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This festive, fun and colorful layer cake is sure to brighten the mood. And, it's a great afternoon activity. Some of you can make the cake while others make the DIY cake toppers. The toppers only take about 10 minutes with stuff you have on hand. Fun for one or the whole gang!
It's also the perfect way to add a special touch to those birthday celebrations while in quarantine. There are few things that bring bigger smiles than sprinkles and cake and this recipe has 'em both!
It feels like just about everybody has gotten in on the baking game lately and we are 100% on board. Roll up your sleeves, pull out the butter and sugar and let's make this cake!
Yield: 1, 6-inch Cake
Ingredients For the Cake Layers:
Ingredients For the Frosting:
Tip: To get eggs to room temperature quickly, let sit in a bowl of luke-warm water (not too hot, or the eggs may start to cook) for several minutes to take the chill off.
Tip: To get milk and sour cream to room temperature quickly, microwave on 50% power for 20 seconds at a time until room temperature.
1. Preheat oven to 350F. Line 2, 6-inch cake pans with parchment and spray with non-stick baking spray.
2. Prepare the cake batter: whip together the butter and sugar in your mixer on medium speed for 2-3 minutes until light and fluffy. Add the vanilla and eggs, one at a time, and continue to mix 1 minute on medium speed until well incorporated.
3. In a separate bowl, whisk together the cake flour, baking powder and salt. Add to the butter mixture alternately with the milk, in 2 additions each (add 1/2 of the flour, then half of the milk, the rest of the flour, the rest of the milk). Mix on medium speed for 30 seconds, just to make sure all ingredients are incorporated, and no streaks of flour or butter mixture remain.
4. Stir sour cream into the batter on low speed, just until incorporated. Stir in the sprinkles. Divide among 2, 6-inch cake pans. Bake at 350F for 25-35 minutes, until toothpick inserted in center comes out clean. Let cool completely before using a serrated knife to level off the tops and cut each in half to form 4 layers total.
5. Make the frosting: whip together butter and cream cheese for 2-3 minutes until light and fluffy. On low speed, add 2 cups powdered sugar and mix until incorporated. Add 1 tablespoon cream, vanilla and salt. Add the last 2 cups of powdered sugar and mix on low until incorporated. Add another tablespoon of cream, if needed.
6. Mix frosting on medium-high speed for 2-3 minutes, until light and fluffy.
7. Frost the cake: place a little frosting on the center of a cake board or plate and lay down your first layer of cake (to keep it from sliding around). With a basting brush, brush cake with a third of the milk for soaking (refer to images above). With an icing spatula spread about 1/4-cup of frosting on top. Repeat with layers 2 and 3. Top with your last layer of cake (no soaking needed) (refer to images below).
8. Use a small amount of frosting to crumb coat the cake; refrigerate 1-2 hours to set (refer to images below). Add a second, thicker coat of frosting using a cake spatula or pastry scraper to smooth the sides and ensure no cake is peaking through.
9. Divide the remaining frosting into 3 small bowls. 1 small drop red coloring makes pink; 1 drop red + 1 drop yellow makes orange; 2 drops yellow makes a bright yellow. (Food Coloring Kit)
10. Using a spatula add small swipes of each color to the sides and top of the cake. Use a spatula or scraper to smooth the sides and lightly blend the color (refer to images below). Add any other decoration as desired or serve right away. Store in the refrigerator. (Ateco Decorating Set)
DIY cake toppers, you say?
Yes! I used what I had on hand at home, some old origami paper and bbq skewers from the kitchen. You could use wrapping paper, printer paper (make your own design and print it out!) or card stock - whatever you've got. Just fold your paper in half and cut out desired shape - wrap your shape around the skewer and fold over and use a little glue to secure. That's it!
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