Layered Rice Krisipie Chocolate Marshmallow Cake with Toasted Marshmallow Topping

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
I recently had to say goodbye to my awesome coworker who got another job. *stiff, sniff* To make her sendoff a good one, I wanted to make a cake that, as a marshmallow lover, she would appreciate. I kept thinking about what goes with marshmallow, and just chocolate or vanilla wasn’t enough…it needed to be BIGGER. Then I started thinking about rice krispies (one of my favorites), but I didn’t want to do a full rice krispie cake. That’s how I came up with this epic chocolate marshmallow cake with a rice krisipie crust and layers of rice krispies and marshmallow buttercream, topped with more frosting and toasted marshmallows. Is it enough?!

Let’s do this. 

Rice Krispie crust and filling ingredients: 

  • 3 cups rice krispie cereal 
  • 3 tbs butter 
  • 3 cups marshmallows 

I make the rice krispie crust first because I only have 2 9-inch pans, and I need them both to bake the cake. Melt the butter in a saucepan on the stove and add in the marshmallows, stirring until completely melted. In a separate bowl, pour the melted marshmallow mixture over the rice krispie cereal and stir to combine. Divide the rice krispies between the two round pans and wait for the mixture to cool slightly before pressing it down flat into the pan. Each layer of rice krispies should be about 1-inch deep. Leave the pans to cool completely while you mix the cake batter. 

Chocolate cake ingredients: 

  • 4 tbs butter, melted
  • 1 cup vegetable oil 
  • 2 cups granulated sugar 
  • 4 eggs 
  • 1 tsp vanilla extract
  • 1 1/4 cups hot water
  • 1/2 tsp espresso powder
  • 1 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 3 cups flour 

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, espresso powder and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed. As it mixes, add the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes. The batter will have a watery consistency.

Remove the rice krispie from the pans carefully and set aside. Grease the pans with cooking spray or butter and cocoa powder, and divide the batter between the two pans and bake on 350 degrees for 38-40 minutes until an inserted toothpick comes out clean. Cool on a rack and remove from pans when they are mostly cooled. Remove and leave on rack to cool completely before assembling the cake. Once cool completely, level the layers.

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Marshmallow buttercream ingredients: 

  • 1 1/2 cups butter, room temperature
  • 4-5 cups powdered sugar
  • 1 tsp vanilla extract 
  • 7 oz. marshmallow fluff 
  • 7-10Marshmallows, topping (optional)

To make the frosting, cream together the butter and powdered sugar, sprinkling in a little at a time, until creamy. Add the vanilla and marshmallow fluff, and mix until fluffy. Move about 3/4 of the frosting to a pastry bag – I used a 1/2-inch round tip. 

At this point, you can also toast your mini marshmallows for topping. I laid my marshmallows out on a parchment lined baking sheet, set the oven to broil and toasted the marshmallows for about 3 minutes, carefully turned them on their sides and baking for another 2 minutes and taking them out as soon as they’re brown. Set aside to cool before handling, otherwise you’ll be covered in marshmallow. You might be totally into that, but then you’ll have to toast more for your cake topping. 

Layered Rice Krispie Chocolate Marshmallow Cake with Toasted Marshmallows | Revamperate
Assemble the cake:

Place one layer of rice krispie treats on the bottom to be the base of your cake. Spread a thin layer of frosting on the rice krisipies and place one layer of cake on top. Pipe frosting around the top of the cake layer. From there, you have two options – you can either spread frosting in the middle or continue to pipe frosting in a spiral motion. For fun and since the frosting was already in my bag, I piped a thick spiral for the filling – I love cakes with lots of filling. Once done, add the second layer of rice krispies and repeat the filling. Last, add the second layer of chocolate cake. 

I put this layer upside down so that the cutoff side is facing the layer of frosting – this makes for a better appearance on top. Then I piped blobs of frosting all around the top of the cake. To top off this magnificent cake, I arranged the toasted marshmallows in a beautiful mound in the middle and this cake was DONE. 

Seriously though, this is the most intense cake I’ve ever made and I’m so so proud of it. Luckily, it tasted good too! Ha, I might not have even cared because I was too busy admiring it in all of its rice krispie and toasted marshmallow glory. Enjoy! 

