Tie Dye Sprinkle Cake with DIY Cake Toppers
Bring a little Spring color home with this funfetti layer cake with bright frosting and even brighter cake toppers!
Notes from the LHTC Team:
There are few things I love more than sprinkles and cake and this recipe has 'em both! Channel your inner baker and spend a lazy afternoon or evening baking this bright and colorful cake. And if you're up for it, these 10-minute DIY cake toppers make a fun addition, too.
DIY cake toppers, you say?
Yes! I used what I had on hand at home, some old origami paper and bbq skewers from the kitchen. You could use wrapping paper, printer paper (make your own design and print it out!) or card stock - whatever you've got. Just fold your paper in half and cut out desired shape - wrap your shape around the skewer and fold over and use a little glue to secure. That's it!
Sprinkle Cake with Tie-Dye Frosting
Yield: 1, 6-inch Cake
For the Cake Layers 1⁄2 cup Unsalted Butter, softened
1 cup Sugar 1 tablespoon Vanilla 2 Eggs, room temperature 2 cups Cake Flour or All-Purpose Flour
1 tablespoon Baking Powder 1⁄2 teaspoon Salt 3⁄4 cup Milk, room temperature 1⁄2 cup Sour Cream, room temperature
1/4 cup Rainbow Jimmies Sprinkles
For the Frosting 1 cup Unsalted Butter, softened 4 oz Cream Cheese (or an extra 1/2 cup butter if you don’t have) 4 cups Powdered Sugar, sifted 1-2 tablespoons Milk, Half & Half or Cream
2 teaspoons Vanilla 1⁄4 teaspoon Salt
1⁄4 cup Milk, for soaking Red & Yellow Food Coloring
Tip: To get eggs to room temperature quickly, let sit in a bowl of luke-warm water (not too hot, or the eggs may start to cook) for several minutes to take the chill off.
Tip: To get milk and sour cream to room temperature quickly, microwave on 50% power for 20 seconds at a time until room temperature.
1. Preheat oven to 350F. Line 2, 6-inch cake pans with parchment and spray with non-stick baking spray.
2. Prepare the cake batter: whip together the butter and sugar on medium speed for 2-3 minutes until light and fluffy. Add the vanilla and eggs, one at a time, and continue to mix 1 minute on medium speed until well incorporated.
3. In a separate bowl, whisk together the cake flour, baking powder and salt. Add to the butter
mixture alternately with the milk, in 2 additions each (add 1/2 of the flour, then half of the milk, the rest of the flour, the rest of the milk). Mix on medium speed for 30 seconds, just to make sure all ingredients are incorporated and no streaks of flour or butter mixture remain.
4. Stir sour cream into the batter on low speed, just until incorporated. Stir in the sprinkles. Divide amongst 2, 6-inch cake pans. Bake at 350F for 25-35 minutes, until toothpick inserted in center comes out clean. Let cool completely before using a serrated knife to level off the tops and cut each in half to form 4 layers total.
5. Make the frosting: whip together butter and cream cheese for 2-3 minutes until light and fluffy. On low speed, add 2 cups powdered sugar and mix until incorporated. Add 1 tablespoon cream, vanilla and salt. Add the last 2 cups of powdered sugar and mix on low until incorporated. Add another tablespoon of cream, if needed.
6. Mix frosting on medium-high speed for 2-3 minutes, until light and fluffy.
7. Frost the cake: place a little frosting on the center of a cake board or plate and lay down your first layer of cake (to keep it from sliding around). Brush with a third of the milk for soaking (refer to images below). Spread about 1/4-cup of frosting on top. Repeat with layers 2 and 3. Top with your last layer of cake (no soaking needed) (refer to images below).
8. Use a small amount of frosting to crumb coat the cake; refrigerate 1-2 hours to set (refer to images below). Add a second, thicker coat of frosting using a cake spatula or pastry scraper to smooth the sides and ensure no cake is peaking through.
8. Divide the remaining frosting into 3 small bowls. 1 small drop red coloring makes pink; 1 drop red + 1 drop yellow makes orange; 2 drops yellow makes a bright yellow.
9. Using a spatula add small swipes of each color to the sides and top of the cake. Use a spatula or scraper to smooth the sides and lightly blend the color (refer to images below). Add any other decoration as desired or serve right away. Store in the refrigerator.