Prep
1hr 30 minsBake
45 minsServes
14Difficulty
Medium About
This stunning layer cake is a fun and delicious bake, ideal for birthday celebrations. Three layers of vanilla sponge are filled with fluffy, velvety-smooth meringue buttercream and covered in rainbow sprinkles.
Sprinkle Cake
Preheat your oven to 160°C, (140°C fan, gas 3). Grease and line three 20cm round cake tins. Dust with flour and knock out the excess flour.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.
In a large bowl, beat the butter on medium speed, using an electric whisk, until creamy, for around 3 to 4 minutes. Add the sugar and vanilla extract, and beat on medium speed until pale and fluffy, for about 3 minutes. Scrape down the sides of the bowl, add the egg, and beat until just combined.
In a small bowl, whisk together the milk, and the yoghurt.
With the mixer on low speed, add the flour mixture in three additions, alternating with the water mixture, beginning, and ending with the flour mixture. Scrape down the sides of the bowl. With the mixer on medium speed, beat for a few seconds to incorporate. Scatter the sprinkles across the top of the batter and fold them in with a rubber spatula.
In a medium bowl, whisk the egg whites and lemon juice just until soft peaks form, do not overbeat. Gently fold egg whites into the batter with a rubber spatula.
Divide the batter evenly among the prepared pans and smooth the tops. Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean, 40 to 45 minutes. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans, and let cool completely. Remove the baking parchment.
Meringue Buttercream
Combine the egg whites, sugar, and salt in the heatproof bowl over a pan of simmering water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Using an electric whisk, starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10- 15 minutes.
With the electric whisk on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in the vanilla extract. Continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down the sides of the bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.
Assembly
Place one cooled cake layer on a cake board. Using a serrated knife, trim the top of the cake to create a flat surface, and evenly spread about 1 cup of buttercream over the top. Add the next layer, trim it, and frost it as before, then add the third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance).
Frost the sides and top with the remaining buttercream. Grab a fistful of sprinkles and toss the sprinkles at the sides of the cake. Continue throwing the sprinkles until the cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.
Ingredients – 15 items
1
Sprinkle Cake
Lemon juice
Sprinkles
rainbow sprinkles for decorating
Unsalted butter
softened
All purpose flour
Corn flour
Baking powder
Baking soda
Coarse salt
Tate & Lyle Pure Cane Caster Sugar
Vanilla extract
Large eggs
Whole milk
Natural yoghurt
Sprinkles
rainbow sprinkles
Large eggs
whites
Meringue Buttercream
Pure vanilla extract
Large eggs
whites
Tate & Lyle Pure Cane Caster Sugar
Pinch of salt
Unsalted butter
cubed
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
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Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
There`s nothing quite like homemade blackberry jam. ✨
Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
Time to upgrade your morning coffee? ☕✨
From smooth Vanilla to rich Caramel and warming Cinnamon, Tate & Lyle Flavouring Syrups make it easy to bring coffee-shop quality to your home brew.
Which flavour will brighten up your morning?
A classic dessert that never disappoints 🍓☁️
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Find the full recipe on our website – link in bio.
Treat yourself to something a little different 🍩✨
These Mini Ricotta Doughnuts are irresistibly soft, perfectly sweet and ideal for sharing with family and friends. Finished with a dusting of Tate & Lyle icing sugar, they`re guaranteed to disappear fast!
Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
Looking for a fun summer activity? 🍪☀️
Get baking with homemade cookies – simple, delicious and perfect for making memories together.
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