We call this a sweet deception. This buttercream-frosted Butter Stick Cake is the perfect way to bring out the smiles on April Fool's Day!
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1 (15.25- to 16.5-ounce) package white cake mix
1/4 cup rainbow sprinkles
1 1/2 cups Land O Lakes® Butter, softened
4 1/2 cups powdered sugar
1/8 teaspoon salt
1 to 2 tablespoons Land O Lakes® Half & Half
1 tablespoon vanilla extract
5 drops yellow food color
Prepare cake mix batter according to package directions, stirring in rainbow sprinkles. Bake and cool in 13x9-inch baking pan according to package directions.
Meanwhile, beat butter until creamy; gradually add powdered sugar and salt. Beat in enough half & half for fluffy consistency. Beat in vanilla and just enough food color for perfect buttercream yellow shade.
Cut cooled cake into shape of butter stick (dimensions should be about 4 3/4x1 1/4x1 1/4 inches). Cut cake in half horizontally. Place bottom cake layer on serving dish; spread with generous, even layer of frosting. Top with second cake layer, pressing down gently. Cover cake with thin layer of frosting. Refrigerate cake 30 minutes or until chilled and firm. Remove from refrigerator; generously frost cake, smoothing sides and top to look like creamy butter.
Spreading the cake layers with a thin layer of frosting, then refrigerating, is called a crumb coat. It ensures that the final layer of frosting looks spectacular!
Use leftover cake and frosting to make multiple butter stick cakes or for another purpose.
You can also frost this as a one-layer cake, skipping the direction to cut it horizontally.