Sprinkle Shortcake Cake

For me, there’s nothing more beautiful than a cake covered in sprinkles. And this one is COVERED. It’s got Funfetti cake layers, sweet vanilla frosting, macerated strawberries, and the star of the show- rainbow sprinkles.

THE STORY:

If I could eat one dessert for the rest of my life, it would be a sprinkle cake. Anything with rainbow sprinkles really, but an all-vanilla creamy layer cake covered in sprinkles is my dream. I wanted to jazz it up a bit, so I decided on a sprinkle shortcake theme. It’s a vanilla buttercream cake, but I thought sprinkle shortcake had a nice ring to it! I added macerated strawberries to the center and it set it over the top. I made one of these for Valentine’s Day, but I decided to do a generic year-round version.

TIPS:

It’s good to have large jars of sprinkles on hand for cakes just like this one. It’s SO much less expensive too. Hoosier Hill Farms have the best rainbow sprinkles- they have a nice crunch and sweetness to them. I prefer these to the more deluxe sprinkle varieties because they have less of the big balls that stick out of the cake and no hard pearl candies.

SPRINKLE OF CREATIVITY:

This cake is so easy to theme for each season. Change the sprinkles to a seasonal mix- like pastels for Easter and even add lemon curd to the strawberries or switch to raspberries. For winter, it would be fun to use holiday sprinkles and add peppermint candy cane crunch to the center.

Sprinkle Shortcake Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

FOR THE STRAWBERRIES

• 1 1/2 cups chopped strawberries
• 1 1/2 tbsp sugar

FOR THE CAKE

• 1 box of Funfetti Cake mix
• 3 eggs
• 1/3 c vegetable oil
• 1 cup buttermilk

FOR THE FROSTING

• 3 sticks of butter, softened (I used 2 salted and 1 unsalted)
• 6 cups of powdered sugar
• 1/2 tbsp vanilla bean paste (you can sub extract, I just love the taste of the vanilla bean paste!)
• 6–8 tbsp heavy cream

Rainbow sprinkles- I used these sprinkles

Instructions

1. In a small bowl, combine the strawberries and sugar. Cover and place in the fridge for at least an hour.
2. Preheat the oven to 350 degrees and spray 3- 6″ cake pans with baking spray.
3. In a bowl, combine the cake mix, eggs, vegetable oil and buttermilk. Divide it between the pans and make them for 27-29 minutes. Let them cool completely.
4. In a mixing bowl, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the cream, vanilla, and rest of the sugar and mix until completely smooth.
5. Place your first cake layer on a plate or cake board. Spread a thin layer of vanilla frosting. Pipe a border around the edge of the cake so that the filling doesn’t seep out. (see video)
6. Add strawberry filling *be sure to only use the strawberries not the juice* filling a little under the top of the border. Place the second cake layer on top and repeat. Flip the last cake layer over to finish with the smooth side on top.
7. Place the cake in the fridge for at least 15 minutes.
8. Add a layer of frosting on the top and sides of the cake. This doesn’t have to look perfect, we are covering it with sprinkles!
9. Place the cake on a rimmed baking sheet and then a turntable. Using your hand, press rainbow sprinkles all over the entire cake. Once you’re done, slice and serve!