Sprinkle Celebration Cake


This fun celebration cake is adapted from my Victoria sponge recipe with the addition of festive sprinkles throughout the cake.

As with any Victoria sponge recipe, the proportions of ingredients are based on the weight of the eggs (without their shells), so you can use whichever size eggs you prefer.

Makes one 4-layer 6” (15cm) cake. All ingredients, except the double cream, should be room temperature

Ingredients

Cake – single layer so you need 4x for the full cake

  • 2 eggs
  • 2 eggs weight of golden caster sugar
  • 2 eggs weight of margarine, plus extra for greasing
  • 2 eggs weight of self raising flour
  • 20g bake stable sprinkles (I use these sprinkles)
  • 1 tsp vanilla extract
  • 1 tbsp Elmlea plant based double cream

Buttercream (x2 – one portion for filling and crumb coat, then same again for the final decoration)

  • 80g margarine
  • 80g solid cooking oil (I use Trex, but other solid oil can be used)
  • 330g icing sugar
  • 2 tsp vanilla extract
  • 1 tsp lemon juice

Assembly/Decorating Stuffs

  • Sprinkles
  • Strawberry jam

Cake Process

  1. Preheat the oven at 170C fan assisted and prepare a 6″ (15cm) sandwich tin with margarine, baking paper on the bottom, and dust with flour
  2. Beat the sugar and margarine together at a medium speed until light and fluffy
  3. Using a spatula, scrape down any mixture from the sides of the bowl. Beat in the eggs individually at medium speed. Add the vanilla extract
  4. Scrape down any mixture from the sides again. Sieve the flour into the mixture, add the bake stable sprinkles, and fold in
    • If the batter is feeling a bit thick add the double cream
  5. Pour into the prepared tin and put in the oven for 30-35 minutes, or until a skewer comes out clean and the top of the cake is springy. Put on a cooling rack in the tin for 30 minutes, then take out of the tin and continue to cool on the rack
  6. Repeat steps 2-5 until all four cakes are baked and cooled. Once cooled, level each cake

Now to make the buttercream for the crumb coat! Just follow the process for my Vanilla Buttercream Icing.

And now we decorate.

  1. Grab your cake drum/board and put a small dollop in the centre. Place your first cake layer centre on the board
  2. Cover the top of the layer with a thick layer of buttercream and smooth it out with an offset spatula. Make a small well in the middle and scoop in 1-2 tsp of the jam. Place the next cake layer on top and repeat until the last cake layer is on
    • I found that I had to put some bamboo dowels in to keep the cake from slipping with all the weight of the four layers
  3. Cover the top and sides with buttercream and smooth with a side scraper
  4. Pop in the fridge for at least 2 hours, better if overnight, until the buttercream has hardened
  5. Make some more buttercream using the same amount of ingredients and with the same process
  6. Cover the top and sides again with this extra buttercream and make sure it’s nice and thick. Smooth with a side scraper
  7. Pop in the fridge again until this layer of buttercream has hardened
  8. Push your sprinkles of choice into the buttercream. I found it easier to wear a vinyl food safe glove while doing this

Ta da! Enjoy!

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