Martha Stewart's Sprinkle Cake
Recipe Overview
Overview
This Sprinkle Cake is a true celebration of color and flavor, making it an ideal choice for birthday parties. The recipe begins with a careful selection of ingredients, including cake flour, which ensures a light and fluffy texture. The addition of sprinkles not only adds visual appeal but also a fun texture that kids will love.
The process of creaming butter and sugar creates a rich base, while the incorporation of beaten egg whites adds an airy quality to the cake. As you layer the cake, the vibrant colors of the sprinkles shine through, making each slice a delightful surprise. The frosting, a classic buttercream, complements the sweetness of the cake perfectly.
What stands out in this recipe is the attention to detail, from preparing the cake pans to ensuring the egg whites are beaten just right. This cake is not just a dessert; it’s a centerpiece that brings joy and excitement to any celebration. Whether you’re baking for a child’s birthday or simply want to indulge in a sweet treat, this Sprinkle Cake is sure to impress.
Recipe Details
Steps & Tips
Tip: Warm egg whites for increased volume when making meringue.
Tip: Add butter gradually to meringue for a smoother texture.
Tip: Use a mandolin for even carrot strips for decoration.
Tip: Stir constantly while cooking curd to prevent curdling.
Tip: Chill ganache before using to achieve the right consistency.
Tip: Blanch carrot strips in boiling water for a minute to soften them.
Butter, line with parchment, and flour three 8-inch straight-sided cake pans.
Sift together 2.5 cups of cake flour, 0.75 cups of all-purpose flour, 1 tsp baking soda, 1 tbsp baking powder, and 0.75 tsp salt.
Tip: Use big jars for dry ingredients to make baking easier.
Cream together 1 stick of butter, 0.5 cups of shortening, and 1.75 cups of sugar.
Add 2 tbsp vanilla, 1 egg, 0.5 cups buttermilk, 0.5 cups cold milk, and 1 cup ice cold water alternately with dry ingredients.
Fold in 3 beaten egg whites to the batter.
Fold sprinkles into the batter gently.
Tip: Ensure the bowl is impeccably clean when beating egg whites for maximum volume.
Divide the batter evenly among the prepared cake pans.
Bake in a 325°F oven for 40-45 minutes, rotating halfway.
Cool the cakes until golden brown and level the tops if necessary.
Tip: Use a serrated knife to level the top of your cake for even layers.
Prepare 6 cups of Swiss meringue buttercream for frosting.
Tip: Invest in a turntable for easier cake decorating.
Frost the cooled cake layers with buttercream.
Tip: Chill the cake slightly before adding sprinkles to prevent icing from smudging.
Press sprinkles onto the frosted cake.
Tip: Use a baking sheet to catch excess sprinkles while decorating.
Transfer the decorated cake to a cake stand.
Serve the finished cake.
Tip: Use a cardboard round under the cake for easy lifting.
Prepare cupcake batter using sugar cones and foil.
Scoop cupcake batter into cones about 3/4 full.
Bake at 350°F for 18-20 minutes.
Tip: Use a scale for accurate batter distribution between cake pans.
Frost the baked cupcakes with desired frosting.
Cook orange curd with egg yolks, sugar, and orange juice.
Layer cakes with orange curd between each layer.
Prepare chocolate frosting with semisweet chocolate and whipping cream.
Apply a crumb coat of frosting to the cake.
Chill the cake to set the frosting.
Decorate the cake with additional frosting and toppings.
Cut the cake into slices for serving.
Tip: Avoid overbaking cakes to prevent a hard crust.
Tip: Store frosting in the refrigerator if made a day ahead.
Tip: Use parchment paper strips under the cake to keep the final cake stand clean.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using cake flour instead of all-purpose flour results in a finer crumb for the cake.
- •Beating egg whites to soft peaks helps create a light and airy texture in the cake.
- •Sprinkles can be added to the batter without bleeding color if they are well-coated.
- •A serrated knife is ideal for leveling the tops of baked cakes for even stacking.
