IngredientsFor the cake:
- 315g butter
- 315g golden caster sugar
- 315g self-raising flour
- 5 eggs
- 1tsp vanilla bean paste
- 1tsp baking powder
- 200g sprinkles
For the buttercream:
- 250g unsalted butter
- 450g icing sugar
- 2tbsp boiling water
- 1tsp vanilla bean paste
- ĺ jar good quality raspberry jam for filling
This impressive sprinkles cake is the perfect treat for special occasions. It's much easier to make than you may think, but looks impressive enough to make a thoughtful birthday cake.
Our cake decorating queen Victoria Threader will show you how to create this masterpiece in just a few simple steps.
This recipe uses hundreds and thousands but you could use other sprinkles like chocolate strands.
- 2 x 6 inch cake tins
- greaseproof paper
- palette knife
- piping bag or sandwich bag
- 2 x 6 inch cake cards
- large bread knife
- cocktail sticks
- roasting dish, or something of a similar size
Step 1Preheat the oven to 160C, gas 3 and grease and line the tins with greaseproof paper. Beat the butter and sugar with an electric whisk until light and fluffy (about 8 minutes).
Sieve the flour into a separate bowl. Add the eggs one at a time with 1/5 of the flour, beating until just combined, no longer, or the batter will be greasy. Add the vanilla and fold through the batter with a large metal spoon or spatula.
Divide the mixture between the two tins and bake in the oven for 55 minutes (this will depend of your own oven), removing it from the oven when itís a golden colour and when the cake has shrunken away from the sides of the tin.
Step 2Leave the cakes to cool in the tins for 30 minutes before moving them to a wire rack to cool completely.
When the cakes are completely cool, you can slice each cake in half. Using a large bread knife, trim the tops off the cakes and cut each cake in half. Add two cocktail sticks in the same place in the top and bottom slice of the cake. This helps you reposition the cakes to the original cut when you re-assemble the slices.
Step 3Make the buttercream by beating the butter with your electric whisk. Push the sieved icing sugar in by hand (as this saves some of the mess) and add 2 tbsp boiling water and your vanilla. Beat the buttercream for about 10 minutes, then it should have a lovely smooth consistency. Add a blob of buttercream to one of your cake cards and stick the first layer to the card.
Always keep the flattest sides (usually the bottom) of the cakes to the top and bottom. Add a couple of spoons of buttercream to a piping or sandwich bag, snip a small corner off (away from the cake so you donít lose the corner in the food) and pipe around the outside edge of the sponge. This will just stop the jam coming out of the sides of the cake when youíre icing it.