Sprinkles Smash Cake

Dairy Free
Sprinkles Smash Cake
120 min.
20
268kcal

Suggestions


Are you ready to celebrate in style with a delightful treat that’s sure to impress? Introducing the Sprinkles Smash Cake, a fun and festive dessert that’s perfect for any occasion! This cake is not only visually stunning but also dairy-free, making it a great option for those with dietary restrictions. With its vibrant layers and a generous coating of colorful sprinkles, this cake is a showstopper that will bring joy to both kids and adults alike.

Imagine the excitement as you slice into this fluffy, moist cake, revealing its beautiful layers and a burst of flavor. The combination of your favorite Betty cake mix and whipped fluffy white frosting creates a light and airy texture that melts in your mouth. Plus, the added cupcakes make it even more special, allowing everyone to enjoy their own individual treat!

Whether you’re hosting a birthday party, a baby shower, or just a fun get-together, the Sprinkles Smash Cake is the perfect centerpiece. It’s easy to make and can be ready in just 120 minutes, serving up to 20 people. So gather your friends and family, and get ready to indulge in a dessert that’s as delightful to eat as it is to look at. Let’s get baking and make some sweet memories!

Ingredients

  • container fluffy frosting white
  • 20 servings m&m candies assorted
  • box duncan hines classic decadent cake mix (any flavor*)

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. Heat oven to 350F (325F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 12 regular-size muffin cups.
  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
  3. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
  4. Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
  5. Trim rounded top off loaf cake.
  6. Cut cake in half crosswise.
  7. Place half of loaf cake cut side up on plate.
  8. Spread cut side with frosting. Top with remaining half of loaf cake, cut side down.
  9. Frost sides and top of cake with frosting.
  10. Cut number out of waxed or cooking parchment paper, and place on top of frosting (template can be found under the Tips below). Cover cake with sprinkles, using a cookie sheet with sides to catch loose sprinkles. Gently lift number off cake, and smooth frosting. Use remaining frosting to frost cupcakes.

Nutrition Facts

Calories268kcal
Protein2.65%
Fat27.45%
Carbs69.9%

Properties

Glycemic Index
2.15
Glycemic Load
6.74
Inflammation Score
-1
Nutrition Score
2.6817391275064%

Nutrients percent of daily need

Calories:268.02kcal
13.4%
Fat:8.2g
12.62%
Saturated Fat:3.36g
21%
Carbohydrates:46.97g
15.66%
Net Carbohydrates:46.28g
16.83%
Sugar:34.83g
38.71%
Cholesterol:2.25mg
0.75%
Sodium:231.84mg
10.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.78g
3.56%
Phosphorus:91.27mg
9.13%
Calcium:74.7mg
7.47%
Vitamin B2:0.13mg
7.4%
Folate:19.94µg
4.99%
Iron:0.73mg
4.03%
Vitamin B1:0.06mg
3.89%
Vitamin E:0.58mg
3.86%
Vitamin K:3.7µg
3.52%
Vitamin B3:0.67mg
3.34%
Selenium:2.25µg
3.21%
Fiber:0.69g
2.76%
Manganese:0.05mg
2.65%
Copper:0.02mg
1.05%