Rainbow Sprinkle Birthday Cake

This homemade festive cake makes the perfect birthday cake. Can be made ahead and topped with our Creamy White Frosting or Rich Chocolate Frosting. 

Storage Time: 2-3 days in the refrigerator and up to 2 months in the freezer. 

Yield: Serves 10

Rainbow Sprinkle Birthday Cake


  • 1/2 cup rainbow sprinkles, divided
  • 1 tbsp all-purpose flour
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup milk (2%)
  • 2 tbsp salted butter
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 tsp vanilla
  • Creamy White Frosting, recipe bellow


  1. Preheat oven to 325°F.
  2. Combine 1/4 cup sprinkles and 1 tbsp flour in a small bowl. Set aside.
  3. Combine 2 cups flour, baking powder and salt in a bowl. Set aside.
  4. Place milk and butter in a small saucepan. Heat over medium heat until butter is melted and mixture is steaming. Do not boil; keep hot.
  5. Using medium speed of an electric mixer, beat together eggs, sugar and vanilla until blended. Fold in flour mixture. Add hot milk mixture and stir just until blended. Do not overmix. Gently fold in sprinkle mixture.
  6. Pour batter into two greased 9 inch round baking pans lined with parchment paper. Bake until a cake tester inserted in centres comes out clean, about 35 – 40 minutes. Cool cakes in pans on racks for 10 minutes. Invert cakes onto racks and cool completely.
  7. Place one cake layer on a serving plate. Spread thickly with some Creamy White Frosting. Place second cake layer on top. Spread remaining frosting over top and sides of cake.
  8. Sprinkle top of cake with remaining ¼ cup sprinkles, pressing lightly so that sprinkles adhere.
Nutritional analysis per serving:


681 calories, 23.3g fat, 6.4g protein, 113.3g carbohydrate, 0.7g fibre, 310mg sodium