Skip to content
sprinkles cake

Prep

1hr 30 mins

Bake

45 mins

Serves

14

Difficulty

Medium
sprinkles cake

About

This stunning layer cake is a fun and delicious bake, ideal for birthday celebrations. Three layers of vanilla sponge are filled with fluffy, velvety-smooth meringue buttercream and covered in rainbow sprinkles.

Share this recipe
Instructions
Ingredients
Reviews

Sprinkle Cake

Step 1

Preheat your oven to 160°C, (140°C fan, gas 3). Grease and line three 20cm round cake tins. Dust with flour and knock out the excess flour.

Step 2

Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.

Step 3

In a large bowl, beat the butter on medium speed, using an electric whisk, until creamy, for around 3 to 4 minutes. Add the sugar and vanilla extract, and beat on medium speed until pale and fluffy, for about 3 minutes. Scrape down the sides of the bowl, add the egg, and beat until just combined.

Step 4

In a small bowl, whisk together the milk, and the yoghurt.

Step 5

With the mixer on low speed, add the flour mixture in three additions, alternating with the water mixture, beginning, and ending with the flour mixture. Scrape down the sides of the bowl. With the mixer on medium speed, beat for a few seconds to incorporate. Scatter the sprinkles across the top of the batter and fold them in with a rubber spatula.

Step 6

In a medium bowl, whisk the egg whites and lemon juice just until soft peaks form, do not overbeat. Gently fold egg whites into the batter with a rubber spatula.

Step 7

Divide the batter evenly among the prepared pans and smooth the tops. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean, 40 to 45 minutes. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans, and let cool completely. Remove the baking parchment.

Meringue Buttercream

Step 1

Combine the egg whites, sugar, and salt in the heatproof bowl over a pan of simmering water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Step 2

Using an electric whisk, starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10- 15 minutes.

With the electric whisk on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in the vanilla extract. Continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.

Assembly

Step 1

Place one cooled cake layer on a cake board. Using a serrated knife, trim the top of the cake to create a flat surface, and evenly spread about 1 cup of buttercream over the top. Add the next layer, trim it, and frost it as before, then add the third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance).

Step 2

Frost the sides and top with the remaining buttercream. Grab a fistful of sprinkles and toss the sprinkles at the sides of the cake. Continue throwing the sprinkles until the cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.

Ingredients – 15 items

Serving

1

Sprinkle Cake

Lemon-juice

Lemon juice

1/4tsp

Sprinkles

rainbow sprinkles for decorating

160g
Butter

Unsalted butter

softened

110g
Flour

All purpose flour

400g
Cornstarch

Corn flour

15g
Baking-powder

Baking powder

1tbsp
Baking-soda

Baking soda

1tsp

Coarse salt

3/4tsp
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

265g
Vanilla

Vanilla extract

2tbsp
Eggs

Large eggs

1
Milk

Whole milk

350ml

Natural yoghurt

120g

Sprinkles

rainbow sprinkles

120g
Eggs

Large eggs

whites

3

Meringue Buttercream

Vanilla

Pure vanilla extract

2tsp
Eggs

Large eggs

whites

6
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

265g
Salt-table

Pinch of salt

Butter

Unsalted butter

cubed

535g

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!
We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?

Our Products

View all products