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Rainbow Sprinkles Polka Dot Surprise Cake
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5 from 1 vote

Rainbow Sprinkles Polka Dot Surprise Cake

Rainbow Sprinkles Polka Dot Surprise Cake is a white cake with colored cake balls inside, buttercream frosting on top and lots of sprinkles.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Inactive Time 1 hour
Total Time 2 hours
Servings 20 servings
Calories 739kcal

Ingredients

For the Cake Balls

  • 1 box white cake mix, prepare batter according to package instructions see below for baking instructions
  • Food coloring of choice - I used yellow, green, pink, blue, purple
  • 2 cups buttercream frosting recipe below

For the Classic Vanilla Cake:

For the frosting

  • 2 cups unsalted butter, softened to room temperature
  • 8 cups powdered sugar if you buy it in the plastic bag, you don't have to sift it
  • ½ cup heavy cream
  • 2 teaspoons vanilla
  • 2 cups of assorted sprinkles

Instructions

For the cake balls

  • Prepare the cake batter according to package instructions. Divide batter into 5 bowls. Put a few drops or more of food coloring in each bowl and stir. Pour into small, greased pans. I used aluminum foil loaf pans (8"x3.5"). Bake in a preheated 350°F oven for about 20 minutes or until a toothpick inserted in middle comes out clean. Let cool. Crumble cake into 5 separate bowls. Stir in a generous ⅓ cup of frosting into each bowl (recipe follows). Stir well. Form into balls and place on a cookie sheet. Refrigerate for 1-2 hours.

For the cake:

  • Preheat oven to 350°F. Grease 3 (6-inch) round cake pans and line with parchment paper. Grease again or spray with non-stick cooking spray. Set aside. Place all ingredients in a large bowl. With an electric mixer, stir on low speed to combine (30 seconds). Then turn mixer up to medium and beat for 2 minutes. Pour about 1 cup of batter into each of the prepared pans, then place about 12 chilled cake balls in each pan. Pour remaining batter into each pan, evenly distributing it, but don't fill to top. Fill pans about ¾ full. Use leftover batter to make 6 cupcakes, if desired. Bake in preheated oven for 22-26 minutes or until a toothpick stuck in the middle of the cake comes out clean. Let cool.

For the frosting

  • Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.
  • To decorate cake, slice the dome top of cake off, then fill and frost the 3-layer cake. Place cake on a turn table in a very large pan or somewhere that you don't mind having lots of sprinkles everywhere. Pour sprinkles on top of cake and spread around. Use your hands to scoop handfuls of sprinkles onto sides of cake. Lots of sprinkles will fall away but lots will stick too. Repeat until cake is covered in sprinkles. Refrigerate for about an hour before slicing. Store covered at room temperature for 24 hours or in the refrigerator for up to 3 days. Use remaining icing to frost the cupcakes, then add sprinkles.

Video

Nutrition

Calories: 739kcal | Carbohydrates: 120g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 632mg | Potassium: 78mg | Fiber: 1g | Sugar: 94g | Vitamin A: 766IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg