Rainbow Sprinkle Cake

I know this sounds like rainbows and butterflies, but I think that’s kind of what this cake is going for – maybe it’s rainbows and butterflies for “adults” (whatever they are…).

Let’s be honest: being a kid is brilliant! The freedom; the blissful ignorance of not understanding time; the fact that someone tells you to eat your food instead of not eating all that food…I could go on.

And, if I remember correctly, rainbow sprinkles were a mainstay of childhood – and not just on birthdays! There was fairy bread, and then baking days, and then celebrations of all sorts! Why can’t rainbow sprinkles be a mainstay of adulthood too? I think they should be! Wouldn’t we benefit from a little extra colour and fun in our day? Sure, the sugar content isn’t fabulous (thanks to those ever-slowing metabolisms!), but the fun seems to outweigh that minor issue.

And so, I bring you this cake that embraces so many wonderful things about being a kid: the intense sugar content, the chocolatey goodness, and of course, rainbow sprinkles! So, I hope, somehow, rainbow sprinkles make a more regular appearance in your “adult” life.


Rainbow Sprinkle Cake

Cake Ingredients

250g unsalted butter

250g dark chocolate

450g caster sugar

185ml water

4 eggs

125ml milk

200g self-raising flour

100g plain flour

80g cocoa

Frosting Ingredients

125g soft butter

3 cups icing sugar

60g cocoa

1/4-1/2 cup milk


  1. For the cake: preheat oven to 160C fan-forced and line the bottom of two 23cm round cake tins with baking paper.
  2. Place butter, chocolate, sugar and water in a large saucepan over low heat, stirring until the butter and chocolate melts and everything is well combined. Remove from heat and leave to cool.
  3. Add eggs and milk to cooled chocolate mixture and whisk/beat until well combined.
  4. Add flours and cocoa, beating until smooth
  5. Pour into tins evenly and bake for about 1.5 hours. This time will vary depending on your oven, so keep an eye on it, and be aware that you may need to keep baking it for another 30 mins or so. This cake actually works quite well if it’s slightly undercooked, so the skewer doesn’t need to be totally clean when it comes out of the cake.
  6. Meanwhile, make the frosting: beat butter on high speed in an electric mixer until pale.
  7. Gradually add icing sugar, cocoa and milk alternately, mixing until well combined.
  8. Add more milk if the mixture is too dry or more icing sugar if the mixture is too moist.
  9. Remove cakes from the oven, allow to cool, then frost and top with sprinkles.


Happy Baking!



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