Classic Sprinkle Cake

How to Make a
Classic Sprinkle Cake

This simple, classic cake design is easily customizable and looks great in all color schemes! A pretty spiral border is a useful skill that can accent lots of cake and cupcake styles. Crunch into a sprinkly piece of this cake!

What You Need

Find links for supplies and materials at the bottom of this page
Recipes for your favorite cake and buttercream frosting (find all my recipes HERE), or mixes
Cake pans - 5" or 6" sizes
Gel coloring - green and pink
Cake decorating turntable
Offset spatula
Cake smoother/scraper
Piping bag
Piping tip - 1M or 2D4
Colorful sprinkles
Click here for my Classic Sprinkle Cake DIY Kit!

Step 1: Baking the Cake Layers

Mix up your favorite cake recipe (find all my recipes HERE), or use a boxed mix and prepare as per directions.

Decide which flavor(s) and size to bake. This design works well on any cake size. A very tall or very short cake will have a different look. I chose to make a 3-layer 5" cake here, but sizing is of course entirely your choice. My recipes can be found HERE, or you can use a preferred recipe, a boxed cake mix, or purchase a cake from a grocery store to decorate and skip this step.

I like to add parchment circles to bottoms of cake pans for easy release. You may also cut circles from rolled parchment paper instead. Spray the bottoms and sides of cake pans with nonstick cooking spray/canola spray.

Divide the cake batter evenly among the three cake pans, filling them approximately 1/2 to 2/3 full.

Bake as directed by your recipe or mix package. Layers will be done once a toothpick comes out clean from the center.

Run a knife around the edge of the pan to allow the layer to release more easily. Allow layers to cool completely before decorating if you are decorating shortly after baking. Otherwise, while still warm, wrap the layers in plastic wrap and store in the freezer in airtight container until ready to decorate.

Step 2: Making Buttercream Frosting

Mix your favorite buttercream frosting (find all my recipes HERE) in a stand or hand mixer on low to medium speed, or use prepackaged frosting.

Divide buttercream into two bowls: 1 large and 1 smaller bowl. Color as follows:
Light green: large bowl (at least 3-4 cups of the buttercream): 3-4 drops green or mint green gel coloring. Add 2-3 tsp of your recipe's liquid ingredient to thin the consistency a bit for easier frosting/spreading.
Light pink: small bowl: 2 drops pink gel coloring.

Note: one option would be to divide the buttercream into three bowls instead, leaving one white in color for in between the layers and the crumb coat if you'd prefer to use less coloring.

The colors will deepen with time, so buttercream may be made a day or two in advance and stored in the refrigerator in an airtight container.

If refrigerating, allow buttercream to warm up a bit at room temperature before using to make piping easier. Keep covered until ready to use. Stir well just prior to using to press out air bubbles.

Step 3: Stacking and Crumb Coating

Using an offset spatula, spread a little of the light green (or white as per option above) buttercream frosting onto the cake board, and place the first layer down. Spread more of the buttercream onto the first layer, and then add the second cake layer. Repeat this on the second layer and place the third layer upside down on top (placing the top layer upside down gives a sharper edge to the top of the cake). Whether you are frosting a 2-layer or 3-layer (or more) cake, the top layer goes on upside down.

Spread the buttercream over top of the cake with offset spatula, continuing with the sides of cake as shown in video.

Once the cake is covered, use the cake scraper to smooth the sides (see video), leaving a thin coat of buttercream. This may take several passes.

Use your offset spatula or an angled spatula to pull the extra buttercream on top in toward the center to create a sharp edge.

Chill the cake in the refrigerator for 20-30 minutes or until the buttercream is set and firm to the touch.

Step 4: Frosting the Final Coat

Spread a generous amount of the light green buttercream over the top of the cake and continue spreading over the sides, keeping the spatula straight against the sides, just like when frosting the crumb coat.

Smooth the buttercream with your scraper. It is helpful to warm up the metal under hot water (wipe dry) to soften and smooth the buttercream. This may take several passes.

Create the top edge by pulling off extra buttercream in toward the center with your offset or angled spatula just like when crumb coating.

Chill the cake in the refrigerator for 20-30 minutes or until the buttercream is set and firm to the touch.

Step 5: Preparing to Decorate

I used piping tip 1M for this border, but a 2D tip will give a similar look. Place your tip into a piping bag and cut off the tip of bag, so the piping tip sticks through, but stays in place.

Using a spoon or spatula, add the light pink buttercream to the piping bag.

Step 6: Piping the Buttercream Spiral Border

With medium pressure, start by piping a short line of buttercream onto the top of the cake near the edge to anchor it.

Without picking up the tip, pipe a continuous spiral by moving your hand counterclockwise and maintaining steady pressure. Move slowly and pipe each new rotation so that it is touching the last rotation (see video).

If you need to reposition your hand grip, push down the buttercream, or refill your piping bag, pull off the cake by pulling the piping in toward the center and continue on top of the "tail".

Step 7: Adding Sprinkles

Before the pink buttercream has crusted and set, add sprinkles as desired in border.

Using a baking sheet with edges or a jelly roll pan on your turntable, set the cake onto the pan. This will prevent sprinkles from traveling everywhere. Press sprinkles around bottom of cake (or where desired) using your hand or offset spatula. This may need to be repeated several times until desired area is covered. Arrange more sprinkles onto cake as shown in the video.

Pour more sprinkles onto the top of the cake.