Sprinkle Cake Recipe

Cakes

Ingredients

• 532.5 grams AP Flour
• 1 Tbsp + 1 1/2 Tsp Baking Powder
• 3/4 Tsp Salt
• 337.5 ml Whole Milk
• 1 Tbsp Vanilla Extract
• 600 grams Bakers Sugar
• 337.5 grams Unsalted Butter, softened
• 10.5 grams Eggs
• 6 oz Black Raspberry Jam
• Purple Food Color

Directions

1. Preheat oven to 350 degrees.  Grease (5) 8″ round cake pans, cover bottoms with parchment, butter and flour.  Combine flour, baking powder, and salt in a medium bowl set aside. Mix mik and vanilla in a measuring cup.
2. Using a mixer with a paddle attachment, beat butter and sugar on low speed until blended. Increase mixer speed to medium/high and beat for 2 minutes until pale and creamy. Scrape down bowl with spatula. On medium speed add eggs one a a time beating well after each addition. Scrape down bowl as needed. Alternately add the flour mixture and milk mixture, beginning and ending with the flour mixture. Beat until smooth scraping down bowl with spatula as needed.
3. Divide batter into (5) bowls, each one weighing (15) ounces. Leave one bowl white and gradually add the purple color to each bowl. Each bowl should have slightly more purple than the one before. The last bowl ( the 5th layer ) will be the darkest purple.
4. Place batter in the prepared pans and bake 15-20 minutes until toothpick inserted in the middle comes out clean or the cake bounces back slightly when touched.
5. Remove cake from oven and allow to cool slightly before removing from pans. Allow cake to cool completely before assembling and frosting.

Vanilla Buttercream Frosting

Ingredients

• 1 Cup Unsalted Butter, softened
• 8 Cups Confectioner’s Sugar
• 1/2 Cup Whole Milk
• 2 Tsp Vanilla Extract

Directions

1. Place butter in bowl of stand mixer. Using the paddle attachment, add (4) cups of sugar and then the milk and vanilla. On medium speed, beat until smooth and creamy, about 3-5 minutes.
2. Gradually add the remaining sugar, (1) cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to spread. You may not need to add all of the sugar.
3. Use and store frosting at room temperature, frosting will set if chilled. Can be stored in an airtight container for up to 3 days.

Assembling The Cake

Directions

1. Make sure all cake layers are level.
2. Start with the layer without purple color. Place on a cake round. Spread 1 1/2 oz of black raspberry jam on the layer and smooth it out. Repeat for remaining 4 layers. Going from light purple to dark purple. Do not put jam on top layer.
3. Spread a thin layer of vanilla buttercream over the cake – this will be the crumb coat. Refrigerate until buttercream is firm.
4. Put cake on a finished cake round. Spread remaining buttercream over cake until smooth. Place cake on cake turntable and carefully cover in sprinkles. This will be messy.
5. Store in an airtight container in the refrigerator. Remove cake from refrigerator at least 1 hour before serving.