Sprinkle Cake
Sprinkle cake for carnival and children’s birthday parties. The cake can also be served as a confetti cake. An American classic that fits perfectly on every birthday table and also for carnival.
Ingredients for Sprinkle Cake
Sponge base
250 g butter, room temperature
200 g granulated sugar
1 pkg vanilla sugar
3 eggs
400 g flour smooth
1 pkg baking powder
200 g sour cream (sour cream)
40 g sprinkles coloured
Cream cheese frosting
170 g butter
400 g cream cheese natural
180 g icing sugar
Completion
100 g sprinkles coloured
Instructions
Sponge base:
Preheat the oven to 350 degrees top and bottom heat. Grease two 20cm diameter springform pans and dust with flour.
Cream the room temperature butter with the icing sugar and vanilla sugar. Then add the eggs one at a time and beat for approx. 5 minutes until a light yellow mixture has formed.
Add the sour cream and stir in.
Mix the flour with the baking powder and fold in quickly.
Fold the coloured crumbles into the dough and divide it between the two prepared moulds.
Bake on the middle shelf for approx. 50 minutes. Test with chopsticks.
Remove the confetti cake base from the oven and leave to cool.
Cream cheese frosting:
Beat the butter until fluffy. Then stir in the cream cheese and icing sugar.
Refrigerate the cream cheese frosting until ready to use.
Finishing cake:
Run a knife along the edge of the springform pan and carefully loosen the ring from the cooled cake layers.
Cut each cake base once horizontally in the centre with a knife.
Spread approx. 3-4 tablespoons of cream cheese frosting on each cake base.
Assemble the cake layers and spread the cream cheese frosting all around the cake. I always use a cake palette for this.
Finally – just before serving – spread colorful sprinkles on the cake.
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