Description
A vibrant and delightful cake featuring a moist buttery texture and a crunchy crumb topping, speckled with colorful rainbow sprinkles.
Ingredients
Scale
- Crumb Topping:
- 95 grams all-purpose flour
- 100 grams granulated sugar
- 2 grams baking powder
- 1 gram kosher or sea salt
- 10 milliliters pure vanilla extract
- 35 grams rainbow sprinkles (jimmies only)
- 85 grams unsalted butter, melted and cooled
- Cake Batter:
- 250 grams all-purpose flour
- 150 grams granulated sugar
- 6 grams baking powder
- 1 gram baking soda
- 2 grams kosher or sea salt
- 115 grams unsalted butter, softened
- 1 large egg, room temperature
- 120 grams full-fat sour cream, room temperature
- 10 milliliters pure vanilla extract
- 160 milliliters whole milk, room temperature
- 50 grams rainbow sprinkles (jimmies only)
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan and set it aside.
- Prepare the Crumb Topping: In a small mixing bowl, whisk together 95 grams of flour, 100 grams of granulated sugar, 2 grams of baking powder, and 1 gram of salt. Stir in 35 grams of rainbow sprinkles, followed by 10 milliliters of vanilla extract and melted butter. Mix until large crumbs form, then set aside.
- Make the Cake Batter: In a medium mixing bowl, combine 250 grams of flour, 150 grams of granulated sugar, 6 grams of baking powder, 1 gram of baking soda, and 2 grams of salt; mix and set aside.
- In a large bowl, use an electric mixer to beat 115 grams of softened butter until fluffy. Add 1 egg, 120 grams of sour cream, and 10 milliliters of vanilla extract, mixing until well combined.
- Gradually incorporate half of the dry mixture into the wet ingredients, followed by half of 160 milliliters of room temperature milk. Repeat with the remaining dry mixture and milk, mixing until you achieve a smooth batter.
- Gently fold in 50 grams of rainbow sprinkles using a silicone spatula until evenly distributed.
- Transfer the batter to your prepared springform pan, smoothing the surface with a spatula. Sprinkle the crumb topping generously over the entire batter.
- Tap the pan firmly on the counter a few times to eliminate any sizable air pockets.
- Place the pan in the oven and bake for 65 to 75 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes on a wire rack. Run a thin knife around the edge before unlatching the springform and removing the cake.
- Dust with confectioner’s sugar if desired for that extra touch of sweetness.
Notes
For best results, always use room temperature ingredients and tap the pan to release air bubbles.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg