Double Layer Chocolate Sprinkle Cake
This super moist cake is extra fudgy and rich, and the perfect birthday cake for the chocolate lover in your life!
I made this double layer 6 inch cake using two boxes of Chocolate Sprinkle Donut Mix and some extra sprinkles.
Bake time: 32-35 minutes (when baked at 5400 ft)
What you'll need:
- Two boxes of donut mix
- Extra sprinkle packs (if you want to cover the sides like in the photo. You can also use the sprinkles that come in the two boxes for a less sprinkled effect.)
- Two six inch cake pans
- A baking sheet (AKA a cookie sheet)
- Parchment paper (I like If You Care brand because it's un-bleached and compostable.)
- Oil, water, and your favorite butter, per the instructions in the mix box (remember that you're doubling the batch!)
- Spray oil
1. Pre-heat the oven to 350 degrees.
2. While the oven preheats, make the icing per the direction card in the box. Cover the icing and set aside.*
3. Using the cake pan as a guide, trace and cut out two 6 inch rounds from the parchment paper.
4. Spray the inside of the cake pans with the spray oil and place the parchment rounds into the bottom of each pan. Set aside.
5. Make the donut mix batter per the direction card in the box. Don't forget that you are making two batches at once and the oil and water needs to be doubled as well (I say this because I actually forgot one time!)
6. Pour half the batter into each pan and give each pan a little shimmy to level it.
7. Place the two filled pans on a baking sheet and put into the oven.
8. Set the timer for 32 minutes. For best results, rotate the pan(s) at 26-28 minutes, being careful to close the oven door gently. At 32 minutes, test the cake with a wooden toothpick** for crumbs. If the toothpick does not come out clean, set the timer for another few minutes and test again with a new toothpick. I baked this cake for 35 minutes here in Denver (5400 ft).
9. Once the cakes are done, remove from oven and let cool in pan on a cooling rack. Once completely cool to the touch, turn out of the pan and remove parchment from the bottom of the cakes.***
10. To decorate, empty the sprinkles into a bowl. Put one cake on a plate. Using a butter knife or spatula, spread a layer of icing on the top of the first cake. Stack the second cake layer on top. Scoop a good amount of icing onto the top of the cake and spread around on top and start working down the sides. Continue with the remaining icing to finish the sides.
You will need to work quickly to ensure that you add the sprinkles before the icing starts to dry. If you finish frosting and find that most of the icing had dried to the touch before you have started with the sprinkles, you can fill a glass with hot water and using a butter knife, dip the knife into the water and go around the sides of the cake again. You may need to dip into the water a few times to completely go around the cake again.
11. There are two techniques to adding the sprinkles to the sides. You can pitch the sprinkles at the cake sides. Some will stick, some won't so you just scoop up what didn't stick and throw them at the sides again, until they've all stuck. Or, you can use your hand to gently press the sprinkles into the sides. The cooler the cake, the more stable it is if you want to slightly tilt the plate while you use your angled hand to press the sprinkles on.
No matter the method, it's going to get a little messy but that's part of the reason this cake is so fun. Also, this cake will not be perfect, but it will be made with a ton of love.
By the way, before social media very few homemade cakes looked so perfect so let's be a little gentle on ourselves and just be proud that we're making these cakes at all! As you can see from the picture below, my cake is slightly lopsided and the sprinkles are definitely not even! I also didn't let this cake cool all the way so it started to slide when I moved it. That's a big no-no.
12. This cake is best kept refrigerated (in an airtight container) until ready to serve. Remove 20-30 minutes before serving.
*You may need to add a little water to the icing if it has sat for a while. Start with a 1/2 a teaspoon and stir. Add in 1/2 teaspoon increments until you reach your desired consistency. For cake, you'll definitely want it a bit thicker that you might for donuts.
**I like Diamond Flat Toothpicks for this. They are cheap and relatively unfinished. Just throw them in the compost when you're done!
***You might find it easier to bake the cake ahead of time (a day or so) and assemble it day of. Simply refrigerate or freeze the unfrosted layers with the parchment paper in tact in airtight containers after they have cooled completely. If you freeze them, you'll want to let them sit out for at least 30 minutes before you frost and assemble.