Sprinkle Cake

Sprinkle Cake
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 45m
  • Servings:



Triple layer homemade white cake flecked with sprinkles then filled and frosted with almond Swiss meringue buttercream is the perfect cake for a celebration.


  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ½ tsp. fine salt
  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 3 large egg whites
  • 2 large eggs
  • 2 tsp. vanilla
  • 1 tsp. almond extract
  • 1 cup buttermilk
  • ¼ cup jimmies
  • Frosting

    6 egg whites
  • 1 ¼ cup sugar
  • 2 cups butter, cut into pieces
  • 1 tsp. almond extract
  • ¾ cup jimmies


  1. Heat oven to 350°F. Butter three 8” cake pans and line with parchment paper; set aside.
  2. In a bowl, whisk together flour, baking powder and salt; set aside.
  3. In the bowl of a stand mixer, add 1 cup butter and 1½ cups sugar; beat with paddle attachment until light and fluffy. Add 3 eggs and 2 egg whites, one at a time, beating well after each addition. Add vanilla and almond extract.
  4. Alternate adding flour and buttermilk, starting and ending with flour, beating until just mixed. Fold in ¼ cup sprinkles.
  5. Divide batter evenly among prepared pans. Bake 18-20 minutes, rotating pans halfway, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack; cool in pans for 10 minutes. Remove from pans; cool completely.
  6. Meanwhile, place 6 egg whites and 1¼ cup sugar in bowl of stand mixer set over a pan of simmering water; stir frequently and heat until mixture reaches 165°F. Remove from heat and place in mixer fitted with whisk attachment. Beat on medium-high speed until stiff peaks form and bowl has cooled to room temperature. Switch to paddle attachment. Add 2 cups butter, a few pieces at a time, beating well after each addition until all the butter is incorporated. Mixture may look curdled but keep beating until it comes back together. Add almond extract.
  7. Place 1 layer of cake on cake stand with parchment strips around the edges; add about 1 cup frosting and spread evenly. Add next cake layer and repeat. Frost top and sides with remaining frosting. Carefully press sprinkles into the sides of the cake. Remove parchment strips. Keep refrigerated but allow to come to room temperature before serving.
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