A classic that screams Happy Birthday! Ditch the store bought version and bake a sprinkle cake from scratch - it's easier than you think.
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2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup whole milk
1/3 cup rainbow jimmies sprinkles
8 cups powdered sugar
1 1/2 cups Land O Lakes® Butter, softened
1/8 teaspoon salt
1/4 cup Land O Lakes® Heavy Whipping Cream
1/4 cup Land O Lakes® Half & Half
1/4 cup rainbow jimmies sprinkles
1/4 cup rainbow nonpareil sprinkles
Heat oven to 350°F. Grease and flour 2 (8-inch) round baking pans. Set aside.
Combine flour, baking powder, and 1/4 teaspoon salt in bowl. Set aside.
Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed. Gently stir in 1/3 cup rainbow jimmies.
Divide batter evenly between prepared pans. Bake 29-34 minutes or until toothpick inserted near center comes out clean. Place onto cooling racks; cool 10 minutes. Loosen cake by running knife around inside edge of pans. Carefully remove cake from pans; cool completely.
Combine powdered sugar, 1 1/2 cups butter, and 1/8 teaspoon salt in bowl. Beat on medium speed until creamy and fluffy. Add half & half, whipping cream and vanilla. Beat until well combined. Stir in 1/4 cup rainbow jimmies and 1/4 cup rainbow nonpareils.
Cut each cake layer in half horizontally. Place 1 cake layer onto serving plate, cut-side up. Frost top using 1/2 cup frosting. Place second cake layer over frosting, cut-side down. Frost top using 1/2 cup frosting. Repeat with remaining two layers. Frost top and sides of cake with 1 cup frosting.
Spoon remaining frosting into large pastry bag fitted with open star tip. Starting at bottom of cake, pipe long continuous stripes turning cake as you work. Continue until you've reached top of cake. Starting on outside edge of top of cake, continuously pipe frosting, working around cake into middle. Serve and store cake at room temperature.
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