Festive Rainbow Sprinkle Cake

There’s something so cheerful about a rainbow sprinkle cake that just makes me smile. I’ve lost count of how many times I’ve made this for birthday parties, and it never gets old watching kids’ faces light up when they see those colorful specks covering every inch. Even my own little ones still ask for it, despite being old enough to help bake it themselves now.

I started making this cake years ago when my daughter begged for “the most sprinkle-y cake ever” for her 6th birthday. Since then, it’s become our go-to celebration cake. The best part? It’s actually pretty simple to put together, and you don’t need any fancy decorating skills. Just pile on those sprinkles, and you’ve got yourself a party-ready cake that everyone loves.

If you’re wondering whether you can use any type of sprinkles – yes, you absolutely can! I’ve made this with everything from classic rainbow jimmies to those tiny nonpareils, and each version turns out just as fun as the last.

What Kind of Sprinkles Should I Use?

For a rainbow sprinkle cake, you’ll want to use jimmies – those long, rod-shaped sprinkles – rather than nonpareils (the tiny round ones) or sanding sugar. Jimmies hold their color better during baking and won’t bleed into your batter like other types might. Regular rainbow jimmies are perfect for this recipe, but you can also use chocolate sprinkles or mix and match colors to match your party theme. Just avoid using nonpareils inside the cake batter, as they’ll dissolve and create streaks – though they work great as decoration on top of your frosted cake. If you’re buying sprinkles specifically for baking, look for ones labeled “confetti sprinkles” or “rainbow jimmies” to make sure you’re getting the right type.

Options for Substitutions

Let’s talk about how you can switch things up in this fun cake recipe if needed:

• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using.
• All-purpose flour: You can use cake flour for an even softer texture – just replace each cup of all-purpose flour with 1 cup plus 2 tablespoons of cake flour.
• Cream cheese: For the frosting, if you’re out of cream cheese, you can make a regular buttercream instead – just increase the butter by 4 ounces and adjust the powdered sugar to taste.
• Sprinkles: The type of sprinkles matters here! Stick to jimmies or quins for the cake batter – nonpareils (the tiny ball sprinkles) tend to bleed their color. For decorating, any sprinkles work well.
• Vanilla essence: You can swap vanilla essence with vanilla bean paste (same amount) or pure vanilla extract. If using imitation vanilla, use the same amount.
• Unsalted butter: If you only have salted butter, that’s fine – just skip the added salt in both the cake and frosting.

Watch Out for These Mistakes While Baking

The biggest challenge when making a sprinkle cake is keeping your sprinkles from bleeding their colors into the batter – to prevent this, use jimmies (the long, rod-shaped sprinkles) instead of nonpareils (the tiny round ones), and fold them in gently at the very end of mixing. Another common mistake is overmixing the batter, which can lead to a dense, tough cake – stop mixing as soon as the ingredients are just combined, and remember that a few small lumps are actually okay. Your room temperature ingredients really matter here – cold eggs, butter, or buttermilk can cause the batter to curdle and result in an uneven texture, so make sure to let these ingredients sit out for about an hour before starting. For the fluffiest texture, don’t skip the step of creaming the butter and sugar until light and pale (about 3-5 minutes), and always measure your flour by spooning it into the measuring cup and leveling it off rather than scooping directly from the flour bag.

What to Serve With Rainbow Sprinkle Cake?

This fun and festive cake pairs perfectly with a scoop of vanilla ice cream – the cool, creamy texture complements the soft, sprinkle-filled cake layers. A glass of cold milk is always welcome, especially for the little ones who’ll love this colorful treat. For the grown-ups, consider serving it with a hot cup of coffee or tea to balance out the sweetness. If you’re hosting a birthday party, you might want to put out some fresh berries on the side – they add a nice natural contrast to the sweet frosting and look pretty on the plate too.

Storage Instructions

Keep Fresh: Your rainbow sprinkle cake will stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. If you live somewhere humid, it’s better to pop it in the fridge to keep the frosting from getting too soft. Just make sure to cover it well to prevent it from absorbing any fridge smells!

Freeze: Want to prep this cake ahead? You can freeze unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 2 months. For leftover frosted cake, freeze individual slices on a baking sheet until firm, then wrap them well – they’ll keep for about a month in the freezer.

