This easy but delicious recipe for Vanilla Cake with Chocolate Sprinkles is a winner. It's a Dutch recipe, is buttery soft and has a crispy crust and delicious chocolate flavors. This is SO delicious! And you only need six ingredients!

An elevation photo with a sprinkles cake on a glass dish. Two slices cut off on a white background.

Vanilla Cake with Chocolate Sprinkles

Chocolate sprinkles, called Hagelslag in the Netherlands, is a typical Dutch product that you eat with a delicious smear of good butter on a slice of bread.
It's one of the most popular bread sprinkles, and we have many flavors. Dark chocolate, milk chocolate, white chocolate, and kwinkslag mean everything is mixed.

This is an old-fashioned Dutch cake (when we didn't have chocolate chips in the supermarket) and just like my grandmother used to make it. I've fond memories of eating this when visiting her in her apartment on Sunday mornings. And now I'm going to share my old-time favorite with you!

What do you need for Chocolate Sprinkles Cake?

To prepare this Vanilla Cake with Chocolate Sprinkles, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

Ingredients Vanilla Cake with Chocolate Sprinkles, individually labelled on a white background

Butter - Use unsalted butter.
Sugar - For sweetening the cake. Regular sugar is fine.
Self-raising flour - This is flour to which baking powder has been added. This will make the chocolate sprinkles cake airy and rise in the tin. But if you don't have self-raising flour? Then replace it with 1 ⅔ cup of flour and ¾ teaspoon of baking powder.
Vanilla Extract - For a touch of vanilla. You could substitute it with the marrow of one vanilla pod or two teaspoons of vanilla sugar.
Eggs - Makes the cake richer in taste and provides binding.
Chocolate Sprinkles - The filling. Milk, pure, white, or kwinkslag (mixed), just what you like best.

How to prepare Dutch Hagelslag Cake?

You can find a printable recipe with a step-by-step description at the bottom of this blog.

4 photos preparation collage Sprinkles cake recipe

Melt the butter in a pan and let it cool slightly (don't let it brown, just melt). Next, mix the sugar with the eggs and vanilla on high speed for 3 minutes. Next, turn the mixer to low and add the self-raising flour. Once incorporated, pour the melted butter into the bowl. When everything is just mixed, turn off your mixer.
Shake the sprinkles on the batter and mix gently with a spatula (this keeps it airy).
Pour the batter into the cake tin and bake for 70 minutes at 350 °F (180 °C). Check whether the cake is done by inserting a skewer into the thickest part. If it comes out dry, the cake is done.
Let the cake stand at room temperature for 5 minutes after baking, and only then remove it from the pan. The hagelslag cake shrinks as it cools, making it easier to release from the mold. Remove from the mold and allow cooling further on the cake rack.

a white plate with Chocolate sprinkles cake and sprinkles around

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

📖 Recipe

Sprinkles cake on a white plate with sprinkles around it. A beige background.

Vanilla Cake with Chocolate Sprinkles

5 of 13 votes

Printen Pin Recept

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Course: Sweets and Sweet Baking

Cuisine: Dutch

Author: Andréa

Servings: 12 slices

Author: Andréa

Equipment

A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Loaf tin / Pound cake tin 10 inches - 23 cm

Ingredients

1¾ stick butter
1 cup sugar
4 eggs size L
1 teaspoon vanilla extract
1⅔ cup self-rising flour
⅓ cup chocolate sprinkles

Metric - US Customary

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 350 °F (180 °C)
Grease a cake tin with butter and dust with flour. Beat the excess flour off.
Melt the butter over low heat and allow it to cool slightly
1¾ stick butter
Mix the sugar with the eggs and vanilla extract and mix on high speed for 3 minutes.
1 cup sugar, 4 eggs, 1 teaspoon vanilla extract
Turn the mixer to low speed and mix the flour through.
1⅔ cup self-rising flour
Finally, mix in the melted butter.
Sprinkle the chocolate sprinkles above the batter and mix with a spatula through.
⅓ cup chocolate sprinkles
Pour the batter into the cake tin and put it in the oven.
Bake for 70 minutes until the cake is done.
Let rest for 5 minutes and then loosen the cake from the tin.
Let cool on a wire rack.

Notes

1. Ingredients - Use all ingredients at room temperature to make your batter (and the cake) airier.

2. Grease - Brush the cake tin with butter and then dust with flour. This makes it easier to remove the cake from the tin. Knock out the excess flour from the tin; otherwise, you will get those ugly white spots on the outside.

3. Vanilla Extract - For a touch of vanilla. You could substitute it with the marrow of one vanilla pod or two teaspoons of vanilla sugar.

4. Self-raising flour - This is flour to which baking powder has been added. This will make the chocolate sprinkles cake airy and rise in the tin. But if you don't have self-raising flour? Then replace it with 1 ⅔ cup of flour and ¾ teaspoon of baking powder.

5. Cooling - Let the cake stand for 5 minutes after baking, and only then remove it from the pan. It shrinks a bit as it cools, making it easier to release from the mold.

6. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.

Bake the cake in the bottom third/center of your oven. The cake is more likely to burn if you bake it at the top of the oven.

7. Storage

Room Temperature - Store in a sealed box for up to 2 days.
Freezer - Let the vanilla cake with chocolate sprinkles cool completely and wrap well in plastic wrap (two layers) or in a freezer box. You can keep it in the freezer for up to two months.

8. The nutritional value shown is per slice of hagelslag cake.