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Sprinkles Smash Cake
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Prep Time:
45 minutes
Total Time:
2 hours
Create a playful toy-inspired cake by stacking and frosting two halves of an 8” x 4” loaf cake.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix (or your favorite flavor)
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Assorted Betty Crocker™ candy sprinkles
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease only the bottom of an 8x4-inch loaf pan with shortening or cooking spray, and line each of the 12 regular-size muffin cups with paper baking cups.
  • In a large bowl, use an electric mixer on low speed for 30 seconds to combine the cake mix, water, oil, and eggs, then increase speed to medium and beat for 2 minutes until smooth, scraping the bowl occasionally. Spread 1 3/4 cups of batter into a loaf pan and spoon the rest into muffin cups.
  • Bake the loaf cake for 35 to 40 minutes and cupcakes for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes, then remove from the pans to a cooling rack. Cool completely for about 30 minutes. For easier handling, chill the loaf cake in the refrigerator or freezer for 30 to 60 minutes, until firm.
  • Trim the rounded top off the loaf cake and cut it in half crosswise. Place one half of the loaf cake cut side up on a plate. Spread the cut side with frosting and top with the remaining half of the loaf cake, cut side down.
  • Spread frosting evenly over the sides and top of the cake. Place the cut-out number template on top of the frosting. Sprinkle sprinkles over the cake, using a rimmed cookie sheet to catch any excess. Carefully remove the number template and smooth out the frosting. Use any leftover frosting to frost the cupcakes.

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