Recipe Intro From feedfeed
More sprinkles, please! We baked this classic sprinkle-laden butter cake in a Le Creuset Heritage Covered Rectangular Casserole and topped it with a classic american buttercream.
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NOTE: Cake adapted from Style Sweet CA
Prep time 20 minutes
Cook time 40 minutes
Yield: Serves or Makes 8-10
Preheat the oven to 350˚ F and butter a 9 by 12 inch baking dish. Sift together the flours, baking powder and salt and set aside.
Add the sour cream and milk to a measuring cup and whisk together. Set aside.
In the bowl of a stand mixer fit with a paddle attachment, beat together the butter and sugar until light and fluffy, about 6 minutes. Scrape down the sides of the bowl then add the vanilla seeds and extract, beating until well combined.
Next, beat in the egg and egg yolks one at a time until well incorporated. Once all of the eggs have been mixed in, add in half of the flour mixture. Beat until just incorporated, then add the milk mixture. Once the milk has been absorbed, add the remaining flour mix and beat until no flour streaks remain.
Remove the bowl from the stand mixer and fold the sprinkles into the batter by hand before adding it to the prepared baking dish. Bake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. As soon as the cake comes out of the oven, run a butter knife along the edges so it cools evenly and does not sink in the middle.
Let cake cool while you make the frosting.
To make the frosting, clean the bowl of your stand mixer and add the butter. Cream for about 2-3 minutes, then add the sifted confectioners sugar, milk, vanilla and salt. Mix on low speed to start, then increase the speed to medium-high, beating for about 4 minutes, or until light and fluffy.
If needed, you can add more sugar or milk as needed until you reach the desired consistency.
When cake has cooled, add buttercream frosting then decorate with extra sprinkles (if desired).