Birthdays are never better than with a vanilla cake covered in rainbow sprinkles with a candy center.
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
1 cup sprinkles for cake batter
2 cups sprinkles for coating the cake
Edible glitter to sprinkle (you can find these at most cake decorating stores or online)
Candy of your choosing
Maraschino cherries to decorate
500g softened unsalted butter (room temperature)
1020g soft icing sugar mixture (sifted after it’s weighed)
2 tbsp milk (room temperature)
1 tsp vanilla extract
500g white chocolate
200ml whipping cream
Let's get Cooking...
To make ganache add chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time mixing each time.
Chill half in the fridge and allow the other half to set at room temp.
Use a stand mixer or hand mixer to soften butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in colour.
Add half the icing sugar mixture and mix until it’s mixed into the butter, then add the rest of the icing sugar along with 2 tbsp of milk and a tbsp of vanilla extract.
Preheat a fan-forced oven to 180C (356). You’ll need three, 6 inch cake tins. Spray them with cooking oil and line the bottom with baking paper. To do this you’ll need to trace the bottom of the tin onto some baking paper, fold it over three times and cut out the circles just a little smaller than the circle. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add 1 cup sprinkles and mix for another 20 seconds.
Fill each cake tin ¾ of the way. Bake for 40 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To level off the cakes, use a large serrated knife to carefully cut off the top of the cake. Do it slowly and take the time to make sure it’s evenly levelled.
To decorate, place a 6” cake board onto a cake stand. Frost a little buttercream onto it and stick the first layer on top of the frosting.
Frost a layer of buttercream on top and stick candy to it. Pipe three blobs on top and stick the second cake on top. Repeat and stick the 3rd layer on top.
Frost on top of the cake and around it. Use a cake scraper or an offset spatula to level off the cake, taking care to ensure the top and sides are even. It doesn’t have to be perfect.
Stick a second 6” cake board on top. Carefully slide a spatula under the cake to place your palm under the cake to help you lift it.
Turn the cake on it’s sides using a gentle but firm grip with both hands to roll it around in a baking tray full of sprinkles.
To finish off the cake drizzle some ganache around the sides. To warm up the ganache enough to drizzle it, you can microwave it for 5 seconds at a time until it’s loose enough to drizzle.
Fit the end of a piping bag with a Wilton 1M tip and frost some swirls around the top of the cake. Sprinkle with edible glitter and place maraschino cherries on top.
Cake is best served the day it’s made but will kept for 1 day in an airtight container in the fridge.