If your kids love decorating with sprinkles they will love his simple but fun vanilla sprinkles cake. It's delicious moist with a little sweet icing on top.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
For the cake:
- 200 g 1 cup) granulated sugar
- 115 g 1/2 cup) unsalted butter, melted
- 2 large eggs at room temperature
- 3/4 cup buttermilk
- 1 vanilla bean or 2 tsp vanilla extract
- 210 g plain flour + 40g cornflour or 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
For the icing:
- 250 g (2 cups) icing sugar / confectioners' sugar
- 3-4 milk
- 1 ½ teaspoons vanilla extract
Preheat oven to 180C/170C Fan/350F and grease and flour your bundt pan
Beat the sugar and butter together
Measure the butter and pop it in the microwave to melt. Add to a large mixing bowl or freestanding mixer with the paddle attachment fitted. Add the sugar.
Beat the butter and sugar together for a few minutes until the mixture is well combined and fluffy.
Add the vanilla and buttermilk
If you’re using a vanilla bean, cut it in half length ways and scrape out the seeds. Add these to the mixture. If you don’t have a vanilla bean you can use 2 tsp of vanilla extract instead.
Pour in the buttermilk and mix it all together.
Add the remaining dry ingredients
Measure out the flour, cornflour, baking powder and salt and add them to the bowl. (If you have cake flour you can use 2 cups and miss out the cornflour).
Turn the speed of the mixer down and beat everything until you have a nice smooth cake batter.
Bake the vanilla sprinkles cake
Pour the batter into the prepared bundt tin. Bake for 35-45 minutes. It’s ready when a toothpick inserted into the centre comes out clean.
Remove from the oven to cool. After 5 minutes, loosen the cake from the pan with a blunt knife and turn out on to a wire rack to cool completely.
Make your icing
In a small bowl or measuring cup, measure out the icing sugar. Add a few tablespoons of milk and the vanilla extract. Mix until it is all combined. Add another spoon of milk and keep stirring. Keep adding the milk a dribble at a time until the thin enough to pour but thick enough that it holds its shape. If it’s too thin, add a little more icing until you have a good consistency.
Decorate your vanilla sprinkles cake