Doctored Box Cake-Vanilla Sprinkle Birthday Cake Recipe

 

Are you looking for a simple box cake recipe that won’t taste like boxed cake?

Sometimes don’t have the time or just don’t feel like baking from scratch. You can easily cut down on

some of the time it takes to prepare an entire cake from scratch while still getting that I made it from scratch

or got it from a bakery taste. Here are a few tips along with a quick cake recipe for vanilla birthday

sprinkle cake. (If you don’t like sprinkles just leave them out.)

Separately prepare two vanilla box cakes with the following ingredients to make a 4 layer cake.

Ingredients:

For the Cake:

- 1 box of vanilla cake mix- Betty Crocker Super Moist Vanilla Cake Mix, 15.25 oz.

- 1 cup whole milk

- 1/2 cup unsalted butter crisco, melted

- 3 large eggs

-¼ cup sour cream

- 1 teaspoon LorAnn’s butter vanilla flavoring

-½ cup rainbow sprinkles

Cake Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour four 8-inch round cake pans

or spray your pans with baker's joy and line the bottom with parchment.

2. In a large mixing bowl, using a wire whisk combine the vanilla cake mix, melted butter Crisco,

eggs, milk, and vanilla extract. Mix just until the batter is smooth and there are no lumps on low.

Do not over mix.

3. Gently fold in the rainbow sprinkles with a spatula.

4. Repeat this step for the second box cake mix.

5. Divide the batter evenly among the four prepared cake pans.

6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center

of the cakes comes out clean of raw cake batter. A few moist cake crumbs on the toothpick is

about where you want to be. 

7. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack

to cool completely.

 

Classic American Buttercream:

American buttercream is made with a 1 to 2 ratio. 1 part butter exp.(half cup or 1 stick)

and 2 parts powdered sugar (to 2 cups powdered sugar). Make as much buttercream as you need

to frost the inside and sides of your cake.

Basic buttercream recipe:

Ingredients:

1. 1 pound or 4 sticks unsalted butter 456g
2. 1 teaspoon LorAnn’s butter vanilla flavoring
3. 1/4 teaspoon salt or more to taste
4. 2 teaspoons pure vanilla extract
5. 8 cups powdered sugar 895g
6. 3-5 tablespoons milk or cream more or less
7. Add 1 tablespoon of milk or cream at a time while mixing until you achieve an easily
8. spreadable consistency. Not too thin and not too thick.

Buttercream Directions:

• Add 1 pound of unsalted butter to a stand mixer with a paddle attachmet.
• Add powdered sugar 1 cup at a time and blend.
• Add all of the vanilla and vanilla butter flavoring and extracts.
• Add any gel color if desired at this stage.
• Add 1 tablespoon of milk or cream and blend until the consistency is smooth and spreadable.

Do not whip too much air into the frosting. The frosting should be smooth, yet able to stay on the sides
of the cake without dripping down.

Assembling the Cake:

1. Place one cake layer on a cake board liner and turntable to prepare the cake for frosting.

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2. Add the first cake layer face down. The bottom side should be flat and facing upwards.

Spread a layer of frosting on top of the first cake layer.

3. Add a layer of extra sprinkles  on top of the frosting. (optional)

4. Place the second layer of cake on top and repeat the process with the frosting.

5. Continue with the third cake layer, then the fourth.

6. Frost the top and sides of the entire cake with the vanilla buttercream frosting until it's smooth

and well-covered.

7. Cover the cake halfway up the sides with rainbow sprinkles or the entire cake. (optional)

8. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Let the cake sit overnight in a cake box or covered cake stand to allow the flavors to come together.