This is a special blog. One year ago, today, I started this blog and my Instagram account to inspire and encourage people of all ages to bake.
It has been an exciting experience so far. I have met so many beautiful people and talented bakers from all over the world and formed some special friendships.
I decided to a make this cute 4-inch Sprinkle Birthday Cake to celebrate this special occasion.
This Sprinkle Birthday Cake is super moist with a tangy passionfruit syrup between the layers and is covered with a Swiss meringue buttercream and decorated with lots of sprinkles. It's a perfect birthday cake to make as it's easy and fun.
I wanted to take the time to thank you for coming on this journey with me. Your support is greatly appreciated.
Happy Baking xo
Sprinkle Birthday Cake
Ingredients
· 60 grams unsalted butter
· ¾ cup caster sugar
· ¼ cup oil
· 1 cup plus 2 tablespoons plain flour
· ¾ teaspoon baking powder
· ¼ teaspoon salt
· 2 teaspoons vanilla extract
· 2 eggs
· ½ cup milk
Swiss Meringue Buttercream
· 2 egg whites
· 150 grams caster sugar
· 200 grams unsalted butter (room temperature)
· ½ teaspoon vanilla extract
Filling
· Passionfruit syrup
Decorations
· Sprinkles
Instructions
1. Preheat oven to 180°C.
2. Spray four round 4-inch tins with oil and dust some flour around the tins.
3. Place caster sugar, butter and oil into a large bowl and beat until light and creamy. This will take a few minutes.
4. Add one egg at time and whisk until combined before adding the next egg.
5. Add sifted flour, baking powder and salt a third at a time and mix until combined.
6. Add vanilla extract and milk and mix until combined. Do not overmix.
7. Spoon the mixture into the tins evenly. Make sure to only fill them up a third full and smooth the tops with the back of a spoon or off-set spatula.
8. Bake in oven for 25 – 30 minutes or until a skewer inserted into the cakes come out clean. Remove from oven and cool in pans for 5 minutes before turning onto a wire rack to cool completely.
Swiss Meringue Buttercream
Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.
Remove from heat and using a stand mixer with the whisk attachment, beat on medium speed for about 10-15 minutes or until mixture has completed cooled.
Remove whisk attachment and replace with the paddle attachment. Slowly add portions of the room temperature butter and beat well before adding next portions.
Once all butter has been added, beat on high for a several minutes and then reduce speed to low speed and continue to beat for another few minutes to remove air bubbles.
Frosting is ready for use.
Assembling the cake
* Please note - only two cakes were used to make this cake.
Cut off the tops of the two cakes if needed to make them even.
Place one cake onto the cake board, securing it with a bit of buttercream at the bottom.
Pipe a ring of buttercream around the top of the cake and place some passionfruit syrup in the centre, stack the next cake and do the same.
Lightly crumb coat the whole cake and place into the fridge for 15-20 minutes.
Create the final coat on the cake and place cake in the fridge for at least 30 minutes.
Using baking paper cut out a number one and place in the centre of the cake.
Place sprinkles all over the cake and some down the side of the cake. Refrigerate for 10 minutes and remove the number template. Finally, add white sprinkles to the number one.
Tips
· Batter makes 4 x 4-inch cakes (weighing approx. 190 grams batter in each tin)
· Or 3 x 6-inch round baking tins.
· You can also line the bottoms of the tins with some baking paper.
· Cling wrap the baked cakes while they are slightly warm as this helps to keep the cakes moist.
· Allow cakes to cool completely before icing and decorating.
Did you bake this recipe?
Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo
so I can see your wonderful bakes.
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