Pastel Rainbow Sprinkle Cake

A festive layer cake with pastel rainbow colors, coated in silky frosting and adorned with cheerful sprinkles—delightful and joyful for any celebration.

Why You’ll Love This Recipe

• Bright, whimsical layers with soft pastel hues
• Silky frosting and fun sprinkles make it visually spectacular
• Simple enough for home bakers yet truly celebratory

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder and baking soda
• Salt
• Sugar
• Unsalted butter
• Eggs
• Vanilla extract
• Milk or buttermilk
• Gel food coloring in pastel shades
• Buttercream or cream cheese frosting
• Rainbow sprinkles

directions

1. Preheat oven to 350 °F (175 °C). Grease three 8‑inch cake pans and line with parchment.
2. Whisk flour, leaveners, salt, and sugar.
3. Beat in butter, eggs, milk, and vanilla until smooth.
4. Divide batter into pastel shades, tinting each with gel coloring.
5. Pour paints into pans and bake 20–25 minutes until a toothpick comes clean. Cool completely.
6. Frost between layers and coat entire cake with buttercream. Press sprinkles into sides and top.
7. Chill briefly to set before slicing.

Servings and timing

• Yield: Serves 12–16
• Prep time: 30 minutes
• Bake time: 25 minutes
• Decorating time: 20 minutes
• Total time: Approximately 1 hour 15 minutes

storage/reheating

• Room temperature: Covered cake stays fresh for 2 days.
• Refrigerate: Keep chilled up to 5 days. Let sit at room temperature 30 minutes before serving.
• Freeze: Wrap entire cake or layers tightly and freeze up to 2 months. Thaw overnight in refrigerator.

FAQs

Can I skip food coloring?

Yes—use plain cake or subtle natural colors like berry purées in batter.

What frosting works best?

Classic buttercream holds sprinkles well; cream cheese frosting adds tanginess.

Can I use boxed cake mix?

Yes—opt for white cake mix, add gel colors, and follow box instructions.

How to get even layers?

Use a kitchen scale for batter or eyeball equal amounts. Cool layers completely before frosting.

Can I pipe designs?

Yes—frost with base layer, chill to firm, then pipe swirls or decorations on top.

What sprinkles are best?

Nonpareils or jimmies adhere well. Press gently to set.

Can I make cupcakes instead?

Yes—fill liners with pastel batters and sprinkle tops after frosting.

How far in advance can I prepare?

Bake and flash-freeze or refrigerate layers 1–2 days ahead. Assemble just before serving.

How to avoid dry cake?

Do not over-bake. Use precise oven temperature and test early.

Can I add flavor extracts?

Yes—add lemon, almond, or coconut extract for extra flavor in frosting or batter.

Conclusion

Brighten any occasion with this Pastel Rainbow Sprinkle Cake: soft pastel layers, silky frosting, and cheerful sprinkles combine for a party-ready dessert that’s as joyful to bake as it is to eat.

Pastel Rainbow Sprinkle Cake

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A festive layer cake with pastel rainbow colors, coated in silky frosting and adorned with cheerful sprinkles—delightful and joyful for any celebration.

• Author: Emma Harper
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: Approximately 1 hour 15 minutes
• Yield: Serves 12–16
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Baking powder and baking soda
• Salt
• Sugar
• Unsalted butter
• Eggs
• Vanilla extract
• Milk or buttermilk
• Gel food coloring in pastel shades
• Buttercream or cream cheese frosting
• Rainbow sprinkles

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Instructions

1. Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line with parchment.
2. Whisk flour, leaveners, salt, and sugar.
3. Beat in butter, eggs, milk, and vanilla until smooth.
4. Divide batter into pastel shades, tinting each with gel coloring.
5. Pour paints into pans and bake 20–25 minutes until a toothpick comes clean. Cool completely.
6. Frost between layers and coat entire cake with buttercream. Press sprinkles into sides and top.
7. Chill briefly to set before slicing.

Notes

• If you’d prefer not to use food coloring, you can skip it and create a plain cake or use natural colors such as berry purées.
• For frosting, classic buttercream holds sprinkles well, while cream cheese frosting adds a tangy flavor.
• If you’re short on time, you can use a boxed cake mix. Just add the gel food coloring and follow the box instructions.
• For even layers, use a kitchen scale for batter or eyeball equal amounts. Make sure the cake layers are completely cooled before frosting.
• If you’d like to pipe designs, frost the cake with a base layer, chill to firm up, and then pipe swirls or other decorations.
• Nonpareils or jimmies sprinkles work best for this cake. Press them gently into the sides and top to set.
• You can make cupcakes instead of a cake—fill cupcake liners with pastel batters and add sprinkles after frosting.
• If preparing ahead, bake the layers and either flash-freeze or refrigerate for 1–2 days. Assemble the cake just before serving.
• To avoid a dry cake, make sure not to over-bake it. Use a precise oven temperature and check the cake early.
• Flavor extracts like lemon, almond, or coconut can be added for extra flavor in the frosting or batter.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 25g
• Sodium: 180mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg