Sprinkle Birthday Cake | Hungry Happenings – A Cheerful, Classic Celebration Cake

Nothing says “party” like a vibrant sprinkle cake. This Sprinkle Birthday Cake from Hungry Happenings keeps things playful, colorful, and absolutely delicious without being fussy. It’s the kind of cake you can bake for a kid’s party, a friend’s milestone, or the coworker who loves a slice of nostalgia.

The soft vanilla layers, rainbow-speckled crumb, and creamy frosting are all about joy. If you’ve been craving a reliable, cheerful cake that looks great and tastes even better, this one’s for you.

What Makes This Special

This cake balances simplicity and celebration. The batter bakes up tender, buttery, and moist, with sprinkles folded in for that classic confetti effect.

You’ll use a straightforward American buttercream that’s smooth, pipeable, and not overly sweet when paired with the cake.

It’s also adaptable. You can build it as a two- or three-layer cake, turn it into cupcakes, or bake it in a sheet pan for easy serving. And because the instructions are simple, it’s friendly for newer bakers but still worthy of a special occasion.

Most importantly, the sprinkles are not just decoration.

They’re baked into the cake for a fun pop of color in every slice, and they top the frosting for a happy finish.

Shopping List

• All-purpose flour – For structure and a tender crumb.
• Baking powder – Helps the cake rise evenly.
• Fine sea salt – Balances sweetness.
• Granulated sugar – Sweetness and moisture.
• Unsalted butter – Room temperature for creaming.
• Large eggs – Room temperature for better mixing.
• Pure vanilla extract – Warm, classic flavor.
• Whole milk – Room temperature for a smooth batter.
• Sour cream (or plain Greek yogurt) – Moisture and tenderness.
• Rainbow jimmies (sprinkles) – For the batter and garnish. Avoid nonpareils in the batter.
• Confectioners’ sugar (powdered sugar) – For frosting.
• Heavy cream (or milk) – To loosen the frosting to a silky consistency.
• Pinch of salt – To balance the frosting.

Instructions

1. Prep the pans. Preheat oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment.

   Lightly flour the sides and tap out excess. This helps the cakes release cleanly.

2. Mix dry ingredients. In a medium bowl, whisk 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/2 teaspoon fine sea salt. Set aside.
3. Cream the butter and sugar. In a large bowl, beat 3/4 cup unsalted butter with 1 3/4 cups granulated sugar on medium-high until pale and fluffy, about 3 minutes.

   Scrape the bowl as needed.

4. Add eggs and vanilla. Beat in 4 large eggs, one at a time, mixing fully after each. Add 2 teaspoons vanilla extract. The mixture should be smooth and slightly thick.
5. Combine wet ingredients. In a small bowl, stir together 3/4 cup whole milk and 1/2 cup sour cream.

   This keeps the crumb soft and moist.

6. Build the batter. With the mixer on low, add the dry ingredients in three additions, alternating with the milk-sour cream mixture. Start and end with dry ingredients. Mix just until combined.

   Do not overmix.

7. Fold in sprinkles. Using a spatula, gently fold in 1/2 cup rainbow jimmies. Use jimmies, not nonpareils, to prevent color bleed.
8. Fill pans and bake. Divide the batter evenly between pans and smooth the tops. Bake 25–30 minutes, or until a toothpick comes out clean with a few moist crumbs.
9. Cool completely. Let cakes cool in pans 10 minutes, then turn out onto a wire rack. Peel off parchment.

   Cool fully before frosting.

10. Make the buttercream. Beat 1 cup unsalted butter (room temp) until creamy, about 1 minute. Gradually add 4 cups confectioners’ sugar, 1/2 teaspoon salt, and 2 teaspoons vanilla. Add 2–4 tablespoons heavy cream until smooth and spreadable.

    Beat 2–3 minutes for a fluffy texture.

11. Level and crumb coat. If needed, level the cake tops. Place one layer on a board, spread a generous layer of frosting, then set the second layer on top. Apply a thin crumb coat over the whole cake and chill 20 minutes.
12. Frost and decorate. Apply a thicker final coat of frosting.

    Press extra sprinkles around the base and scatter more on top. Add piped swirls if you’d like.

