This sprinkle frosted cake is filled with homemade marshmallow fluff! On the inside there are two chocolate cake layers and one rice crispy treat layer in between. You can make the sprinkle buttercream with any shape or color sprinkles you like. The rice crispy treat layer make this cake perfect for all parties and events.
Recipe:
Ingredients-
Cake:
3/4 cup sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup greek yogurt or sour cream 2 teaspoons vanilla extract
1 egg
1/2 cup milk
3/4 cup + 2 tablespoons all-purpose flour
1/4 cup + 2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1/2 cup boiling water
Rice Crispy Treats:
5 cups of Rice Krispies
7 ounces marshmallows
3 tablespoons butter
4 tablespoons rainbow sprinkles
Marshmallow Fluff:
1 egg white
1/4 cup + 1 tablespoon sugar
1/4 cup agave
1 teaspoon vanilla
1 teaspoon salt
Vanilla Sprinkle Buttercream Frosting:
4 sticks butter
6 cups powdered sugar
1 tablespoon vanilla
1 teaspoon salt
1/4 cup rainbow sprinkles
Instructions:
Cake-
Preheat the oven to 350° and grease and line with parchment paper three 6-inch cake pans.
Mix the sugars, oil, and yogurt in a large bowl. Add the egg and vanilla. In a small bowl mix the flour, cocoa powder, baking powder, baking soda, and salt. Mix half the flour mixture into the sugar oil bowl. Add the milk. Add the rest of the flour. Mix in the boiling water.
Bake the cakes for 30 minutes.
Rice Crispy Treats-
Melt the marshmallows and butter in the microwave. Mix in the Rice Krispies. Press 1/3 of the mixture into one 6-inch pan. Add 2 tablespoons of the sprinkles to the remaining mixture. Press the mixture into a quarter sheet pan. Sprinkle the top with the remaining 2 tablespoons of sprinkles.
Marshmallow Fluff-
Mix the egg white and 1 tablespoon over sugar over a double boiler until the sugar dissolves. Beat the egg white in a mixer until soft peaks form. In a saucepan cook the remaining 1/4 cup of sugar, agave, and water until it starts to boil. With the mixer on low slowly pour the sugar syrup into the whipped egg white.
Vanilla Buttercream Frosting:
Beat the butter until creamy. Add powdered sugar one cup at a time. Mix in vanilla extract and salt and beat the frosting on high until it whitens about 2 minutes. Mix in the rainbow sprinkles.
Decorating:
Step 1: Place your first cake layer on a ten inch cardboard round.
Step 2: Pipe a ring of buttercream and fill the middle with the marshmallow fluff. Place the rice crispy treat layer on top. Pipe a ring of buttercream and fill the middle with the marshmallow fluff. Place the last cake layer on top.
Step 3: Completely frost the outside and the top of your cake with the buttercream; using a flat frosting spatula (offset spatula) and a rotating cake stand will give you a smooth finish on the sides and top, but you can also make this without, and have a more wavy finish.
Step 4: Pile the rice crispy treats on top of the cake sticking them on with buttercream.
Enjoy!