Vanilla Cake with Chocolate Sprinkles

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

Vanilla Cake with Chocolate Sprinkles

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!

Prep Time 10

Cook Time 1 10

Total Time 1 20

Course Sweets and Sweet Baking

Cuisine Dutch

Servings slices

Calories 288 kcal

Ingredients

Makes: 10 x 4inch rectangle, 3inch height

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

Instructions

Preheat the oven to 350 °F or 320 °F
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-rising 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 what if you don't have self-rising 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: 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.

Nutrition

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