Today I’m sharing my recipe for a chocolate sprinkle cake. This is honestly such a simple and easy cake – it’ll be added to your list of things to make on the regular.
Now I know this cake isn’t anything special but the simplicity makes this cake so much more special. This cake was requested by a a commenter over on my YouTube channel, so I took that and worked around with it. This is a chocolate version of my sprinkle cake but if you’re looking for other old school favourites, check out these recipes chocolate concrete & pink custard, cornflake tart and chocolate hedgehogs.
This isn’t the version you remember from school, thats the standard sprinkle cake but this with some chocolate or mint custard, you’ll be well away. It’s a light and chocolatey sponge cake, topped with a simple chocolate icing and finished with rainbow sprinkles… Simple, straightforward and downright yummy!
Regardless of whether you’re a beginner or a skilled baker, this recipe is the perfect one to make with super simple ingredients and minimal time, you can easily have a cake baked and decorated in no time at all.
Anyway, let’s get starts, shall we?
220g Granulated sugar.
1 tsp Vanilla extract.
180g Plain flour.
40g Cocoa powder.
1 tsp Baking powder.
Pinch of salt.
Optional – 30ml whole milk (dairy free milks work just as well).
25g Cocoa powder.
400g Icing sugar.
1/2 tsp Vanilla extract.
Whole milk (the amount will vary depending).
Before you get started on the recipe, you’ll want to do some prep work. Start by weighing up all your ingredients, lining a 9×13 inch cake pan with some parchment paper and grab any equipment you may need, such as a stand mixer (hand mixers and spatulas will work equally as well) and silicon spatula. Don’t forget to preheat your oven to 180˚c/350˚f
To start on the cake, you’ll want to grab a large mixing bowl and place the butter, sugar, eggs, vanilla extract into it. Then go ahead and add the dry ingredients, passing through a sieve first to remove any lumps that may be in the dry mix.
Start to incorporate the ingredients on a low speed, working your way up to a medium-high speed until the batter is smooth and glossy.
If needed, you can go ahead and add some milk. This is to help with achieving the perfect consistency, this is optional as you may not need it.
Give the bowl a good scraping down, just to incorporate any bits that haven’t been fully worked in beforehand.
You can then go ahead and transfer the cake batter into your lined 9×13 inch cake tin, spreading it out to level and smooth it out.
Once the cake batter is smooth and level in the cake tin, you can place it into the preheated oven and bake for 25-30 minutes or until a tester come out clean, when inserted into the centre.
Now that the cake has baked, you will want to allow it to cool down fully before you use it. I recommend leaving it in the cake tin as it’ll help when you add the icing, later on.
To make the icing, you’ll want to take medium-large mixing bowl and place the icing sugar and cocoa powder, giving a brief mix just to incorporate. Then slowly add in the milk and vanilla, then whisk until you have a thick but easily spreadable consistency.
When you’re ready, pour over the chocolate icing over the top of the baked and fully cooled cake, then spread it out until the whole cake has been coated and it is all level and consistent.
While the icing is still wet/tacky, take your rainbow sprinkles and scatter them all over the top of the cake, ensuring there is a consistent amount all over.
Allow the icing to firm up, I like to place my cake into the fridge as this allows for the optimum setting potential. A couple of hours will make all the difference, trust me on that one.
When it comes to cutting the cake up, its really up to you. I went with 12 very generously portioned squares but you could easily get 24 smaller rectangular slices – play around when it comes to slicing up the cake to suit you.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.