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Rainbow Sprinkle Cake

Julia Moskin
  • 90 minutes
  • Serves 8 to 10

INGREDIENTS

1/2

cup/110 grams unsalted butter (1 stick), slightly softened, more for pans

1 1/2

cups/190 grams all-purpose flour, more for pans

1 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

fine salt

2/3

cup/158 milliliters whole milk

1 1/2 tsp

pure vanilla extract

1

cup/200 grams sugar

1

whole egg plus 2 egg whites

1/3 cup

rainbow sprinkles (not pastel, or naturally colored)

8

ounces/225 grams cream cheese, slightly softened

1/2

cup/110 grams unsalted butter (1 stick), slightly softened

1/8 tsp

fine salt, more to taste

3

cups/300 grams confectioners’ sugar, sifted, more to taste

1/2 tsp

pure vanilla extract

1 cup

rainbow sprinkles (see note)