Full Recipe
Author
Molly Yeh |
Description
"No one:Me: I made a new sprinkle cake!One of my biggest achievements as a baker was when my friend and expert baker Jesse Szewczyk conducted a blind test at The Kitchn with all the best sprinkle cakes on the internet and crowned mine the queen. This was a recipe that I had spent months and months on, but I still felt like there was more to explore in the world of sprinkle cakes. Because as my college timpani teacher Joe used to say, 'If it ain't broke, fix it anyway.'To review, sprinkle cake is not just a vanilla cake with sprinkles. It is:A white cake, hence all of the eight (8!) egg whites, so that the sprinkles can pop against a stark background.Made with clear imitation vanilla. Because nostalgia. This is a Christina Tosi tip. I also believe that a little almond extract belongs.Made with bright sprinkles that are suspended evenly throughout.This one is better than my first because:The frosting has a hint of tanginess from a plop of cream cheese. It's not a full-on cream cheese frosting; it just has cream cheese tendencies.It's bigger and fluffier.It has a good ratio of cake flour to all-purpose flour that edges closer to the tender texture of a nostalgic cake but still has the kind of textural substance that I need out of life.It gives you the option to use homemade sprinkles and homemade rainbow chips in the frosting to fully customize your aesthetic.But here's your warning:It's a project. This is not a quick and easy cake: it takes no shortcuts, and it dirties all the dishes. This cake is a better-than-the-original sequel (#pitchperfect #mightyducks) because it has a bigger budget and timeline, and the box office proceeds will reflect that. (You can, however, spread out the work and make your sprinkles and rainbow chips in advance.)The first cease and desist I received in my life was from the Funfetti people kindly asking that I call my homemade Funfetti cake by another name. It is one of my proudest career accomplishments, and now this 2.0 cake is right up there with it."From Sweet Farm! by Molly Yeh. Copyright © 2025 by Molly Rebecca Yeh. Excerpted by permission of William Morrow, an imprint of HarperCollins Publishers.
