Rainbow Sprinkle Cake
A soft chocolate layer cake wears vanilla frosting and bright stripes of rainbow sprinkles.
Let’s make something lovely.
Sprinkles do most of the decorating work here. Bands of color across a simple round cake echo the photographed finish without needing piping bags or perfectly smooth sides.
This original version uses chocolate layers for a bold contrast with the white frosting. Let the cake cool fully, then turn the top into your own edible rainbow.
Rainbow Sprinkle Cake
What you’ll need
Chocolate cake
Frosting and decoration
Let’s do this
- 1
Prepare
Heat the oven to 350°F (175°C), or 320°F (160°C) fan. Grease two 8-inch (20 cm) round pans at least 2 inches deep and line the bases.
- 2
Mix
Whisk the flour, sugar, cocoa, baking powder, baking soda and salt. Whisk the eggs, buttermilk, oil and vanilla separately, add to the dry mixture, then carefully stir in the hot water. Mix just until smooth; do not taste raw batter.
- 3
Bake
Divide between the pans and bake for 28–32 minutes, until the center springs back and a skewer comes out without wet batter. Cool in the pans for 15 minutes, then on a rack until completely cold, about 75 minutes.
- 4
Whip the frosting
Beat the butter for 3 minutes. Gradually beat in the powdered sugar, then the milk, vanilla and salt. Beat for another 3 minutes until fluffy.
- 5
Stack and cover
Level the layers if needed. Spread about one quarter of the frosting between them, then apply a thin coat all over. Chill for 20 minutes and spread on the remaining frosting.
- 6
Make a rainbow
Set the cake on a tray to catch stray sprinkles. Hold two strips of parchment just above the frosting to guide one stripe at a time, without pressing them into the cake. Add each color with a teaspoon, then lift the guides away.
Wheat, Eggs, Milk, Sprinkle ingredients vary; check labels. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Arrange the sprinkle colors before you start so the frosting is still slightly tacky.
A spoon or butter knife makes lovely soft frosting swirls around the sides.
Use weights for the cake ingredients; cup measures are approximate.
Cover and refrigerate at 40°F (4°C) or colder for up to 4 days. Let slices soften at room temperature for about 30 minutes before serving. Freeze slices without sprinkles for up to 2 months.
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