The Scoop
“I love a sprinkle cake SO much and I think there are so many fun ways to eat it. Here is my version that I believe is perfect for a sunny Spring Day.”
-Sarah Julson
Yellow Sprinkle Cake Recipe
6oz Unsalted Butter (softened)
¼ c. Canola Oil
2 c. Granulated Sugar
3 Eggs
2 Egg Yolks
1 Tbsp Almond Extract
2½ tsp Baking Powder
1 tsp Salt
2 ⅔ c. All-Purpose Flour
1 c. Buttermilk
½ c. Sprinkles
Instructions
Preheat oven to 350ºF. Prep two 8” round cake pans or a 9x13” pan with pan spray. Gather and measure all of your ingredients.
Using either a stand mixer, hand mixer, or a bowl and rubber spatula, cream your butter, oil, and granulated sugar together.
Add the eggs, egg yolks, and almond extract. I like to add one egg at a time and stir after each one. Let the mixture rest for 15 minutes, giving the sugar time to start dissolving for a moist and evenly baked cake.
In a separate bowl, combine the dry ingredients (flour, baking powder, and salt). Alternately add them to the buttermilk in 2 parts, starting with the dry and ending with the dry. Stir after each addition until almost fully mixed in. If you are using a stand mixer, be sure to stop and scrape the sides of the bowl frequently. Add the sprinkles and mix until just combined.
Portion the batter evenly into the cake pan(s). Bake for 20-25 minutes or until the cake comes out clean with a toothpick or the temperature reaches 200ºF. Let the cake cool for at least an hour. Meanwhile, you can prepare the fruit and whipped cream.
Jam Recipe
For the fruit, you can go about it many ways. You can grab a jar of your favorite jam or jelly at the Co-op or you can make your own with the recipe below. Alternatively, you can take some frozen berries and toss them with powdered sugar to coat, a sprinkle of salt, and one lemon zested and let it sit for a while to release the juices.
1 lb. Fresh Raspberries
1½ c. Granulated Sugar
2 Tbsp Fresh Lemon Juice
Mix raspberries, sugar, and lemon juice together and let it rest for 1 hour to macerate. In a small pot, cook on the stove over medium heat, stirring occasionally until it reaches 218ºF. Take it off of the heat and transfer it to a metal or glass container and allow it to cool in the refrigerator.
Whipped Cream Recipe
1 pint Heavy Whipping Cream
50 grams Powdered Sugar (about ½ cup)
1 Tbsp Vanilla Extract
½ tsp Almond Extract
Zest of 2 Lemons
2 tsp Salt
Place all ingredients in a stand mixer bowl, or in a bowl to mix with a hand mixer. Using your whisk attachment, turn it on to a medium speed. (We don’t want to whip this at a high speed because it will cause the air to deflate and the whipped cream to be less stable.) Whip it until it is to medium-stiff peaks (the tip will just barely fall over when you lift the whisk out). Refrigerate until ready to use.
Cake Assembly
For the two 8” round cakes:
Lay down the first cake on your serving platter, scoop a small layer of whipped cream onto the cake and spread it the outer layers of the cake. Carefully stack the second layer on top. Scoop the rest of the whipped cream onto the cake. Using a palette knife or spatula, spread the whipped cream around to make a whimsical topping. Next place small dollops of the raspberry jam or macerated fruit all over the top of the cake. Shake the sprinkles over the top, however generously you like. Eat right away, or refrigerate for later. Enjoy!
For the 9x13” pan: Add all the whipped cream on top and finish with fruit and sprinkles.