Chocolate Espresso Cupcakes with Chocolate Espresso Frosting

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Let me tell you something about espresso powder. It’s basically my new favorite baking ingredient, and I don’t even like coffee/espresso that much. I made these caramel macchiato cookies with espresso powder and this espresso buttercream a while back, and now I’m bringing it back with chocolate. Oh my gosh it’s good. This is going to sound a little crazy, but I don’t actually like chocolate frosting that much…shocking, right? Like, I’d so much rather have vanilla, but not when you put this chocolate espresso frosting in front me. It’s pretty fantastic, and it’s even more fantastic when you pair it with my chocolate espresso cake.

Adding espresso powder to chocolate cake isn’t uncommon. It really helps bring out the flavor, but I used enough to really pull in the espresso flavor. I made these chocolate espresso cupcakes with chocolate espresso frosting for Andrew’s coworker’s birthday a while back. If you couldn’t guess, she’s quite the chocolate and coffee fan. The cupcakes came out perfectly moist and chocolatey. New favorite? 

Chocolate espresso cupcakes ingredients (makes 12-14 cupcakes):

  • 1/2 cup butter, soft
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup boiling water
  • 1/2 cup cocoa powder
  • 1 tsp espresso powder
  • 1 1/3 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt

In a medium-sized bowl, combine the flour, baking powder and salt, and set aside. In the bowl of your mixer, mix together the softened butter and sugar until creamy. Add in each egg and vanilla. Slowly mix in the dry ingredients until combined. Then pour the boiling water into a liquid measuring cup, and dissolve the cocoa powder and espresso powder in the water. Mix until there are no clumps in the water. Add the mixture to the batter and mix well. 

Distribute the batter evenly between lined cupcake cavities and bake on 350 degrees for 16-18 minutes. 

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Chocolate espresso frosting ingredients (frosts 12-14 cupcakes):

  • 1 cup butter, soft
  • 3 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 1 tbs espresso powder
  • 1 tsp milk

First, sift the cocoa powder into a bowl to remove chunks. Beat together the softened butter and cocoa powder, and then slowly add in the powdered sugar and mix until creamy. Combine the vanilla, milk and espresso powder in a very small bowl and mix until the powder has dissolved. This is an important step to help reduce the chalkyness the powder leaves in the frosting. If you don’t have milk, you can leave it out, but I definitely recommend it to smooth out the frosting a bit.

Chocolate Espresso Cupcakes | Revamperate Chocolate Espresso Cupcakes | Revamperate
Pipe the frosting onto cooled cupcake and top with mini chocolate chips for a delicious cupcake worthy of Starbucks. Enjoy!

Chocolate Bourbon Brownies with Bourbon Caramel Frosting

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | RevamperateChocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
So this weekend is National Bourbon Day, and I figured we should celebrate. I guess you could call me a whiskey girl? I thought the best way to celebrate would be with combining chocolate and bourbon to make a deliciously sweet combination in these bourbon chocolate brownies. Even better, let’s throw some caramel in there. Bourbon and caramel go together surprisingly well…are you hungry yet?!

Even if you’re not really a bourbon-lover, you’ll love these brownies. They don’t actually taste like bourbon, but the taste compliments the chocolate and caramel really well, creating a flavor you wouldn’t expect. Gotta try them to find out!

Bourbon chocolate brownies ingredients (makes one 8×8 pan):

  • 1/2 cup butter, melted
  • 4 oz. dark baking chocolate
  • 1 cup sugar
  • 3 eggs
  • 1/4 cup bourbon whiskey
  • 1/4 cup cocoa powder, sifted
  • 1 cup flour
  • 1/2 tsp salt

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Melt the butter in a saucepan on the stove. Mix in the chopped chocolate and stir until fully melted. Set aside to cool before pouring into  a mixing bowl. In a separate bowl, combine the flour, salt and sifted cocoa powder. Take the cooled butter and chocolate mixture, and mix in the sugar and then the eggs, beating well between each addition. Add whiskey. Lastly, fold in the remaining dry ingredients and stir until only a small amount of white is showing. Pour the batter into a parchment lined 8×8 square pan and bake on 350 degrees for about 30-34 minutes until the brownies begin to pull away from the sides and an inserted toothpick comes out almost clean.

