Rainbow Sprinkle Cake with Buttercream Frosting
Don’t have sour cream? Substitute equal parts plain Greek yogurt.
TIP:Using a baking sheet is optional but helps with easy transfer to the oven.
- Contains Wheat
- Contains Dairy
- Contains Eggs
Ingredients
- Nonstick cooking spray
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/8 teaspoon kosher salt
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup sour cream
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 1/2 cup rainbow sprinkles
FROSTING
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 cups confectioner’s sugar
- 1/3 cup rainbow sprinkles
- 2 Large Bowls
- Small Bowl
- Whisk
Instructions
Step 1
Preheat oven to 350°F. Lightly spray the Ninja™ Foodi™ NeverStick™ Premium 9” Round Cake Pan with nonstick cooking spray and line with 9-inch parchment round. Set cake pan over baking sheet. Set aside.
Step 2
In a large bowl, whisk to combine flour, sugar, baking powder, and salt.
Step 3
In a separate small bowl, add the egg, buttermilk, sour cream, oil, and vanilla, and whisk until fully combined.
Step 4
Add the wet mixture to the dry mixture and gently fold together until just combined and some lumps remain. Fold in the sprinkles, making sure not to overmix.
Step 5
Transfer batter to prepared pan and spread top into an even layer.
Step 6
Transfer pan to oven and bake for 25 to 30 minutes, or until cake is set and a toothpick inserted in the center comes out clean or with few crumbs.
Step 7
When cooking is complete, allow pan to cool on wire cooling rack.
Step 8
Meanwhile, prepare the frosting. In a large bowl, add all frosting ingredients except sprinkles. Using an electric mixer, beat frosting until smooth and fluffy, about 3 minutes.
Step 9
When cake is cool, carefully remove from pan. Ice cake and top with additional sprinkles as desired. Slice and serve.