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Vanilla Sprinkle Cake

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A soft, fluffy vanilla sprinkle cake with colorful sprinkles folded into the batter and topped with smooth vanilla icing, perfect for celebrations or an easy homemade treat.

Ingredients

2 cups plain flour (300 g)

2 teaspoons baking powder

1 cup sugar

125 g butter

1/2 cup milk

2 teaspoons vanilla essence

2 eggs, whisked

1 tablespoon sprinkles

75 g butter, softened (for icing)

1 1/2 cups icing sugar (240 g)

1 teaspoon vanilla essence (for icing)

2 tablespoons milk (for icing)

1 tablespoon sprinkles (for topping)

Instructions

  1. Preheat the oven to 170°C fan bake and line a cake tray with baking paper.
  2. In a large bowl, whisk together the flour, baking powder, and sugar.
  3. Melt the butter in the microwave, then stir in the milk and vanilla essence.
  4. Pour the butter mixture over the dry ingredients.
  5. Add the whisked eggs and gently stir until just combined.
  6. Carefully fold in the sprinkles, avoiding overmixing.
  7. Pour the batter into the prepared cake tray.
  8. Bake for about 30 minutes, or until a skewer inserted into the center comes out clean.
  9. Let the cake rest in the tray for 10 minutes, then transfer to a wire rack to cool completely.
  10. To make the icing, beat the softened butter until smooth.
  11. Add the icing sugar, vanilla essence, and milk, then beat until pale and fluffy.
  12. Spread the icing over the cooled cake and scatter sprinkles on top before slicing and serving.

Notes

Do not overmix after adding the sprinkles to prevent color bleeding.

The unfrosted cake freezes well for up to 2 months.

Can be baked as cupcakes with a reduced baking time.

Add lemon zest for a subtle citrus flavor.

Best iced once the cake is completely cool.

Nutrition

Find it online: https://chocolatecoveredamy.com/vanilla-sprinkle-cake/