Serve: When you’re ready to enjoy frozen cake, thaw it overnight in the refrigerator. For the best taste and texture, let it come to room temperature for about 30 minutes before serving. The sprinkles might soften a bit after freezing, but the cake will still taste just as good!

Preparation Time	20-30 minutes
Cooking Time	30-35 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 50-60 g
• Fat: 270-290 g
• Carbohydrates: 600-650 g

Ingredients

• 3 cups all-purpose flour, measured and leveled
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened (2 sticks)
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla essence
• 1 cup buttermilk
• 1/3 cup colorful sprinkles
• 3/4 cup unsalted butter, softened (1 and 1/2 sticks)
• 4 ounces cream cheese, softened
• 6 cups powdered sugar
• 2 teaspoons vanilla essence
• 2 big pinches of salt
• Around 1 and 1/2 cups colorful sprinkles

Step 1: Prepare the Cake Pans and Dry Ingredients

Preheat the oven to 350°F and set an oven rack in the middle position.

Spray two 8-inch cake pans with nonstick cooking spray.

Cut two 8-inch rounds of parchment paper and line the bottom of each pan, then spray the paper with nonstick cooking spray.

To measure the parchment paper, simply trace the bottom of the pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

Step 2: Make the Cake Batter

In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed (or medium-high speed if using a hand-held mixer) until light and fluffy, about 2 minutes.

Scrape the bowl once during this process to ensure even combination.

With the mixer on low, add the eggs one at a time, beating well after each addition.

Don’t worry if the batter looks curdled.

Add the vanilla extract, then increase the speed to medium and beat until the mixture is light and fluffy, about one minute.

Scrape the bowl and mix briefly again.

On low speed, alternately add the whisked dry ingredients in three parts and the buttermilk in two parts: dry, wet, dry, wet, dry.

Once incorporated, remove the bowl from the mixer and fold in the sprinkles by hand using a spatula.

Step 3: Bake the Cakes

Pour the batter evenly into the prepared cake pans.

Use the back of a spatula to smooth the tops.

Bake for 30 to 35 minutes, or until the cakes are golden, a cake tester inserted into the center comes out clean, and the edges begin to pull away from the pan.

Cool the cakes in their pans on a rack for about 20 minutes.

Once cool enough to handle, run an offset spatula or knife around the edges before turning the cakes out onto the rack.

Let them cool completely.

Step 4: Trim and Frost the Cakes

Once the cake layers are cool, use a long serrated knife to trim the domed tops, making them flat.

Discard or snack on the trimmings.

Place one cake layer on a cake stand or serving platter, cut side up.

Spread about 1 cup of frosting over the layer, smoothing it to the edge.

Place the second layer on top, cut side down.

Spread another cup of frosting on top, ensuring even coverage.

Then, apply a thin layer of frosting around the sides of the cake, rotating the cake stand as needed.

This layer doesn’t need to be perfect as it will be smoothed out later.

Step 5: Chill and Smooth the Frosting

Place the cake, uncovered, in the refrigerator for 15 to 30 minutes to set the frosting.

Once chilled, warm an offset spatula under hot water, shake off excess water, and gently smooth the frosting until it’s glossy.

This creates a sticky surface for the sprinkles to adhere to.

Step 6: Decorate with Sprinkles

Place the cake stand over a 13 x 18-inch sheet pan to catch any falling sprinkles.

Fill a small bowl with sprinkles.

Gently press handfuls of sprinkles into the sides of the cake, working from the bottom to the top edge.

Avoid rounding the corner to keep the edge sharp.

Rotate the cake and continue until covered.

Sprinkle the top with more sprinkles, using a spatula to gently press them into the frosting if needed.

Scrape off any excess sprinkles and wipe the edges of the cake stand with a damp paper towel, if necessary.

Step 7: Prepare the Frosting

In an electric mixer’s bowl fitted with the paddle attachment (or beaters), beat the butter and cream cheese until creamy, about 30 seconds.

With the mixer on low speed, gradually add the confectioners’ sugar, then beat in the vanilla and salt.

Increase the speed to medium-high and beat until fluffy, about 1 minute.

Freezer-Friendly Instructions

The cake can be frozen, without frosting, for up to 3 months.

Once completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag.

Thaw overnight at room temperature before frosting and serving.