It’s our 10th birthday and what better way to celebrate than with cake?
Buttery vanilla layer cake filled to the brim with rainbow sprinkles brought together with vanilla cream cheese icing.
No birthday is complete without cake, try this showstopper next time you want to celebrate!
- 250g Butter (softened to room temperature)
- 1 1/2 cup Caster Sugar
- 4 Eggs
- 4 cups Self Raising Flour
- 1 tsp Salt
- 1/2 tsp salt
- 1/3 cup Rainbow Sprinkles
- 1 1/3 cup Milk
- 2 tsp Vanilla Essence
- 100g Butter (softened to room temperature)
- 250g Cream Cheese (softened to room temperature)
- 6 cups Icing Sugar
- 2 tsp Vanilla Essence
- Rainbow Sprinkles
- Preheat oven to 180ºC. Grease and line 2 x 18cm cake tins.
- Add butter and sugar to bowl of a stand mixer (or large bowl if using an electric mixer). Beat on medium speed for 2 minutes.
- Scrape down sides of the bowl. Continue beating butter mixture and add eggs, one at a time
- Add remaining ingredients to bowl and mix by hand to combine.
- Pour even amounts of batter into cake tins and bake on top shelf of oven for 45-50 minutes or until a skewer or knife inserted into the centre of the cake comes out clean.
- Remove cakes from tins and allow to cool completely (in the fridge) before icing.
- Add butter and cream cheese to bowl of a stand mixer. Beat on high for 2 minutes. Scrape down sides of the bowl and beat on high for a further 2 minutes.
- Add 1/2 icing sugar and beat on low for 1 minute to incorporate. Add remaining icing sugar and beat on low for a further 1 minute to incorporate.
- Scrape down sides of bowl. Add vanilla essence and beat on high for 2 minutes.
- Once your cakes have cooled trim any uneven doming off the top (save for later) then cut in halves or thirds.
- Place first cake layer on a plate. Use a spatula to spread a layer of icing across the top of the cake (it’s ok if it goes over the edge). Continue layering icing and cake until you come to the last cake layer. For the final cake layer turn the layer upside down so that the bottom now becomes the top. This will give you a more even surface.
- Once all your layers are stacked together use clean hands or a spatula to make sure the cake layers are even and standing up straight. If you wish, cut a skewer to just short of the cake's height and press into the centre of the cake to hold the layers in place.
- Spread remainder of the icing across top and sides of the cake. This doesn’t have to be even or perfect, it just needs to cover the cake.
- To coat cake in sprinkles pour sprinkles into a clean and dry cupped hand. Starting from the top, get your hand as close to the cake as possible, and gently throw the sprinkles at the cake. The sprinkle will catch in the icing and fall down to the lower parts of the cake. Repeat this technique working your way around the cake until the cake is coated.
- Optional: if you have any leftover cake pieces from trimming, break it up into crumbs. Add to a bowl along with some leftover icing or melted chocolate. Mix to combine then roll into different sized balls to put on top of the finished cake.
Want to make this at home? We used Western Star unsalted butter, Philadelphia original cream cheese and Free-Range WA eggs from the Dinner Twist Marketplace.