White Sprinkle Cake with Cream Cheese Frosting
Rating
5 out of 5 stars
(3)
Ingredients
12 servings
- 1 scant cup [210 g] large egg whites (from 6 or 7 eggs), at room temperature
- 1 cup [240 g] whole milk, at room temperature
- 1/2 cup [120 g] creme fraiche or sour cream, at room temperature
- 1 tablespoon pure vanilla extract
- 2 3/4 cups [391 g] all-purpose flour
- 2 cups [400 g] granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup [2 sticks or 227 g] unsalted butter, at room temperature, cut into 1 in [2.5 cm] pieces
- 3/4 cup [115 g] sprinkles
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Preparation
Step 1
Adjust an oven rack to the middle of the oven and preheat the oven to 350F [180C]. Grease two 8 by 2 in [20 by 5 cm] round cake pans and line the bottoms with parchment paper.
Step 2
In a medium bowl or liquid measuring cup, whisk together the egg whites, milk, creme fraiche, and vanilla.
Step 3
In the bowl of a stand mixer fitted with a paddle, combine the flour, granulated sugar, baking powder, and salt.
Step 4
With the mixer running on low speed, add the butter one piece at a time, beating until the mixture resembles coarse sand.
Step 5
With the mixer still running on low speed, slowly add a little more than half the wet ingredients. Increase the speed to medium and beat until the ingredients are incorporated, about 30 seconds.
Step 6
Add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds (the batter may still be a little bumpy).
Step 7
Scrape down the sides and bottom of the bowl, add the sprinkles, and use a spatula to mix the batter a few more times, incorporating the sprinkles and making sure everything is completely combined.
Step 8
Divide the batter between the prepared pans and smooth the tops. Tap the pans gently on the counter twice each to help get rid of any air bubbles.
Step 9
Bake for 30 to 38 minutes, rotating the pans halfway through, until the cakes are golden brown and a wooden skewer or toothpick inserted into the center comes out with a faint bit of crumbs.
Step 10
Transfer the pans to a wire rack and let cool for 30 minutes. Turn the cakes out onto the rack, remove the parchment paper, and let cool completely.
Step 11
Once cool, the cakes can be frosted or wrapped in plastic and refrigerated overnight. Unfrosted cakes can also be wrapped in plastic and froze for up to 1 month.
Step 12
For the frosting, in the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on low speed until light yellow and creamy, about 3 minutes.
Step 13
Add the corn syrup, vanilla, and salt and mix on medium speed until combined.
Step 14
Lower the speed to low and gradually add the confectioners' sugar, then beat on low until smooth and creamy, stopping to scrape down the sides of the bowl as necessary, 6 to 8 minutes.
Step 15
To assemble, place one cake layer on a turntable or serving plate.
Step 16
With an offset spatula, spread the top with 1 heaping cup of the icing.
Step 17
Place the second layer on top and frost and evenly coat the cake with the remaining icing.
Step 18
The cake can be covered and stored in the refrigerator for 24 hours. Bring the cake to room temperature before serving.
Step 19
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Chef's notes
Large sprinkles work best in the batter – smaller sprinkles tend to melt and bleed too much.
I used Shimmer Rainbow Jimmy Sprinkles inside the cake and Shimmer Merry and Bright Sprinkles on top from Sprinkle Bee Sweets.
Throughout my recipes, 1 cup of flour equals 142g. Different brands of flour have varying levels of protein, which can result in different outcomes when baking. I’ve found Gold Medal all-purpose unbleached flour to be the best option for many of my recipes.