Let your bourbon brownies cool while you start making the frosting.

Chocolate Bourbon Brownies with Bourbon Caramel Frosting | Revamperate
Bourbon caramel frosting:

  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1/4 cup milk (I used low fat)
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla
  • 2 tbs bourbon whiskey

First, melt the butter in a small saucepan on medium heat. Stir in the brown sugar and heat for about 2 minutes. Pour in the milk and bring to boil, stirring often. Let cool and pour into a mixing bowl. Mix in the powdered sugar until fully combined. Then add the vanilla and bourbon and mix until creamy. Spread the frosting onto cooled brownies and serve with a glass of milk (or, you know, bourbon?) and enjoy!


Raspberry Buttercream Frosting

Raspberry Buttercream Frosting | Revamperate Raspberry Buttercream Frosting | Revamperate
I am the birthday stalker of my office. Yes, that’s a thing. Honestly, I much prefer celebrating other people’s birthdays than my own, so I have a lot of fun with it. I brought in these chocolate cupcakes with raspberry buttercream frosting for an office birthday a while back, which was a nice change from my usual overly sweet cupcakes (my fav, of course). The raspberry buttercream has a slight tartness to it so pairs really well with the sweet chocolate for a decadent but not overly sweet cupcakes.

As you know if you read the blog often, I love making things easy. Why do something the hard way when you can do it the easy way? This isn’t always my mantra. If you ask my boyfriend or my parents, I think they would both agree that I make things more complicated than they should be. Nevertheless, I keep it easy when it comes to baking! I have very little time for this hobby that I love, so I’m all for cutting cupcake corners. That’s why this delicious raspberry buttercream is made with pie filling. Yup, that easy!

Raspberry buttercream ingredients (frosts 18-20 cupcakes):

  • 1 cup butter, soft
  • 2 cups powdered sugar
  • 1 cup raspberry pie filling
  • 1 tsp vanilla

First, beat together the softened butter and powdered sugar until creamy, scraping the bowl as you go. Mix in the raspberry pie filling and vanilla, and beat well until the filling has distributed evenly and you reach your desired level or sweetness or tartness. The pie filling won’t completely mix – some lumps may be left but that’s OK. You also don’t want to add too much pie filling, or it will change the texture, but you can add more or less to taste.

Raspberry Buttercream Frosting | Revamperate Raspberry Buttercream Frosting | Revamperate
In the spirit of keeping things easy, I made my chocolate cake out of boxed mix. Once the cupcakes cooled, I piped the raspberry buttercream on with a piping bag and wide star tip and topped with a fresh raspberry. If you’re using a piping tip, I’d recommend using a wide one because the pieces of raspberry left in the filling can easily get stuck if your tip is too thin, and then you end up with funky looking cupcakes. Trust me, I’ve been there!

Let the frosting set in the fridge for a little bit before devouring. Enjoy!

Brown Sugar Frosting

Brown Sugar Frosting | Revamperate Brown Sugar Frosting | Revamperate
My new coworker Molly celebrated her birthday last week, so I brought in cupcakes to celebrate the occasion, and I’m happy to say, they were very well-received. It probably goes without saying that it gets a little confusing having Holly and Molly in the same office…across an aisle from each other. We get called each other’s name several times a day. On top of it all, there’s another Holly on our event planning committee, so I’m constantly thinking people are talking to me when they’re not. It gets awkward sometimes. Oh well…on to the cupcakes!

I’ve said it before and I’ll say it again – brown sugar is so under-appreciated. It’s the amazing secret ingredient no one ever notices. I appreciate you, brown sugar. The smell, the taste, all of it. This brown sugar frosting recipe takes a little more preparation than your average vanilla buttercream, but it’s oh so worth it. I paired it with some standard spice cake, but it would be delicious with brown sugar cupcakes or even classic vanilla cupcakes.

