Updated in 2020, this is my favorite recipe for a one layer sprinkle cake. Tastes close to box cake mix, but it's completely from-scratch. For best success, read the recipe and recipe notes before beginning.
Recipe by Sally on July 26, 2020
Prep time: PT20M
Cook time: PT30M
Total time: PT3H
Rating
4.6 stars ( reviews)
Keywords
sprinkle cake, birthday cake
Ingredients
1 and 1/2 cups (177g) cake flour (spooned & leveled)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large egg whites, at room temperature
1/3 cup (80g) sour cream, at room temperature
1 teaspoon pure vanilla extract
1/3 cup (80ml) whole milk, at room temperature
1/2 cup (70g) sprinkles
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
3 cups (360g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream, half-and-half, or whole milk, at room temperature
1 teaspoon pure vanilla extract
salt, to taste
optional: sprinkles for garnish
Categories
Dessert
Cuisine
American
Steps
Preheat oven to 350°F (177°C). Grease a 9×2-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 2 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer to low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Gently fold in the sprinkles.
Pour batter evenly into prepared cake pan.
Bake for around 27-31 minutes or until the cake is baked through. After about 18 minutes, tent the cake with aluminum foil to prevent the top and edges from over-browning. To test the cake for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/4 cup (30g) more confectioners’ sugar if frosting is too thin or a splash of heavy cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add a small pinch.)
Spread frosting all over the top. I always use an icing spatula. Top with sprinkles, if desired.
Cover leftover cake tightly and store at room temperature for up to 1 day or in the refrigerator for up to 5 days.
Reviews
Hannah on 2024-06-30 (5 stars): This cake was so yummy! I wanted a quick little fun dessert for our family, and this did not disappoint! I'll definitely make this again!
Kathleen Dillon on 2025-04-29 (5 stars): I agree! Will definitely make this again!
MaryEllen on 2024-09-14 (3 stars): I loved the cake recipe and would have given 5 stars, but frosting was way too sweet.
N. W. on 2025-01-17 (2 stars): This didnt turn out as expected. Was completely raw in middle but brown outside after the baking time. I reduced the sugar to 1/2 cup and still it was way too sweet.
Shannon King on 2025-03-21 (5 stars): I wanted a smaller dessert to make for St. Patrick's Day, so I made this with green sprinkles and tinted some of the frosting green so I could swirl it together to decorate. I also used an 8" pan because I like thicker cake layers. This cake was delicious, soft, and had great vanilla flavor. The frosting was divine. What I especially liked was that there was plenty of frosting for the top, sides, and piping.
Tina on 2025-05-16 (5 stars): I made this cake the other day and it tasted really great! However, I noticed (like I have with the two layer vanilla cake recipe) the cake was a bit dry and I think that is because it went into the fridge. I frosted it and then packed it in an air tight cake carrier and placed in the fridge. How do I prevent this cake from drying out? Do you recommend using simple syrup to keep the cakes moist?
Holly on 2025-06-24 (5 stars): I have been making this in a small bundt pan and it is SO good. I made a simple glaze to go on it and it’s gotten rave reviews from my friends and family!
Olivia on 2025-07-22 (5 stars): I am 13 years old and i love baking and with your Recipes i get Encourage to bake.
Leah on 2026-02-03 (5 stars): This was the best homemade funfetti cake I’ve ever made. It was so moist and delicious. I might scale back the sugar in the frosting next time.
Lina on 2026-04-22 (5 stars): I can’t thank you enough for this delicious recipe. Made it along with the soft & moist white vanilla cake which honestly I got it from your book. Used this sprinkle layer to create a 3 layered cake where the
top and bottom layers were the white cake while the middle was the sprinkle layer.
It was for my sister’s birthday.
Soooo yummy.
Besides I made your daughter’s faaaavorite cake ..It was sooo delicious. I loved the syrup …Next time I will make a double amount of syrup for the loaf cake
Thank you for releasing such an amazing book
Gabby S. on 2026-05-27 (5 stars): Yum! I made this for my husband’s birthday. It tasted amazing - nostalgia with a flavor boost! Thanks for the recipe!
Sarah Hobbs on 2026-07-27 (3 stars): The frosting to way too sweet for my taste. I had my husband taste too. 3 cups is too much sugar. Unfortunately my cake didn't turn out either, though I think there may be something off with my oven temp. I think the cake recipe would have turned out if my oven wasn't off.