13. Set and serve. Chill 15–20 minutes for clean slices. Use a hot knife (wiped dry) for neat cuts.

Keeping It Fresh

Short-term: Keep the cake covered at cool room temperature for up to 2 days.

A cake dome or upside-down bowl helps prevent drying.

Refrigeration: If your kitchen is warm or you’ve made it ahead, refrigerate the cake well covered for up to 5 days. Bring slices to room temp before serving for the best texture.

Freezing: Wrap unfrosted layers tightly in plastic and foil, then freeze up to 2 months. Thaw, then frost.

You can also freeze the whole frosted cake; chill until firm, wrap well, and thaw overnight in the fridge.

Benefits of This Recipe

• Foolproof texture: The sour cream and careful mixing create a soft, moist crumb that holds up to layering.
• Party-perfect looks: Sprinkles in and on the cake make it instantly festive without advanced decorating skills.
• Flexible format: Bake it as layers, a sheet cake, or cupcakes—same batter, same joy.
• Make-ahead friendly: Both the cake layers and buttercream can be prepared in advance.
• Kid- and grown-up approved: Familiar vanilla flavor with a fun twist appeals to everyone.

What Not to Do

• Don’t overmix the batter. This can create a dense or tough cake and cause the sprinkles to streak.
• Don’t use nonpareils in the batter. They bleed color. Stick to classic jimmies for clean confetti specks.
• Don’t frost a warm cake. Heat melts buttercream and causes sliding layers. Cool completely first.
• Don’t skip the crumb coat. It locks in stray crumbs and makes the final coat smooth.
• Don’t store it uncovered. Exposure to air dries out the cake quickly.

Recipe Variations

• Funfetti Cupcakes: Scoop into a lined muffin tin and bake 18–20 minutes.

  Top with tall swirls and sprinkles.

• Sheet Cake: Bake in a 9×13-inch pan for 30–35 minutes. Great for casual parties and easy slicing.
• Chocolate Sprinkle Cake: Swap 1/2 cup flour for cocoa powder and add an extra tablespoon of milk for balance.
• Lemon Confetti: Add 1 tablespoon lemon zest and swap 1 teaspoon vanilla for lemon extract. Finish with lemony buttercream.
• Strawberry Twist: Fold in freeze-dried strawberry powder (2–3 tablespoons) to the frosting for a fruity pink finish.
• Gluten-Free Option: Use a cup-for-cup gluten-free flour blend with xanthan gum.

  Check sprinkles are gluten-free.

FAQ

What kind of sprinkles should I use?

Use rainbow jimmies. They hold their shape and color when baked. Avoid nonpareils and sanding sugar in the batter, as they bleed and can turn the cake muddy.

Can I make the cake layers ahead?

Yes.

Bake the layers, cool completely, wrap tightly, and refrigerate up to 2 days or freeze up to 2 months. Thaw before frosting for best results.

How do I keep the cake moist?

Measure flour accurately, don’t overbake, and include the sour cream. Storing covered at room temperature helps retain moisture.

For extra insurance, you can brush cooled layers with a light simple syrup.

Can I color the frosting?

Absolutely. Use gel food coloring for vibrant shades without thinning the buttercream. Start with a small amount and build up to your desired color.

How many people does this serve?

Two 8-inch layers typically serve 12–16, depending on slice size.

For larger parties, make a sheet cake or add a third 8-inch layer.

Why did my sprinkles sink?

The batter may have been too thin or overmixed. Fold sprinkles in gently at the end and get the pans into the oven promptly. You can also toss sprinkles with a teaspoon of flour before folding.

Can I reduce the sugar?

You can reduce the granulated sugar in the cake by up to 1/4 cup without major changes.

For frosting, try whipping longer to incorporate more air, which can make it taste lighter without altering sweetness.

What’s the best way to slice cleanly?

Chill the frosted cake briefly, then use a long, sharp knife warmed under hot water and wiped dry between cuts. This keeps the frosting neat and the layers tidy.

In Conclusion

This Sprinkle Birthday Cake brings classic vanilla flavor and a bright, party-ready look with minimal fuss. The steps are simple, the ingredients are familiar, and the results feel special every time.

Whether you’re baking for a child’s birthday or just because sprinkles make you smile, this cake delivers a joyful slice that everyone will remember.