Sprinkle Cake Recipe
Uploaded by Renshaw Baking
- 225 g unsalted butter, softened
- 225 g caster sugar
- 2 tsp vanilla extract
- 4 large eggs
- 200 g self-raising flour
- 25 g corn flour
- 3 tbsp milk
- 400 g Renshaw Chocolate Frosting
- Multi-coloured sprinkles
- Assorted sweets
Preheat the oven to 180°C / 350°F / gas mark 4.
Cream the unsalted butter and caster sugar and add two teaspoons of vanilla extract.
Mix in the eggs, one at a time, adding a spoonful of flour between each.
Fold in the rest of the self-raising flour and corn flour and when mixed in, add 3-4 tablespoons of milk.
Pour the batter into three 6in round cake tins and bake for about 25 minutes until a cake skewer comes out clean.
Leave cakes in their tins on a wire rack for 10 minutes. Turn out on the wire rack and leave to cool completely.
Coat the top and the sides of the cake with Renshaw Chocolate Frosting. Leave for 10 minutes to firm.
Place a strip of silicone paper around the top of the cake and coat the bottom in sprinkles.
Using the remainder of the chocolate frosting, pipe a shell boarder around the top edge of the cake and fill the centre with sweets.