Sprinkle Cake Recipe

Sprinkle Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour two - 8 inch (20 cm) round cake pans. Line the bottoms of the pans with parchment paper.

Separate your eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a bowl, sift the flour with the baking powder and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until soft. Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 3 minutes). Add the egg yolks and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.

With the mixer on low speed, alternately add the flour mixture (in three additions) and the milk (in two additions), beginning and ending with the flour.  

In a clean bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat (on high speed) until shiny medium firm peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites (in two additions) until combined. Do not over mix the batter or it will deflate. Gently fold in the sprinkles.

Divide the batter evenly between the two prepared pans (about 355 grams of batter in each pan) and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center of the cake comes out just clean (the cakes will spring back if lightly touched in their centers and you will notice that the cakes are just starting to pull away from the sides of the pan).

Cool the cakes in their pans on a wire rack for about 10 minutes. Then place a wire rack on top of each cake pan and invert, lifting off the pan and gently peeling off the parchment paper. Re-invert each cake onto a greased wire rack. Once the cakes have completely cooled, wrap in plastic wrap and place the cake layers in the refrigerator until firm (several hours or even overnight). (This is done to make the filling and frosting of the cakes easier.)

Cream Cheese Frosting: In your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and cream cheese until smooth. Add the confectioners' sugar and vanilla extract and beat until well combined. Scrape down the sides and bottom of the bowl as needed. Then continue to beat on high speed until the frosting is light and fluffy.

Assemble: Place one of the cake layers onto your cake turntable or serving platter, with the top of the cake facing down. Spread the jam on the cake layer. Next, spread about 1 cup (240 ml) of the frosting on top of the jam. Place the next cake layer, top of the cake facing down, onto the filling. Spread the remaining frosting over the top and sides of the cake. If you like you can pipe a border around the outside edge of the cake. (I used a small star tip, Wilton #96.) Garnish the top of the cake with more rainbow sprinkles. You can cover and refrigerate the cake for 2 to 3 days. Bring to room temperature before eating.

Serves about 10 - 12 people.