Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 2 tablespoons rainbow sprinkles
- 2 tablespoons rainbow nonpareils
- 1 cup confectioners’ sugar
- 2 tablespoons heavy cream
- 2 tablespoons rainbow sprinkles
Special Equipment Needed:
- 2 (8-inch) round cake pans
- Parchment paper
- Stand mixer or hand mixer
- Whisk
- Spatula
- Offset spatula
- Piping bag
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer or with a hand mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, mixing until combined.
5. Add the vanilla extract and mix until combined.
6. Add the dry ingredients in three batches, alternating with the milk, and mix until just combined.
7. Fold in the rainbow sprinkles and nonpareils.
8. Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. To make the glaze, whisk together the confectioners’ sugar and heavy cream until smooth.
11. Place one cake layer on a cake stand or plate. Spread the glaze over the top of the cake.
12. Place the other cake layer on top and spread the remaining glaze over the top and sides.
13. Sprinkle the rainbow sprinkles over the top and sides of the cake.
14. Pipe a border of stars around the top edge of the cake.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 545
Fat: 24g
Carbohydrates: 76g
Protein: 6g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free flour or almond flour.
- For the unsalted butter, you can use vegan butter or coconut oil.
- For the granulated sugar, you can use coconut sugar or maple syrup.
- For the eggs, you can use flax eggs or applesauce.
- For the whole milk, you can use almond milk or oat milk.
Variations:
- For a chocolate version, add ¼ cup cocoa powder to the dry ingredients and use chocolate sprinkles instead of rainbow sprinkles.
- For a lemon version, add the zest of one lemon to the batter and use lemon curd instead of glaze.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and fluffy cake.
- Let the cakes cool completely before adding the glaze and sprinkles.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds.
Presentation Ideas:
- Serve the cake on a cake stand or plate.
- Decorate the plate with colorful sprinkles.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
Pairings:
- Ice cream
- Hot chocolate
- Coffee
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a bit more milk to the batter.
- If the cake is too dense, make sure the butter and sugar are creamed together until light and fluffy.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Make sure to use clean utensils and bowls.
- Make sure to use a thermometer to check the internal temperature of the cake.
Food History:
The pinata cake is a popular Mexican dessert that originated in the late 19th century. It is traditionally filled with candy and served at birthday parties.
Flavor Profiles:
This cake has a sweet and buttery flavor with hints of vanilla and a crunchy texture from the sprinkles.
Serving Suggestions:
- Serve with a scoop of ice cream
- Serve with a dollop of whipped cream
- Serve with a drizzle of chocolate sauce
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