Christmas Sprinkle Cake
A vibrant, colorful cake perfect for holiday gatherings. Easy to make and a delight for kids and adults alike.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup colorful sprinkles
Instructions
Preparation
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until well combined.
- Gently fold in the sprinkles, being careful not to overmix.
- Pour the batter into a greased and floured 9-inch round cake pan.
- Bake in a preheated oven at 350°F for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool completely before spreading frosting on top. Decorate with additional sprinkles.
Storage
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smooth batter.
Ingredient Substitutions: Use almond milk for a dairy-free option.
How to Serve: Pair with hot cocoa for a festive treat.
Storage & Freshness: Store in an airtight container to maintain moisture.
Make-Ahead Tips: Bake the cake a day in advance and decorate just before serving.
Ingredient Substitutions: Use almond milk for a dairy-free option.
How to Serve: Pair with hot cocoa for a festive treat.
Storage & Freshness: Store in an airtight container to maintain moisture.
Make-Ahead Tips: Bake the cake a day in advance and decorate just before serving.