Ingredients
The following ingredients have 14 Servings
- 1 cup unsalted butter (at room temperature)
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups flour
- 2 teaspoon baking powder
- 2/3 cup milk
- 1 cup assorted brightly colored sprinkles (plus more for topping)
- 8 ounces white chocolate (chopped)
Instruction
- Preheat oven to 350 degrees F.
- Line an 11-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Using a mixer, cream together butter and sugar until fluffy, or for about 3 minutes. On low speed, add eggs one at a time, add vanilla extract and beat until combined, making sure to scrape the sides of the bowl with a spatula. Combine flour, baking powder and salt in a bowl. Add half of the dry ingredients to the wet ingredients, mixing until just combined, add the milk and once combined, add remaining dry ingredients.
- Using a spatula, fold in assorted sprinkles. Pour into prepared pan and and bake for 50 - 60 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Half time into baking, rotate the pan, to make sure the cake bakes uniformly.
- Let the cake cool into the pan for 10-15 minutes, before transferring to onto a wire rack. Let the cake completely cool before topping with white chocolate.
- Let the cake cool completely before drizzling with white chocolate.
- Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and pour the white chocolate over the cake, top with sprinkles.
- Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cake in the fridge for 10 minutes for the chocolate to harden quicker.