Introduction
What’s better than having a delicious chocolate cake? A chocolate cake with sprinkles, of course! This recipe is perfect for those who want to add a bit of fun and color to their dessert. The combination of rich chocolate and colorful sprinkles will surely bring joy to your taste buds.
Recipe 1: Classic Chocolate Cake with Sprinkles
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sprinkles
Instructions:
- Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottom with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla to the dry ingredients and mix until well combined.
- Stir in boiling water until the batter is smooth.
- Add sprinkles to the batter and stir until evenly distributed.
- Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Nutritional Information:
Serving Size: 1 slice
Calories: 420
Total Fat: 17g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 390mg
Total Carbohydrate: 65g
Dietary Fiber: 2g
Sugars: 45g
Protein: 5g
Cooking Time:
Preparation Time: 20 minutes
Baking Time: 30-35 minutes
Total Time: 1 hour
Equipment:
2 9-inch cake pans
Parchment paper
Mixing bowls
Whisk
Spatula
Wire rack
Serving Suggestions:
Dust the top of the cake with powdered sugar, or top with whipped cream and extra sprinkles. Serve with a glass of cold milk or a hot cup of coffee.
Variations:
You can substitute the sprinkles with chocolate chips, chopped nuts, or dried fruits. For a healthier option, you can also use whole wheat flour and reduce the amount of sugar in the recipe.
Substitutions:
If you don’t have vegetable oil, you can use canola oil or melted coconut oil instead. You can also substitute milk with almond milk, soy milk, or any non-dairy milk of your choice.
Storage:
You can store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months. To thaw, simply leave it at room temperature for a few hours or overnight in the refrigerator.
Tips:
Make sure to grease the cake pans well to prevent the cake from sticking. You can also add a bit of flour to the greased pans to make sure the cake comes out easily. To make the sprinkles stick to the cake, you can lightly press them into the batter before baking.
Notes:
This recipe makes two 9-inch cakes, which you can stack and frost to create a layer cake. You can also use the same recipe to make cupcakes or a sheet cake.
Frequently Asked Questions:
Can I use a different type of sprinkles?
Yes, you can use any type of sprinkles you like, such as jimmies, nonpareils, or sanding sugar. Just make sure to use the same amount called for in the recipe.
Can I make this recipe without eggs?
Yes, you can substitute the eggs with 1/4 cup unsweetened applesauce or mashed bananas. This will make the cake a bit denser, but still delicious.
Recipe 2: Vegan Chocolate Cake with Sprinkles
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups almond milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sprinkles
Instructions:
- Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottom with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add almond milk, vegetable oil, and vanilla to the dry ingredients and mix until well combined.
- Stir in boiling water until the batter is smooth.
- Add sprinkles to the batter and stir until evenly distributed.
- Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
Nutritional Information:
Serving Size: 1 slice
Calories: 400
Total Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 390mg
Total Carbohydrate: 62g
Dietary Fiber: 2g
Sugars: 42g
Protein: 4g
Cooking Time:
Preparation Time: 20 minutes
Baking Time: 30-35 minutes
Total Time: 1 hour
Equipment:
2 9-inch cake pans
Parchment paper
Mixing bowls
Whisk
Spatula
Wire rack
Serving Suggestions:
Dust the top of the cake with powdered sugar, or top with vegan whipped cream and extra sprinkles. Serve with a glass of almond milk or a hot cup of tea.
Variations:
You can substitute the sprinkles with vegan chocolate chips, chopped nuts, or dried fruits. For a gluten-free option, you can use a gluten-free flour blend instead of all-purpose flour.
Substitutions:
If you don’t have almond milk, you can use soy milk, coconut milk, or any non-dairy milk of your choice. You can also substitute vegetable oil with coconut oil or melted vegan butter.
Storage:
You can store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months. To thaw, simply leave it at room temperature for a few hours or overnight in the refrigerator.
Tips:
Make sure to grease the cake pans well to prevent the cake from sticking. You can also add a bit of flour to the greased pans to make sure the cake comes out easily. To make the sprinkles stick to the cake, you can lightly press them into the batter before baking.
Notes:
This recipe makes two 9-inch cakes, which you can stack and frost to create a layer cake. You can also use the same recipe to make cupcakes or a sheet cake.
Frequently Asked Questions:
Can I use a different type of sprinkles?
Yes, you can use any type of sprinkles you like, such as jimmies, nonpareils, or sanding sugar. Just make sure to use the same amount called for in the recipe