Description
Sprinkled vanilla cake smothered in vanilla cream cheese frosting and covered in sprinkles becomes a perfectly acceptable snack when cut into adorable mini squares.
Makes one 8×8 inch cake.
From Jessica Merchant of How Sweet It Is.
Ingredients
- FOR THE CAKE:
- 1-½ cup Sifted All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- ½ cups Unsalted Butter, At Room Temperature
- 1 cup Sugar
- 1 Large Egg
- 1 Large Egg White
- 2 Tablespoons Vegetable Oil
- 3 teaspoons Vanilla Extract
- ½ cups Whole Milk
- ⅓ cups Assorted Sprinkles
- FOR THE VANILLA FROSTING:
- ½ cups Unsalted Butter, At Room Temperature
- ½ cups Cream Cheese, At Room Temperature
- 2-½ cups Powdered Sugar
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Milk, If Needed
- ½ cups Assorted Sprinkles
Preparation
Preheat oven to 350ºF. Butter and flour and 8×8-inch cake pan and set it aside.
In a small bowl, whisk together flour, baking powder and salt.
In the bowl of your electric mixer, beat butter until creamy. Add sugar and beat until light and fluffy, about 3–4 minutes. Add egg and egg white, beating on medium speed until combined. Beat in oil and vanilla extract until combined, another 1–2 minutes. With the mixer on low speed, add half of the dry ingredients. Pour in the milk with the mixer on. Pour in the rest of the dry ingredients and mix on medium speed until batter is combined. Fold in sprinkles with a large spatula.
Pour batter into prepared pan. Place pan on a baking sheet and bake for 38–40 minutes, or until golden on top and set in the center. Let cool complete before frosting.
For the vanilla frosting:
Add butter and cream cheese to the bowl of your electric mixer fitted with the paddle attachment and beat until creamy. With the mixer on low speed, gradually add powdered sugar. Increase the speed of the mixer, scraping down the sides if needed, beating the frosting until fluffy and combined. Beat in vanilla extract.
If the frosting seems too thick, beat in the tablespoon of milk. If it seems to runny or too thin, you can beat in more powdered sugar, ¼ cup at a time. Frost the cake once cooled and top with sprinkles.
