First, we have the Rainbow Sprinkles Cookies and now, Rainbow Sprinkles Cake! I made this in commemoration of my 7th anniversary blogging and thought to share the recipe after the interest it has garnered. This Rainbow Sprinkles Cake is perfect for a child, and any adults who like a pop of colours like myself!

The making of this Rainbow Sprinkles Cake can be daunting for a beginner but let me break it down across the components, and tips you might need!

Component 1: The cake, of course!

I made three vanilla cakes with rainbow sprinkles folded into them for that beautiful assortment of colours. Thereafter, and something I wished I’ve done, is to slice off the excess for each before stacking. As this cake is rather soft and fluffy at room temperature, I refrigerated it for an hour or so for the cookie cutter to go through with ease.

An additional note for this is that you might want to consider using more, or better quality vanilla!

Component 2: The cream cheese frosting

The frosting recipe I am providing here is more for spreading and not so much for piping. This is because I wanted something without as much sugar and this was perfect. However, if you’re looking for a frosting to pipe designs, consider adding more sugar, or the humble classic buttercream! Alternatively, you can even consider whipped cream.

Component 3: Rainbow Sprinkles Cookie crumbles!

I chose to add cookie crumbles as a form of crunch between the cake layers and as a topper. This is completely optional but I really like that additional pop of colour it brings. Other possible topper options include shaved dark chocolate, peanuts or even more rainbow sprinkles.

You can find my recipe to Rainbow Sprinkles Cookies here (click me)!

If you’ve further doubts, you can check out the video and if not, feel free to reach out!

Without further ado, the recipe.

Rainbow Sprinkles Cake Recipe
by Javier Tan May-04-2024

It’s a colours galore with this Rainbow Sprinkles Cake! Each layer is soft and fluffy with a crunch from the rainbow sprinkles cookie crumbs.


For Rainbow Sprinkles Cake:

  • 1/2 Cup + 1 Tbspn or 80g of Butter, Softened at Room Temp
  • 3/4 Cup or 150g of White Sugar
  • 2 Large Eggs, Room Temperature, 55g each
  • 3 Tbspns + 2 Tspn or 50g of Vegetable Oil
  • 1 Tbspn or 15ml of Vanilla Essence
  • 1/3 Cup + 1 Tsbpn or 100ml Full Cream Milk, Room Temperature
  • 2 Cups or 240g All Purpose Flour, Sifted
  • 1 and 1/2 Tspns or 6g Baking Powder, Sifted
  • Approx 1/3 Cup or 80g of Rainbow Sprinkles

For Cream Cheese Frosting:

  • 1 Cup or 200g of Cream Cheese, Softened at Room Temp
  • 1 Tbspn or 15g of Butter, Softened at Room Temp
  • 2 Cups or 240g of Icing Sugar, Sifted
  • 1 – 2 Tbspns of Milk (15ml – 30ml), to adjust according to desired consistency


  1. Firstly, cream together the butter and sugar for 2 – 3 minutes until well-incorporated. Then, whisk in the two eggs.
  2. Thereafter, whisk in the vegetable oil.
  3. Once incorporated, whisk in the milk and vanilla.
  4. Mix the dry ingredients separately (flour, baking powder, sprinkles) and then fold them into the wet.
  5. Transfer to your 7 inch round baking tray and bake at 180C for 19 – 24 minutes or until golden-brown. You should be able to portion and bake three layers!
  6. Set aside to cool and in the meanwhile, making your frosting. I also refrigerated my cake for 1 hour so it’s easier to work with!
  7. For the cream cheese frosting, place cream cheese, butter, sifted icing sugar and 1 tbspn milk together. Whisk at low-speed until it comes together. If it’s too dry or hard to come by, add in extra milk teaspoonful (5ml).
  8. Even out the surface of your cake using a cake knife and assemble your cake with the base first and to sandwich each layer with cream cheese frosting. If desired, you can add cookie crumbs in between too, though make sure to form an even layer or your cake will end up lopsided.
  9. Top off with even more cookie crumbs and decorations.
  10. Serve and enjoy!


  • Prep time: 2 hours 30 mins
  • Cook time: 1 hour
  • Total time: 3 hours 30 mins
  • Yield: 1 Celebratory and Colourful Rainbow Sprinkles Cake


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to a week! When removing from refrigerator, do let it sit at room temp for 10 mins to soften.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan