The recipe for this simple but oh so tasty chocolate sprinkles cake is a hit. Soft butter, crispy crust, and delicious chocolate. Tiptop shape! And only 6 ingredients.
It hails, it hails, large chocolate sprinkles !!! As you can see on the blog recipe index baking cakes is one of my favorite pastimes. Of course, I cook every night and I make lunches and breakfasts, but baking gives me the most pleasure.
I also enjoy baking pies, but I find gaining those extra pounds not very attractive. A cake, however, is often made quickly and I think that it got fewer calories (if I can keep it at least to one thin slice).
Pure, milk or white chocolate sprinkles?
You can, of course, bake your chocolate sprinkles cake with sprinkles made of dark or milk chocolate, but here we are fond of dark, milk, and white chocolate sprinkles. And so I made the choice to use all three chocolate sprinkles in this cake.
- Use all the ingredients at room temperature, therefore your batter (and cake) gets more creamy.
- Rub the cake tin with butter and then coat it with flour. That way you can remove the cake from the tin easier. Remind that you tap out the excess flour from the tin otherwise you get those ugly white patches on the outside.
- Leave the cake to rest for five minutes after baking. The cake will shrink a bit when it cools down. After this rest period, you can remove the mold better.
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Chocolate sprinkles cake
Pas met de knoppen het aantal personen aan.
Equipment
Ingredients
- 200 grams butter
- 200 grams sugar
- 4 eggs size L
- 200 grams self-raising flour
- 1 teaspoon vanilla-extract
- 50 grams chocolate sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Grease a cake tin (10½ inch / 26 cm) with butter and dust with flour. Beat the excess flour off the tin.
- Melt the butter over low heat and allow to cool slightly.
- Mix the sugar with the eggs and vanilla extract and mix on high speed for 3 minutes.
- Turn the mixer to low speed and mix the flour through.
- Finally, mix in the melted butter.
- Sprinkle the chocolate sprinkles above the batter and mix with a spatula through.
- Pour the batter into the cake tin and put in the oven.
- Bake 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
- Use all the ingredients at room temperature, therefore your batter (and cake) gets more creamy.
- Rub the cake tin with butter and then coat it with flour. That way you can remove the cake from the tin easier. Remind that you tap out the excess flour from the tin otherwise you get those ugly white patches on the outside.
- Leave the cake to rest for five minutes after baking. The cake will shrink a bit when it cools down. After this rest period, you can remove the mold better.
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