Description

A vibrant, celebratory vanilla sponge cake packed with premium sprinkles and topped with a silky, sophisticated Italian Meringue Buttercream. This showstopping dessert balances nostalgic fun with professional pastry techniques, making it the perfect centerpiece for any grand send-off.

Ingredients

Unsalted European-style butter, room temperature
Golden caster sugar
Large eggs
Self-raising flour
Baking powder
Salt
High-quality sprinkles
Vanilla paste
Water
Egg whites
Cream of tartar

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Instructions

Preheat your oven to 160°C fan (180°C for non-fan ovens) and line two buttered cake tins with parchment paper.
Cream the room-temperature butter and golden caster sugar in a stand mixer for 5-6 minutes until the mixture is pale and doubled in size.
With the mixer running, add the eggs one at a time until fully incorporated.
Using a paddle attachment, gently fold in the flour, baking powder, salt, and vanilla paste until just combined.
Fold in the sprinkles, divide the batter evenly between the prepared tins, and bake for 30-35 minutes or until a tester comes out clean.
For the buttercream, heat 200g of sugar with water in a saucepan until bubbling and clear.
Whisk egg whites, cream of tartar, and salt to foamy peaks, then slowly stream in the remaining sugar and the hot sugar syrup while whisking.
Once the meringue has cooled to the touch, whip in the butter one tablespoon at a time until the frosting is silky and smooth.
Level the cooled cakes, stack them with a generous layer of buttercream in the middle, and frost the exterior before decorating with extra sprinkles.

Notes

To ensure the best structural integrity for stacking, allow the cakes to cool completely in their tins before transferring them to a wire rack. If the Italian Meringue Buttercream separates while adding the butter, simply continue whipping at high speed; the friction will eventually bring the emulsion back together into a glossy frosting.

Prep Time: 45 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: British