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Sprinkle Cake Recipe

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Baking ingredients

  • 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

Decorating ingredients

  • 400 g Renshaw Chocolate Frosting
  • Multi-coloured sprinkles
  • Assorted sweets


Baking Instructions:

Step 1

Preheat the oven to 180°C / 350°F / gas mark 4.

Step 2

Cream the unsalted butter and caster sugar and add two teaspoons of vanilla extract.

Step 3

Mix in the eggs, one at a time, adding a spoonful of flour between each.

Step 4

Fold in the rest of the self-raising flour and corn flour and when mixed in, add 3-4 tablespoons of milk.

Step 5

Pour the batter into three 6in round cake tins and bake for about 25 minutes until a cake skewer comes out clean.

Step 6

Leave cakes in their tins on a wire rack for 10 minutes. Turn out on the wire rack and leave to cool completely.

Decorating Instructions:

Step 7

Coat the top and the sides of the cake with Renshaw Chocolate Frosting. Leave for 10 minutes to firm.

Step 8

Place a strip of silicone paper around the top of the cake and coat the bottom in sprinkles.

Step 9

Using the remainder of the chocolate frosting, pipe a shell boarder around the top edge of the cake and fill the centre with sweets.