Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

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Please Fave the original

And a new recipe from !

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Here’s a lovely cake that’s got the retro taste of dunkaroos and the charm of a homemade cake for that special somebody in mind (in this case it’s for my sister who’s turning 28 today so Happy Birthday sis!)

Here’s the recipe I used for the cake:
https://www.crazyforcrust.com/classic-birthday-cake-recipe/
I used tub frosting and dunkaroos cereal to decorate it

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Recipe is as follows:


Ingredients

FOR THE CAKE:

1/2 teaspoon salt
3 teaspoons baking powder
2 1/2 cups (310g) all-purpose flour
1 cup (227g) unsalted butter, melted
1 1/2 cups (297g) granulated sugar
4 large eggs
1 teaspoon (5 ml) vanilla extract
1 1/4 cups (296) ml buttermilk
1 cup rainbow sprinkles

FOR THE FROSTING:

1 1/2 cups unsalted butter, softened (3 sticks)
3/4 cup unsweetened cocoa powder
4 1/3 cups powdered sugar
1 teaspoon salt
1 1/2 teaspoons vanilla extract
2-3 tablespoons heavy whipping cream
More sprinkles for decorating

Instructions
FOR THE CAKE:

Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).
Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
Using a hand mixer, cream sugar into melted butter until smooth. Beat in eggs, one at a time, then mix in vanilla extract.
Add dry ingredients alternately with the buttermilk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
Pour batter into prepared pans and bake as directed. Cool completely before removing and frosting.
Bake Time: 24 cupcakes: 14-17 minutes // Two 9-inch round pans: 24-27 minutes // Two 8-inch round pans: 25-33 minutes // 9×13-inch pan: 30-40 minutes

FOR THE FROSTING:

Beat butter until smooth with a hand or a stand mixer. Note: if you’re using a hand mixer be sure to use a very large bowl to avoid wearing the powdered sugar.
Add powdered sugar, one cup at a time, along with cocoa, and beat on medium speed until crumbly. Mix in salt and vanilla.
Add 1 tablespoon of heavy whipping cream at a time, mixing between each addition, until the frosting is smooth and the desirable consistency.
Frost cake or cupcakes as desired and add lots of sprinkles.