Sprinkles Smash Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease one 6 1/2-inch cake pan and one 4 1/2-inch cake pan.
• Mix cake flour, baking powder, and salt in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Add 1/2 of the flour mixture and mix until well combined. Pour in 1/2 of the milk and mix again. Repeat with remaining flour and milk until all ingredients are well combined. Pour batter into the 2 prepared cake pans.
• Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour.
• Line a baking sheet with parchment paper and pour sprinkles on top.
• Spread frosting on the sides of the larger cake and immediately roll in sprinkles. Place on a serving platter and spread frosting on top. Frost the sides of the smaller cake, roll in sprinkles, and place on top of the larger cake. Frost the top and decorate with sprinkles.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
• Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
• Trim rounded top off loaf cake. Cut cake in half crosswise. Place half of loaf cake cut side up on plate. Spread cut side with frosting. Top with remaining half of loaf cake, cut side down.
• Frost sides and top of cake with frosting. Cut number out of waxed or cooking parchment paper, and place on top of frosting (template can be found under the Tips below). Cover cake with sprinkles, using a cookie sheet with sides to catch loose sprinkles. Gently lift number off cake, and smooth frosting. Use remaining frosting to frost cupcakes.

Steps:

• For the cake: Grease and flour 2 6-inch cake pans and 3 8-inch cake pans. Preheat the oven to 350 degrees F. Stir together the flour, baking powder, baking soda and salt in a large bowl.
• Beat the butter and granulated sugar together on medium speed with an electric mixer until creamy. Beat in the egg whites until fluffy. Add the sour cream and vanilla and beat until smooth. Add the flour mixture alternately with the milk in three additions, beginning and ending with the flour mixture. Fold in the sprinkles.
• Spoon the batter into the prepared pans. Bake the 6-inch pans for until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Bake the 8-inch pans until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove the cakes to wire racks to cool in the pans 5 minutes. Turn out onto wire racks to cool completely.
• For the vanilla buttercream: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar, 1 cup at a time, until combined. Add the cream, vanilla and salt and beat to a spreadable consistency. Tint some of the frosting with blue food coloring, if desired.
• Build the cake: Stack the 8-inch cakes with frosting spread between the layers. Stack the 6-inch cakes on top of the 8-inch ones and spread frosting between the layers. Frost the top and side of the cake. Decorate with confetti and/or blue sprinkles, if desired.