It’s our birthday! To celebrate, we’ve rounded up the team’s favorite childhood birthday food, and updated them to 2020; and we’re sharing them to you throughout the month.
The best part about having cake on your birthday is that you get to choose what cake it’ll be. Chiffon, ice cream, sponge—you name it, and you’ll probably get it. But as children, there were some cakes that seemed to good to be true; that felt like they only existed in our minds. For our video director Dan, that dream cake was a rainbow cake. (Although obviously now, that doesn’t seem too far-fetched. Anyway…)
So for her #PepperAnniversary recipe, we made Dan a rainbow sprinkle sheet cake. It’s light and fluffy, with a sweetness level that’s just right, keeping the focus on the colorful toppings. And since she’s the team’s resident health nut, her cake even comes with a bonus: we made the sprinkles using organic, natural food dyes!
The sprinkles are really the star of this cake. So there’s no need to fuss over the base if you don’t have the time or patience for it. Yes, that means you can use a box cake mix. We recommend the Betty Crocker ones if they’re on sale. Otherwise, the Maya ones are great, too.
Rainbow Sprinkle Sheet Cake
Serves: 12 people
Active time: 2 hrs
Total time: 2hrs + overnight
Special tools: 9x13 baking tray, Piping bags, Stand mixer or hand mixer
¾ cup powdered sugar
½ tbsp. corn syrup
1 tbsp. water
Natural powdered food dyes
2 ½ cups flour
2 ½ tsp baking powder
1 tsp. salt
1 cup unsalted butter
2 cups sugar
2 tbsp. vanilla extract
1 cup milk
3 cups whipped cream
To make the sprinkles, mix together powdered sugar, corn syrup, and water in a bowl until well combined.
Divide the mixture into three separate bowls and color each bowl with your choice of food dyes.
Transfer the mixtures into separate piping bags then pipe thin lines onto baking sheets.
Let dry completely overnight at room temperature, then break into pieces.
Preheat oven to 350F.
Line a 9×13 baking tray with parchment paper and oil.
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
Using a stand or handheld mixer, cream together the butter and sugar until pale and fluffy, about 8 minutes.
Add eggs to the butter-sugar mixture two at a time until fully incorporated.
Add in the vanilla and whisk until combined.
Add the dry ingredients and the milk alternately until the mixture is fully combined.
Pour batter onto the prepared sheet tray and bake in the oven for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Set cake aside to cool completely.
To assemble, spread whipped cream evenly over the cake.