Delicious sprinkle cake

Ingredients

• 115 g (½ cup)margarine
• 200 g (1 cup)sugar
• 4eggs
• 200 mlmilk
• 180 g (1½ cups)plain flour
• 60 g (½ cup)cornflour
• 50 g (½ cup)chocolate sprinkles
• 12 g (1 tablespoon)baking powder

Instructions

1. 1

   Mix the batter

   In a bowl, beat the eggs, sugar, milk and margarine together. Add the flour, cornflour and baking powder, then mix well. Toss the chocolate sprinkles in a little flour first, add them to the bowl and fold them in gently.

2. 2

   Bake the cake

   Pour the mixture into a greased tin and bake in an oven preheated to 180°C for 40 minutes, or until it smells like cake and a skewer inserted into the centre comes out clean.

What is sprinkle cake?

This straightforward cake is made with a lightly sweetened batter and chocolate sprinkles folded through it. Sprinkle cakes are a familiar home-baking style in Brazil, often served in slices with coffee.

This version combines flour and cornflour for a tender crumb, while the sprinkles bring little pockets of chocolate colour and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3100 calories, 58g protein, 448g carbs, 130g fat.

Most of the carbohydrates come from the sugar, flour, cornflour and chocolate sprinkles; the margarine supplies much of the fat, while the eggs and milk contribute protein. Since the listed serving count is one, the estimate treats the whole cake as one serving; share it or pair a slice with fruit for a more balanced plate.

The flour and cornflour

Plain flour: it gives the cake structure, so mix it in until the batter is just combined.

Cornflour: used alongside the flour, it helps keep the crumb delicate rather than heavy.

Keep the sprinkles suspended

Flour coating: lightly coating the sprinkles before adding them helps them stay distributed through the batter instead of gathering at the bottom.

Gentle folding: incorporate them with a light hand so they do not streak the mixture or break apart.

Check for doneness

Oven cue: the recipe calls for 180°C and about 40 minutes, but ovens and tins can vary, so begin checking around that point.

Skewer cue: insert a skewer into the centre; the cake is ready when it comes out clean. A fragrant cake smell is another cue mentioned in the method.

Choosing a tin

Greasing the tin is part of the method and helps the cake release after baking. Use a tin that holds the batter without filling it right to the rim, though the recipe does not specify a size.

Avoid opening the oven repeatedly while the cake is baking, as this can interrupt its rise.

Serving ideas

Let the cake cool before slicing so the crumb has time to set. Serve it plain with coffee or tea, or add fresh fruit alongside for a brighter contrast.

If serving it as dessert, a spoonful of yoghurt or a little fruit compote can complement the chocolate sprinkles without changing the cake itself.

Recipe notes & tips

• Bring the eggs and milk to room temperature so they combine more easily with the margarine.
• Measure the flour and cornflour carefully to avoid making the batter too dense.
• Coat the sprinkles lightly with flour before adding them, as directed.
• Fold in the sprinkles gently to keep them evenly spread through the batter.
• Grease the tin thoroughly, including the corners and sides.
• Let the cake cool before cutting for neater slices.

Variations

• Citrus zest: add finely grated orange or lemon zest to the batter for a fragrant note.
• Vanilla: stir a little vanilla extract into the wet ingredients for extra aroma.
• Different sprinkles: use another type of baking sprinkle while keeping the same quantity.
• Milk chocolate: serve slices with a little melted chocolate for a richer finish.

Common mistakes to avoid

• Overmixing the batter: stop once the flour is incorporated to help keep the crumb tender.
• Skipping the flour coating: coat the sprinkles lightly first to help prevent them sinking.
• Adding sprinkles roughly: fold them in gently so they remain intact and evenly distributed.
• Relying only on the timer: check the centre with a skewer around the 40-minute mark.
• Removing it too soon: wait for a clean skewer before taking the cake out of the oven.

How to store

Keep the cooled cake covered in an airtight container at room temperature for up to 3 days. Rewarm a slice briefly in the microwave if you prefer it warm.

Frequently asked questions