This Celebration Sprinkle Cake starts with a simple boxed white cad mix, but a few small upgrades turn it into something that tastes homemade and bakery-style. Melted butter replaces oil, milk replaces water, and sour cream brings a soft, rich crumb. Plenty of vanilla and colorful sprinkles it feel joyful in every bite.

Baked in two 7-inch spring form pans, the layers come out tall, soft, and just a little nostalgic, the kind of cake that feels right for birthdays, weekends, or any day that needs a little celebration energy.

Why you’ll love this cake

• It starts with a boxed mix for ease
• Upgraded for a bakery-style texture
• Soft, moist crumb with vanilla flavor
• Fun sprinkle-filed exterior
• Perfect two-layer celebration

Tips

• Use these sprinkles (they are healthier with no dyes)
• Chill cake before slicing for easier slicing
• I used Rob Mills yellow cake mix

Celebration Sprinkle Cake

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Ingredients

• 1 box of yellow cake mix
• 1 cup whole milk
• 1/2 cup unsalted butter, melted - or avocado oil
• 3 large eggs
• 1/2 cup sour cream
• 2 tsp vanilla
• 1 container of rainbow sprinkles - or more!
• Buttercream frosting: 2 cups unsalted butter, softened, 6 cups powdered sugar, 4 tbsp heavy cream, 2 tsp vanilla extract, pinch of salt. Blend until creamy.

Instructions

1. Prep pans. Grease 2 - 7 inch spring form pans. Place parchment paper on the bottom of each pan Preheat oven to 350 degrees F.
2. In large bowl, mix cake mix, milk, melted butter, eggs, sour cream, and vanilla.
3. Beat until smooth, about 2 minutes.
4. Divide batter evenly between pans.
5. Bake 25-30 minutes or until a toothpick comes out clean
6. Meanwhile make butter cream frosting. Beat butter until creamy. Slowly add powdered sugar. Mix in vanilla, salt, and cream until light and fluffy.
7. Assemble one layer on a stand, frost, then top with second layer.
8. Frost the outside and finish with sprinkles.