If you shouldn’t judge a book by its cover, maybe you also shouldn’t judge cakes by their icing. Especially this one. By only looking at it, you might think it’s a plain vanilla cake. Though this gluten-free recipe contains classic ingredients, sprinkles added to the batter make it a lot more fun than a traditional cake. Whether you’re celebrating at a birthday party or surprising someone you love, serve them this extraordinary dessert.
Ingredients
Cake
1 pkg. (19 oz.) Bob’s Red Mill Gluten-Free Vanilla Cake Mix
1/2 cup gluten-free sprinkles or jimmies
1 tsp. vanilla extract
1/2 cup oil
1/2 cup water
1/4 tsp. almond extract, optional
3 eggs
Frosting
6-3/4 cups powdered sugar
1/4 tsp. almond extract
2-1/4 cups butter, softened
1 tsp. vanilla extract
4 – 6 Tbsp. milk or cream, if needed
Sprinkles, for decorating
Directions
- Preheat oven to 325 degrees F. Spray two 9-inch cake pans with cooking spray and line bottom of pan with parchment paper.
- In the bow of a stand mixer or in a large bowl with a hand mixer, beat eggs on medium-low for 30 seconds. Add cake mix, vanilla extract, oil, water and almond extract and beat for an extra minute. Add sprinkles and mix until well distributed in batter.
- Transfer batter evenly to cake pans and smooth tops with a spatula. Bake for 30-40 minutes or until a toothpick comes out clean.
- Meanwhile, prepare frosting. In a large bowl with hand mixer, mix powdered sugar and butter for 1 minute on low, then increase speed to medium and mix for about 5 minutes or until light and fluffy. Add vanilla extract, almond extract and milk or cream if needed and mix for another minute.
- When cake is done baking, let cool for 15 minutes in pans before transferring to separate plates to fully cool. Once cool, you can begin frosting.
- If desired, cut cakes in half to make 4-layer cake. Frost each layer and stack on top of each other. Frost outside of cake and decorate as desired.