Ingredients (frosts 15-18 cupcakes):

  • 1/2 cup butter
  • 1 cup dark brown sugar (can substitute light brown sugar)
  • 1/4 cup milk
  • 1 tsp heavy whipping cream
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Melt the butter in a saucepan on the stove, stirring with a whisk. Use a whisk, not a spatula to stir throughout. Once melted, stir in the brown sugar on medium heat and stir continuously until it bubbles a bit on the sides. Pour in the milk and cream (you can forgo the cream and use more milk). Bring to a boil, stirring occasionally. Remove from heat after 1-2 minutes and let cool on the stove before moving to the fridge to cool further. At this point, it should be very dark and fluid. The more it cools, the thicker it will get.

Brown Sugar Frosting | Revamperate Brown Sugar Frosting | Revamperate
Once cooled, it will have a consistency more like cream. Move the brown sugar mixture to a mixing bowl, and whisk in the powdered sugar, mixing until smooth. Add the vanilla and continue to mix until the frosting is light and creamy. It won’t be fluffy like your average buttercream. Instead it will be very smooth. Pipe the brown sugar frosting onto cooled cupcakes (I definitely recommend spice cake). Top with a sprinkle of brown sugar and enjoy!

Oreo Bottomed Cupcakes with Cookies and Cream Frosting

Cookies and Cream Frosting | Revamperate Cookies and Cream Frosting | Revamperate
I think it’s pretty safe to say that most people love Oreos. I LOVE Oreos, so I obviously had to put them in a cupcake. These chocolate cupcakes actually have a surprise at the bottom! You guessed it – an Oreo. On top of that, they’re completed with cookie and cream frosting on top. Let’s get started.

Frosting ingredients (frosts 20-24 cupcakes):

  • 1 cup butter, soft
  • 4 cups powdered sugar
  • 2 tsp vanilla
  • 2 tsp heavy whipping cream
  • 10-14 Oreo cookies + more for garnish

First thing’s first; place a full Oreo inside of each lined cupcake cavity. Mix together a box of chocolate cake mix for quicker baking, or make some rich homemade batter. Pour the batter over the Oreos, filling each cavity 2/3 full and bake according to the box’s directions.

Beat together the softened butter and powdered sugar until creamy. Mix in the vanilla and cream and set aside – this helps give it the “cookies and cream” flavor and consistency. In a food processor, grind 10-14 whole Oreos until they’re as fine as possible. The finer ground they are, the easier it will be to frost the cupcakes. Mix the ground cookies into the frosting until it’s completely combined.

Cookies and Cream Frosting | Revamperate Cookies and Cream Frosting | Revamperate
Once the cupcakes have cooled completely, pipe the cookies and cream frosting onto the cupcakes and top with another whole cookie. Now, I know you won’t be able to wait to devour these babies because just about everyone loves a good cookies and cream frosting cupcake. Plus, you’ve got the crunchy cookie surprise at the bottom. Enjoy!

Kahlua Frosting

Kahlua Frosting | Revamperate
Kahlua Frosting | Revamperate
Ok guys, have you ever baked with alcohol before? If not, I absolutely recommend you try it out, even if you don’t usually drink it. It adds some extra unique flavor to frosting or cake that you just can’t duplicate with artificial flavors. Splashing a little rum or liqueur into your recipes can bring out great flavor, and here’s an easy one to try. This Kahlua frosting recipe is very easy and pairs wonderfully with chocolate cupcakes (or Kahlua cupcakes).

Kahlua Frosting | Revamperate
I paired my Kahlua frosting with regular chocolate cupcakes made from box mix because, honestly, I swear by the stuff. It’s quick and delicious, and it means I can spend my time making the frosting instead of worrying about the cake mix. Tip: add in a tablespoon or so of Kahlua to the cupcake mix too. It’s not going to add an obvious taste difference, but it compliments the chocolate and frosting really well.

Ingredients (frosts18-20 cupcakes):

  • 1 cup butter, soft
  • 4 cups powdered sugar
  • 2 tablespoons + 2 teaspoons Kahlua (about 2 1/2 tbs)

First, cream together the softened butter and powdered sugar until it’s soft and well-mixed. Then add in the Kahlua a little bit at a time until the frosting is creamy. You can add more or less Kahlua to taste as long as you achieve the consistency you want, which generally means a little thicker to pipe on cupcakes. That’s it! Easy, right?

