This gorgeous rainbow sprinkle cake with crumb topping is the perfect way to celebrate the start of summer. As delicious as this cake looks, it tastes even better, the balance of butter and vanilla is heavenly. Can you believe the first confetti cake was made by Pillsbury in 1989 when the company introduced their funfetti cake? It has since become a classic symbol of celebration. Enjoy!
Rainbow Sprinkle Cake recipes
Rainbow Sprinkle Cake with Crumb Topping
- 1 cup unsalted butter softened
- 1½ cups sugar
- 4 large eggs
- 1 large egg yolk
- 1 tbsp pure vanilla extract
- 2 cups all-purpose flour
- ½ tsp kosher salt
- ⅓ cup rainbow sprinkles Betty Crocker brand will not color the batter
- 2 tbsp all-purpose flour
- 2 tbsp sugar
- pinch kosher salt
- 1 tbsp unsalted butter cold, cubed
- 2.5 tbsp rainbow sprinkles
- 1/4 tsp pure vanilla extract
- Preheat oven to 325°F. Spray a 9×5-inch loaf pan with baking spray that contains flour; line pan with parchment paper, leaving a bit of excess over the sides to aid in lifting cake after baking. Spray pan again.
- In a medium bowl, whisk together flour and salt.
- To make the crumb topping: in a medium bowl, whisk together flour, sugar, and salt. Using your fingers, work in cold butter until mixture has a sandy texture. Add sprinkles and vanilla, and mix with your fingers until small pebble-size crumbs remain.
- In the bowl of a stand mixer fitted with the paddle attachment, mix butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, mixing well after each addition. Add in vanilla.
- Reduce mixer speed to low, and gradually add flour mixture to butter mixture, mixing just until combined. Stir in sprinkles. Pour batter into prepared pan. Sprinkle with the prepared crumb topping.
- Bake until golden brown and a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove cake from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips and Tricks
Butter-based white cake recipe
If you’re looking for a new butter-based rainbow sprinkle cake recipe, look no further. This easy recipe is sure to please any crowd. You can add any color you want, and the sprinkles will stay put in the cake. You can use jimmies, quins, or confetti sprinkles, or a combination of all three. If you want a cake that’s truly confetti-esque, make sure to buy a bag of rainbow jimmy sprinkles.
To make the perfect rainbow sprinkle cake, start by mixing up a vanilla buttercake recipe. This will give you a delicious cake with swirls of bright colours and a rich buttery flavor. Add sprinkles or jimmies to the batter and you’ll have a delicious, moist cake. Once the cake is in the oven, remove it to cool. When serving, sprinkle with whipped vanilla buttercream and serve!
Ice cream sprinkles
To make your own homemade rainbow sprinkle ice cream, follow a few steps. First, prepare the ingredients. Mix heavy cream and whole milk. Add granulated sugar and honey to the cream mixture. Whisk for two to three minutes. Next, add the sprinkles. Stir to mix. Divide the batter between prepared pans. Use an offset spatula to smooth out the batter. If you want it to be softer, add some milk.
For a more intense, colorful look, add rainbow jimmies to your ice cream. These sprinkles are great for baking in layers because they do not melt or bleed into the batter. Typically, nonpareils are too small to work well in this recipe. Rainbow jimmies are a perfect fit for this recipe. They blend easily into the ice cream base and won’t streak.
If you love the look of colorful sprinkles, you might be interested in a recipe for Rainbow Sprinkle Cake. Nonpareils are tiny balls made of sugar and starch that resemble rainbows. They will melt into the batter, which makes them great for adding to a cake that is otherwise plain. You can also use confetti sprinkles or jimmies instead, which are tiny spheres of color.
A classic rainbow sprinkle cake recipe uses tiny balls called nonpareils, or confetti quins. These are often called jimmies in the northeast. They are generally used as ice cream toppings, but are also good for decorating cakes. When sprinkled into batter, they melt and leave flecks of color. The confetti-like look of a rainbow sprinkle cake is unmistakable. While you can simply use a boxed cake mix, the homemade version is much more appealing.
When it comes to funfetti cake, quins and jimmies are a must-have. This cake recipe calls for a combination of both. While it’s true that jimmies are the most traditional addition, you can substitute rainbow jimmies if you can’t find the originals. Quins are also an excellent alternative for confetti sprinkles, since they won’t bleed color as much.
This cake recipe uses nonpareils, which tend to melt into the batter. The rainbow sprinkles can also be used to top a buttercream-based frosting. The nonpareils may bleed into the batter, which will ruin the color. When making the cake, be sure to bake it for about 25 minutes before checking for doneness. The nutritional information listed above is based on third-party calculations. Your actual nutritional content will vary depending on the brands and cooking methods you use.
A Rainbow Sprinkle Cake recipe with buttercream frosting is a fun and colorful cake. The white layers of the cake hold a rainbow of funfetti inside. A funfetti-filled frosting covers the whole cake. A perfect combination! Make your own funfetti-themed cake! Here’s the recipe! It’s delicious! Make it for your kids’ birthday party or to celebrate a special occasion. It is easy to make, too.
To prepare the cake, preheat the oven to 350°F and lightly grease a baking pan. In the oven, place the cake and the buttercream pan on a baking sheet. Preheat the oven to 350°F. Lightly grease a baking pan and line it with parchment paper. Grease the pan with cooking spray. Prepare a cake pan. Place the cake pan inside. Add the buttercream and mix until it is smooth and shiny. Refrigerate it for 15-30 minutes before frosting.
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