If there were ‘things’ my children loved more than me, then it would be chocolate cake and sprinkles. Combine the two and they are hovering in the kitchen eating the sprinkles on the floor and the pressure is all on me to finish a cake. When it comes to Birthday cakes I am also under more pressure to create something that they have seen online and want the exact recreation but to be honest if I made a huge chocolate cake and covered in with sugarpaste and a ton of sprinkles they would be happy, which is why we are sharing this joy of a cake with you all today.
Our Happy Birthday Sprinkle cake is our very own delicious and simple chocolate cake recipe, which can be made in many sizes (see notes) depending on the tins you have at home. We baked ours as 3 x 5″ deep cake layers and filled it with a pink vanilla bean buttercream, then topped off with a simple layer of white fondant. The fun part was adding all these AMAZING SPRINKLES all over the cake!
I received these sprinkles from The Happy Mail ‘smiles delivered to your doorstep’ is their moto and it most certainly is.
This Birthday Cake Sprinkle Mix was perfect for a yummy birthday cake, and we simply brushed edible glue all over our finished cake and then added the sprinkles on the top and sides of the cake. A few candles and cake toppers, and this would make anyones Birthday 🙂
Not only did we cover this cake with sprinkles, we filled the middle of the cake with more sprinkle and a few smarties too ♥
This chocolate cake is the very best! Light, fluffy and moist yet not too rich at all.
Why not fill decorate your room with Rainbow party decorations and place your cake on a table with plenty of rainbow confetti?
Lets get baking……….
- 150gr Granulated Sugar
- 150gr Dark Brown Sugar
- 50gr Cocoa Powder (Good quality)
- 250gr Plain Flower
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Pinch of Salt
- 2 Medium Eggs
- 100gr Dark Chocolate (70% + Cocoa Solids)
- 80ml Vegetable Oil
- 250ml Buttermilk
- 125ml Hot Coffee
- 1 tsp Vanilla bean paste or extract
- 200gr Unsalted Butter (soft)
- 400gr Icing Sugar
- 4 Tbls Milk
- Pinch of Salt
- 1 Tbls of Vanilla bean paste or extract
- Food Colouring (optional)
- Baking or parchment paper
- Cake Drum Board (the same size as your cake layers)
- 500gr Sugarpaste/Fondant
- Icing Sugar
- Rolling Pin
- Edible Glue
- Sprinkles and Smarties
- Preheat your oven to 170C and lightly grease and line your cake tins with a piece of baking or parchment paper.
- Weigh and sieve all of your dry ingredients into a large bowl and mix well with a whisk or spoon until no lumps are visible.
- Add your eggs, vegetable oil, buttermilk and vanilla extract into a small bowl or jug and whisk together with a fork. Make your hot coffee in a cup with a tsp of coffee granules and hot water and add to the egg mix, mix well.
- Melt your dark chocolate in the microwave for 20 to 30 seconds until smooth with no lumps, set aside.
- Add your wet ingredients and melted chocolate into your dry ingredients and mix thoroughly with a whisk until smooth and creamy with no lumps.
- Divide your cake mix into your tins and use a spatular or tablespoon to spread out to all of the sides.
- Bake in the center of the oven for 20 minutes. (For 5 and 6" cakes bake for 20 minutes and 25 for an 8" cake tin) Use a cake tester or sharp knife to see if it comes out dry with a few crumbs, but not wet and bake for a few more minutes and re check if still wet.
- Using your heat proof oven glove or a tea towel folded over a few times, press down gently on the top of the risen cakes to make the top surface flat and even.
- Allow to cool completely.
- Whip up your butter in either a stand mix with paddle attachment, or in a bowl with an electric hand whisk for 4 to 5 minutes until pale and fluffy.
- Add you icing sugar, milk, vanilla paste/extract, salt and food colouring and whisk for another couple of minutes.
- Remove all your cakes from their tins and set aside ready. If you would like to fill your cake with some sprinkles/smarties then cut a 2" hole in one of your cakes and eat the piece of cake! If you are making an 8" cake then you can simply add the sprinkles on top of the buttercream in the middle when decorating.
- Place you cake board drum onto a large circle or piece of baking/parchment paper and then add a dollop of buttercream onto your cake drum board. Place down your first cake layer on top.
- Add a generous amount of buttercream onto the cake (1/4 Cup for 5 and 6" cakes and 1 cup for 8" cakes) then spread out to the edges.
- Add your next chocolate cake with the hole in and add some sprinkles/smarties into to the hole and then add your buttercream again on top covering the gap.
- Add your top layer and then cover the top and sides of the cake with a layer or buttercream and smooth out with either a small offset spatula or blunt knife.
- Lift your cake hand underneath the baking/parchment paper and then chill your cake for 30 minutes in the fridge.
- Add a second layer of buttercream all over and smooth out.
- Chill your cake for 25 minutes and get ready to roll out your sugarpaste/fondant.
- Sprinkle icing sugar all over a clean worktop and roll out your sugarpaste/fondant to a large circle an inch larger than the size of your cake top diameter + side height measurements and roughly 4mm thickness.
- Take your cake out of the fridge ready to cover and then place your rolling pin on the top of your circle and lift your sugarpaste/fondant back over the rolling pin and roll back, then place your rolling pin and the bottom front of your cake and twist your rolling pin forwards to release your sugarpaste/fondant over your cake to cover it.
- Use your hands or a cake smoother to smooth all over your cake and trim the bottom edge of your cake. You can use a small pin or knife tip to release any air bubbles/bumps on the cake.
- Leave to dry overnight before. It does not have to be neat as you will cover it all over with sprinkles anyway!
- The next day place your cake onto a deep baking tray or large plate and lightly brush with edible glue. Then use your hand to scoop up sprinkles and place onto the sides of the cake. Sprinkle the top and then leave to dry for an hour.
- Top with candles and Celebrate!
♥ We made our cake as 3 deep 5″ round cake layers, but this can be made as 2 x 8″ round cake layers or a 3 x 6″ cake layers, depending on the tins you have at home.
♥ This cake will keep for a few days if stored in a cake box, tin or tupperware container. You can even make the chocolate cake layers a month in advance and bring them out to defrost overnight the day before you decorate the cake.
♥ You can pick up cake tins and decorating equipment in Hobbycraft, Lakeland and The Range including rolling pins, fondant/sugarpaste, food colourings and cake boards. We used a cake drum board for our cake as these are much thicker and add some height to the birthday cake.