Fun and delicious sprinkle cake! "Almost-homemade" this easy recipe starts with a box mix. So many cake mixes have shrunken over the years, this recipe adds back some flour and sugar along with sour cream for flavor and moisture! It bakes up tall and moist in your 13" x 9" x 2" baking pan.
1 Metal Baking Pan 13 x 9 x 2-inch Preferably not dark colored
Ingredients
baking spray
1 box15.25 ounceYellow or White Cake MixI used Duncan Hines
1cupflour
1 cupsugar
1/2teaspoonsalt
3large eggsor 5 egg whites, for more white color
1 1/3cupmilk
3tablespoonsoil
1cupsour cream
1tablespoonvanilla extract
1/2cupsprinkles (the oblong shaped ones)plus more for decorating
Instructions
I make this cake with either my KitchenAid Stand Mixer or KitchenAid Hand Mixer. But you could alternatively mix by hand.
Preheat oven to 325 degrees F. Spray pan with baking spray or grease and flour.
Combine cake mix, flour, sugar and salt in mixing bowl. Stir to combine.
Mix in eggs, milk, oil, sour cream and vanilla - Until combined. (Usually just a minute or 2 on low/med. speed.)
Fold in sprinkles and pour into prepared pan.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean, edges start to pull away from the pan, and the center springs back when lightly touched.
You can cool in the pan if you want to frost the top and serve from the pan, or you can cool for for 10 minutes on a wire rack and turn out onto you cake platter.
Frost with your favorite frosting! I have recipes for cream cheese, lemon cream cheese, chocolate and vanilla buttercream!
Notes
Pan Size Variations:
I haven't made this cake in anything but a 13 x 9 x 2" yet, but with some bake time adjustments, it should work well for 8 & 9" round pans as well as cupcakes.
Nutrition (approx. data estimated via online nutritional calculator.)