smooth icing makes each slice feel extra special. It’s the kind of cake I make when I want guaranteed smiles with minimal effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups plain flour (300g)
2 tsp baking powder
1 cup sugar
125g butter
1⁄2 cup milk
2 tsp vanilla essence
2 eggs, whisked
1 Tbsp sprinkles

Icing
75g butter, softened
1.5 cups icing sugar (240g)
1 tsp vanilla essence
2 Tbsp milk
1 Tbsp sprinkles

Directions

I start by preheating the oven to 170°C fanbake and lining a cake tray with baking paper.

In a large bowl, I add the flour, baking powder, and sugar, then whisk everything together until well combined.

I melt the butter in the microwave, then stir in the milk and vanilla essence. I pour this mixture over the dry ingredients.

I add the whisked eggs and gently stir everything together. I carefully fold in the sprinkles, mixing just until the batter comes together so the cake stays light.

I pour the batter into the prepared cake tray and bake it for about 30 minutes, until a skewer inserted into the center comes out clean.

Once baked, I let the cake stand in the tray for 10 minutes before transferring it to a wire rack to cool completely.

To make the icing, I beat the softened butter until smooth and creamy. I add the icing sugar, vanilla essence, and milk, then continue beating until the icing is pale, fluffy, and smooth.

I spread the icing over the cooled cake, scatter sprinkles on top, slice, and serve.

Servings and Timing

This cake makes 12 servings.
I spend about 10 minutes preparing the batter, 30 minutes baking, and another 10 minutes cooling, making the total time around 50 minutes.

Variations

I sometimes add a little lemon zest for a subtle citrus note or swap the sprinkles for chocolate chips. When I want cupcakes instead of a tray bake, I divide the batter into lined muffin tins and reduce the baking time slightly.

Storage/Reheating

I store this cake in an airtight container in the pantry for up to 4 days. I don’t usually reheat it, but letting it come to room temperature keeps the texture soft and moist.

FAQs

Can I use a different cake tin size?

I use a 22cm x 30cm tray, but other similar-sized trays work well with slight baking time adjustments.

How do I keep the sprinkles from bleeding?

I gently fold them in at the end and avoid overmixing the batter.

Can I make this cake ahead of time?

Yes, I often bake it a day ahead and ice it before serving.

Can I use margarine instead of butter?

Yes, I can substitute margarine, though butter gives the best flavor.

Is this cake suitable for birthdays?

Absolutely, I love using it as a simple birthday cake with extra sprinkles on top.

Can I reduce the sugar?

I can slightly reduce the sugar, but it may affect the cake’s softness.

Can I freeze this cake?

I freeze the unfrosted cake wrapped well for up to 2 months.

What milk works best?

I usually use regular milk, but other types work too.

How do I know when the cake is done?

I insert a skewer into the center, and if it comes out clean, it’s ready.

Can I add food coloring?

I sometimes add a little food coloring to the batter for a fun twist.

Conclusion

I love this Vanilla Sprinkle Cake because it’s cheerful, easy to make, and always reliable. With its soft crumb, classic vanilla flavor, and colorful finish, it’s a recipe I return to whenever I want a simple cake that feels joyful and homemade.