Pastel Rainbow Sprinkle Cake

A soft vanilla cake infused with pastel-colored layers and a fun, festive sprinkle finish—perfect for birthdays and celebrations.

Why You’ll Love This Recipe

It’s eye-catching, celebratory, and sure to delight both kids and adults. Soft, colorful layers are easy to bake, assemble, and frost, with a sprinkle-covered exterior that adds joyful crunch.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour
• granulated sugar
• unsalted butter
• eggs
• baking powder
• fine salt
• vanilla extract
• milk
• food coloring gels (pastel pink, blue, yellow, green, etc.)
• vanilla buttercream or cream cheese frosting
• pastel rainbow sprinkles

Directions

1. Preheat oven to 350 °F (175 °C) and grease multiple 6- or 8-inch round pans (or bake layers in batches).
2. Cream butter and sugar until light and fluffy; add eggs one at a time, then vanilla.
3. Whisk together dry ingredients; add flour alternately with milk.
4. Divide batter into 4–6 bowls; tint each with a different pastel food color.
5. Pour layers into pans and bake 18–22 minutes or until a toothpick comes out clean. Cool completely.
6. Level cake layers if needed.
7. Stack layers with frosting between them and frost the top and sides.
8. Press sprinkles onto the frosted sides and scatter on top.
9. Chill briefly to set frosting and sprinkles before slicing.

Servings and timing

• Servings: Each 8-inch four-layer cake serves approximately 12–14 people.
• Timing: Prep 30 minutes, baking 20 minutes per batch, cooling 30 minutes, assembly 20 minutes.

Variations

• Flavored layers: Add almond, lemon, or strawberry extract to individual layers.
• Two-tone cake: Use just two pastel colors for a simpler cake.
• Naked pastel cake: Frost only between layers and on top—leave sides exposed for a rustic look.

Storage/reheating

• Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Freeze whole or sliced cake wrapped in plastic for up to 2 months; thaw overnight in fridge.
• Reheating: Serve at room temperature for best texture; warm slices in microwave for 5–10 seconds if desired.

FAQs

What cake pans should I use?

6- or 8-inch round pans work best. Adjust baking time for larger or smaller sizes accordingly.

Can I use liquid food coloring instead of gels?

Yes—but you may need more liquid coloring, which can slightly affect cake texture.

How do I ensure even pastel colors?

Use gel food coloring; start with a small amount and add gradually until desired pastel shade is reached.

Can I make this gluten-free?

Substitute the flour with a 1-to-1 gluten-free baking mix; check that other ingredients are gluten-free.

How do I prevent sprinkles from falling off?

Press them gently into frosting that is slightly tacky, and chill the cake for 15 minutes to set.

Can I assemble this cake a day ahead?

Yes—frosted cake can be stored refrigerated overnight in a cake carrier or covered with cake dome.

Can I use store-bought frosting?

Absolutely—choose vanilla buttercream for best results and smoother application.

How do I keep layers from sliding?

Crumb-coat the cake first (a thin layer of frosting), chill briefly, then apply the final coat.

Can I make cupcakes instead?

Yes—portion batter into lined muffin tins, bake 15–18 minutes, and frost individually; use sprinkles after frosting.

What other decorations work well?

Edible glitter, pastel-colored chocolate drips, and white chocolate shards add elegance and visual appeal.

Conclusion

Pastel Rainbow Sprinkle Cake offers cheerful, playful elegance in every slice. With dreamy layers, creamy frosting, and festive sprinkles, it’s perfect for birthdays, showers, or any event that calls for a soft, celebratory dessert.

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