Dye-Free Sprinkles Smash Cake
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Dye-Free Sprinkles Smash Cake
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Carry on the tradition with the tallest smash cake ever!
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Ingredients
Smash Cake Recipe
- 3 cups cake flour, sifted
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 (2.7 ounce) jars India Tree Dye-Free Sprinkles (1 for cake batter and 1 for decorating)
Buttercream Frosting Recipe:
- 3/4 cups unsalted butter, at room temperature, cut into chunks (1 1/2 sticks)
- 6 3/4 cups powdered sugar
- 1/3 cup whole milk, plus more as needed
- 1 1/2 teaspoons vanilla extract
- 1 (2.7 ounces) jar India Tree Dye-Free Sprinkles
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Instructions
Smash Cake Recipe:
- Position rack in the middle of the oven. Preheat oven to 350F. Coat the insides of three 6-inch cake pans with non-stick cooking spray, line the bottoms with parchment paper rounds, then spray parchment.
- Whisk together sifted flour, baking powder and salt in a medium size bowl to combine. Set aside.
- In a separate bowl beat the butter until creamy, about 2 minutes, with an electric mixer on medium-high speed. Add sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla.
- Beat in the eggs one at a time, scraping down the bowl after each addition.
- Add the flour alternately with the milk, beating on low speed. Begin and end with flour, and beat briefly until smooth.
- Fold in one jar of the sprinkles. Divide the batter evenly between the 3 cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The layers will be a light golden brown around the edges and the top, and will have come away from the sides of the pans.
- Cool the pans on a wire rack for 8-10 minutes. Remove the cake from the pans, and place the layers directly on the racks to cool completely.
Buttercream Frosting Recipe:
- In a large bowl, with an electric mixer or a stand- mixer on medium-high, beat the butter until creamy, about 2 minutes.
- Add one cup of sugar gradually, beating until light and fluffy about 3 minutes, scraping down the bowl once or twice. Add the remaining sugar, milk, and vanilla and beat on high until silky smooth.
- Fold in the sprinkles to combine.
- To assemble the cake, using a serrated knife, cut off the very top of the cake to make all three layers even.
- Place on a 6-inch cake platter and spread with 1/3 cup of the frosting. Top with another cake layer and spread 1/3 cup frosting. Top with remaining cake layer and use the remaining frosting to cover the cake. Decorate with more sprinkles as desired.
Notes
- The Dye-Free Sprinkles Smash Cake can sit at room temperature for 24 hours, refrigerate for 3 days or cakes can be individually wrapped and frozen up to 3 months.
- The Dye-Free Sprinkles Smash Cake can sit at room temperature for 24 hours, refrigerate for 3 days or cakes can be individually wrapped and frozen up to 3 months.
- The Dye-Free Sprinkles Smash Cake can sit at room temperature for 24 hours, refrigerate for 3 days or cakes can be individually wrapped and frozen up to 3 months.
Nutrition Information
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Calories
791kcal
(40%)
Carbohydrates
50g
(17%)
Protein
14g
(28%)
Fat
60g
(92%)
Saturated Fat
36g
(180%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
273mg
(91%)
Sodium
385mg
(16%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1.924IU
(0%)
Calcium
228mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 791 kcal
% Daily Value*
| Calories | 791kcal | 40% |
| Carbohydrates | 50g | 17% |
| Protein | 14g | 28% |
| Fat | 60g | 92% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 273mg | 91% |
| Sodium | 385mg | 16% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1.924IU | 0% |
| Calcium | 228mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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