Rainbow Sprinkles Cake

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As colorful as its namesake, this yellow cake is frosted with a tangy cream cheese icing and adorned with sprinkles for a festive look.

Prep Time

30 minutes

Bake Time

30-35 minutes

Servings

Rainbow Cake

2 sticks Unsalted butter, softened 2 sticks Unsalted butter, softened
Domino® Golden Sugar 2 cups 2 cups Domino® Golden Sugar
4 large Eggs, at room temperature 4 large Eggs, at room temperature
1 tablespoon Pure vanilla extract 1 tablespoon Pure vanilla extract
3 ½ cups All-purpose flour 3 ½ cups All-purpose flour
2 ½ tablespoons Baking powder 2 ½ tablespoons Baking powder
1 teaspoon Salt 1 teaspoon Salt
½ cup Whole milk ½ cup Whole milk
½ cup Sour cream ½ cup Sour cream
1 ½ cups Rainbow sprinkles 1 ½ cups Rainbow sprinkles

Cream Cheese Frosting

2 (8 oz.) pkgs. cream cheese, softened 2 (8 oz.) pkgs. cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, softened 3/4 cup (1 1/2 sticks) unsalted butter, softened
2 teaspoons vanilla extract 2 teaspoons vanilla extract
Domino® Confectioners Sugar 1 (2 lb.) bag 1 (2 lb.) bag Domino® Confectioners Sugar

Instructions

Rainbow Cake

Step 1

Preheat oven to 350°F. Grease and flour three 8x2-inch round cake pans.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs, one at a time, and the vanilla. Continue mixing until well incorporated.

Step 3

In a separate bowl, combine flour, baking powder, and salt. With the mixer at low speed, alternately add flour mixture and milk. Ending the process with flour mixture. Mix about 1 minute. Add sour cream and mix until well incorporated.

Step 4

Fold in rainbow sprinkles. Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

Step 5

Remove from oven and let the cakes cool in the pan for 20 minutes. Remove from pan and set in a cooling rack. Cool completely.

Step 6

Assemble cake with cream cheese frosting. Place one cake layer, bottom side up, on a plate. Spread ½ cup cream cheese frosting. Top with second layer, bottom side up, and ½ cup cream cheese frosting. Top with remaining layer, bottom side up. Reserve about ½ cup of frosting for rosettes decoration on top. Ice the cake with the remaining frosting. Decorate with rosettes by using a pastry bag fitted with the 1M tip.

Step 7

Carefully, using your hands, apply rainbow sprinkles to the bottom third of the cake. Sprinkle extra rainbow sprinkles on top.

Cream Cheese Frosting

Step 1

In large bowl, beat cream cheese, butter and vanilla until creamy. Gradually beat in confectioners' sugar.

Step 2

To make a decorator frosting, prepare one-half recipe of the above. Beat in 1/4 to 1/2 cup additional confectioners' sugar. Color as desired with food color; use in a decorator tube.