Let them eat cake- tackle this pretty tie dye sprinkle cake and never buy one again! Don’t have time to make the cake from scratch? Try boxed cake and add an extra egg. We highly recommend making your own frosting. It will make all the difference! All you need is a little time, the right tools and some food coloring.
Tie Dye Sprinkle Cake Recipe
For the Cake Layers
½ cup Unsalted Butter, softened
1 cup Sugar
1 tablespoon Vanilla
2 Eggs, room temperature
2 cups Cake Flour or All-Purpose Flour
1 tablespoon Baking Powder
½ teaspoon Salt
¾ cup Milk, room temperature
½ cup Sour Cream, room temp
1/4 cup spinkles
For the Frosting
1 cup Unsalted Butter, softened
4 oz Cream Cheese (or an extra 1/2 cup butter if you don’t have)
4 cups Powdered Sugar, sifted
1-2 tablespoons Milk, Half & Half or Cream
2 teaspoons Vanilla
¼ teaspoon Salt
¼ cup Milk, for soaking
Red & Yellow Food Coloring
Preheat oven to 350F. Line 2, 6-inch cake pans with parchment and spray with non-stick baking spray.
Prepare the cake batter: whip together the butter and sugar on medium speed for 2-3 minutes until light and fluffy. Add the vanilla and eggs, one at a time, and continue to mix 1 minute on medium speed until well incorporated.
In a separate bowl, whisk together the cake flour, baking powder and salt. Add to the butter mixture alternately with the milk, in 2 additions each (add 1/2 of the flour, then half of the milk, the rest of the flour, the rest of the milk). Mix on medium speed for 30 seconds, just to make sure all ingredients are incorporated and no streaks of flour or butter mixture remain.
Stir sour cream & sprinkles into the batter on low speed, just until mixed. Divide amongst 2, 6-inch cake pans. Bake at 350F for 25-35 minutes, until toothpick inserted in center comes out clean. Let cool completely before using a serrated knife to level off the tops and cut each in half to form 4 layers total.
Make the frosting: whip together butter and cream cheese for 2-3 minutes until light and fluffy. On low speed, add 2 cups powdered sugar and mix until incorporated.
Add 1 tablespoon cream, vanilla and salt. Add the last 2 cups of powdered sugar and mix on low until incorporated. Add another tablespoon of cream, if needed.
Mix frosting on medium-high speed for 2-3 minutes, until light and fluffy.
Frost the cake: place a little frosting on the center of a cake board or plate and lay down your first layer of cake (to keep it from sliding around). Brush with a third of the milk for soaking. Spread about 1/4-cup of frosting
on top. Repeat with layers 2 and 3. Top with your last layer of cake (no soaking needed)
Use a small amount of frosting to crumb coat the cake; refrigerate 1-2 hours to set. Add a second, thicker coat of frosting using a cake spatula or pastry scraper to smooth the sides and ensure no cake is peaking through.
Divide the remaining frosting into 3 small bowls. 1 small drop red coloring makes pink; 1 drop red + 1 drop yellow makes orange; 2 drops yellow makes a bright yellow.
Using a spatula add small swipes of each color to the sides and top of the cake. Use a spatula or scraper to smooth the sides and lightly blend the color. Add any other decoration as desired or serve right away. Store in the refrigerator.