Rainbow Sprinkle Snacking Cake

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It's hard to believe, but this delicious cake doesn't require butter, eggs—or a mixer! It's basically the easiest, prettiest, most pantry-friendly cake you'll ever make.

Rainbow Sprinkle Snacking Cake
Photo: Greg DuPree
Hands On Time:
15 mins
Total Time:
2 hrs 30 mins
Servings:
8

There is nothing more fun than a cake with rainbow sprinkles, and this snacking cake will be one you make time and again. From dessert whiz Jessie Sheehan's new book Snackable Bakes, this tender treat is incredibly simple to bake; just whisk together some pantry ingredients, and bake! Enjoy the cake as is, or to make it extra special, stir up a cream cheese frosting and top it all off with more sprinkles.

Ingredients

Cake

  • Cooking spray

  • 1 ½ cups all-purpose flour

  • 1 cup granulated sugar

  • 3 tablespoons rainbow sprinkles, plus more for decorating

  • 1 teaspoon baking soda

  • ¾ teaspoon kosher salt

  • ¼ cup plus 1 Tbsp. vegetable oil

  • 1 tablespoon vanilla extract

  • 1 tablespoon white vinegar

Glaze

  • ¼ cup plus 2 Tbsp. cream cheese, softened

  • ½ cup confectioners' sugar

  • teaspoon kosher salt

  • 1 tablespoon whole milk, or as needed

  • ½ teaspoon vanilla extract

Directions

Make the cake:

  1. Preheat oven to 350°F. Coat an 8-inch round cake pan with cooking spray and line bottom of pan with parchment paper.

  2. Whisk flour, granulated sugar, sprinkles, baking soda, and salt in a large bowl. Add 1 cup cold water, oil, vanilla, and vinegar, whisking until smooth. Pour into prepared cake pan.

  3. Bake, rotating pan halfway through cooking time, until a wooden pick comes out with a few moist crumbs, about 45 minutes. Let cool in pan for 15 minutes. Invert onto a wire rack, remove parchment, and invert again to face right side up. Let cool completely, about 1 hour.

Make the glaze:

  1. Whisk cream cheese, confectioners' sugar, and salt in a medium bowl until smooth. Whisk in milk, 1 teaspoon at a time, until desired consistency. Whisk in vanilla. Spread glaze over top of cooled cake. Decorate with sprinkles.

  2. Refrigerate cake, uncovered, until glaze is set, about 15 minutes.

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