Sprinkles Smash Cake

Dairy Free
Sprinkles Smash Cake
120 min.
20
169kcal

Suggestions


Are you ready to celebrate in style with a delightful dessert that’s sure to impress? Introducing the Sprinkles Smash Cake, a fun and festive treat that’s perfect for any occasion! This dairy-free cake is not only a feast for the eyes but also a deliciously moist and fluffy delight that everyone will love. With its vibrant layers and a generous coating of colorful sprinkles, this cake is designed to bring joy to your gatherings.

Imagine the smiles on your guests' faces as they dig into this eye-catching creation. The Sprinkles Smash Cake is made using a simple box cake mix, making it accessible for bakers of all skill levels. The fluffy white frosting adds a creamy touch, while the assorted candy sprinkles provide that extra pop of color and fun. Whether it’s a birthday party, a baby shower, or just a sweet treat to brighten your day, this cake is the perfect centerpiece.

Not only is it visually stunning, but it’s also a crowd-pleaser with only 169 calories per serving. With 20 servings, it’s ideal for sharing with friends and family. So, roll up your sleeves and get ready to create a masterpiece that will leave everyone asking for seconds. Let’s dive into the world of baking and make this Sprinkles Smash Cake the highlight of your next celebration!

Ingredients

  • box cake mix white your favorite (or flavor)
  • 12 oz fluffy frosting white
  • serving sprinkles assorted

Equipment

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

Directions

  1. Heat oven to 350°F (325°F 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. (See link below for diagram and template.) 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

Calories169kcal
Protein2.51%
Fat19.77%
Carbs77.72%

Properties

Glycemic Index
2.15
Glycemic Load
4.97
Inflammation Score
-1
Nutrition Score
2.3247826462207%

Nutrients percent of daily need

Calories:169.38kcal
8.47%
Fat:3.74g
5.75%
Saturated Fat:1.03g
6.46%
Carbohydrates:33.05g
11.02%
Net Carbohydrates:32.76g
11.91%
Sugar:22.07g
24.52%
Cholesterol:0mg
0%
Sodium:210.44mg
9.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.07g
2.13%
Phosphorus:90.18mg
9.02%
Vitamin B2:0.11mg
6.32%
Calcium:57.12mg
5.71%
Folate:19.46µg
4.86%
Vitamin B1:0.06mg
3.85%
Vitamin B3:0.65mg
3.27%
Vitamin E:0.49mg
3.23%
Selenium:2.24µg
3.2%
Iron:0.53mg
2.95%
Vitamin K:2.91µg
2.77%
Manganese:0.05mg
2.65%
Fiber:0.28g
1.14%
Copper:0.02mg
1.05%