Go Back
A slice of the 3-layer Eve Sparkle Cake, decorated with white frosting, sprinkles, and gold accents.

Eve Sparkle Cake

This recipe makes a layered cake suitable for celebrations. It includes instructions for the cake layers, frosting, and assembly.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Layers
  • 2 1/2 cups All-purpose flour sifted
  • 1 1/2 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter softened
  • 4 large Eggs
  • 1 cup Milk
  • 2 tsp Vanilla extract
For the Sparkle Frosting
  • 1 cup Unsalted butter softened
  • 4 cups Powdered sugar sifted
  • 1/4 cup Heavy cream
  • 1 tsp Almond extract
  • 1 tsp Edible glitter or sprinkles for decoration

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake pans (three 8-inch)
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, mixing until smooth.
  9. Add the heavy cream and almond extract. Beat on high speed until the frosting is light and fluffy. Stir in the edible glitter or sprinkles.
  10. Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of frosting evenly over the top. Repeat with the second layer.
  11. Place the final layer on top. Frost the top and sides of the entire cake with the remaining frosting. Decorate as desired.

Notes

For best results, ensure your butter and eggs are at room temperature before mixing the cake batter. You can substitute the almond extract with more vanilla extract if preferred.