Kahlua Frosting | Revamperate Kahlua Frosting | Revamperate
Pipe the frosting onto cooled cupcakes and top with some chocolate sprinkles for some extra pop and texture. Then dig in! You know you want to. Seriously, if you love chocolate, coffee and/or liqeuor, you’ll love these chocolate cupcakes with Kahlua frosting. Enjoy!

Hot Chocolate Cupcakes with Marshmallow Frosting

Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate

One of the sad (but also great) things about Southern California is that it doesn’t get what most people call “cold” here. To me it gets very cold. As soon as it hits 60 degrees, I’m bundled up with the heater on, but I realize that’s not normal for everyone else. This past week the temperatures have finally dropped here, and I can’t walk around my apartment without slippers and a sweatshirt on, but I have to admit it’s nice to feel like it’s actually winter. When I was visiting my family for Christmas, the temperatures actually dropped into the 30s, which is pretty darn cold for SoCal. Needless to say, we slept under 4 blankets with socks and sweatshirts on. It definitely kept us cozy, but I have no idea how you East Coasters do it.

To make up for the cold weather, it’s nice to curl up on the couch with a mug of hot chocolate topped with marshmallows and whipped cream. It really doesn’t get better than a hot beverage on a cold, dreary day…until you add a cupcake!

These hot chocolate cupcakes topped with fluffy marshmallow frosting are the perfect treat for those cold days and are extra delicious paired with a mug of hot chocolate. Bonus: they’re made with real brewed hot chocolate! I have to say, I’m very proud of how these cupcakes came out because it seemed to be a toss up when I saw the finished cupcake batter still looking very thin, but that turned out to be a very good thing. You’ll notice though, as I will also mention later, these cupcakes do not rise as much as traditional cupcakes because of the liquid proportions. They taste smooth and moist like you want in a cupcake, but you need to fill the liners a bit more than usual because they won’t rise as much as you’d expect.

Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate
Cupcake ingredients (makes 18-20 cupcakes):

  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup milk
  • 1 cup prepared hot chocolate (2 packets)
  • 1/4 cup cocoa powder
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder

First, combine the cocoa powder, flour, salt, baking soda, and baking powder in one bowl and mix. In a separate bowl, mix together the vegetable oil and eggs. Then beat in the sugar, vanilla and milk until smooth – it will still be very thin. Boil a pot of water, and mix 1 cup of water with 2 packets (or about 2-3 spoonfuls) of powdered hot chocolate mix until it is completely dissolved. Then mix the hot chocolate into the batter, followed by the dry ingredients, little by little and mixing as you go. The batter will still be thin, but as long as it’s been well-mixed, it will bake just fine.

Bake on 350 degrees for 16-18 minutes until an inserted toothpick comes out clean. Let them cool on a cooling rack while you make the delicious and fluffy frosting.

Marshmallow frosting ingredients:

  • 1 cup butter, soft
  • 2 cups powdered sugar
  • 1 7 oz. jar of marshmallow fluff
  • 1 tsp vanilla

Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate Hot Chocolate Cupcakes with Marshmallow Frosting | Revamperate
First, beat the butter and sugar until creamy, and the butter should no longer be lumpy. You can add sugar to taste, but remember that the marshmallow fluff will add sweetness as well. Beat in the vanilla and the marshmallow fluff, adding little by little until the ingredients are well mixed. It should be fluffy like marshmallows ought to be, but still creamy like your classic vanilla buttercream. It’s addictive.

Once the cupcakes have cooled, pipe the frosting onto the hot chocolate cupcakes and sprinkle with a bit of cocoa powder for a perfect wintertime cupcake that will make you reminiscent of real hot chocolate. Trust me, you and everyone else will love these hot chocolate cupcakes, and any marshmallow lover will swoon over the frosting. Sprinkled with a little cocoa powder, they look like something you picked up at a professional bakery, so feel free to impress all of your friends. Enjoy!

Autumn Sugar Cookies with Royal Icing

DSC_1017 DSC_0991Autumn in Southern California isn’t really autumn at all, but the weather gets a little cooler and the leaves begin to fall. Unfortunately, they don’t change colors, but it still feels like autumn to us locals. Most of all, I feel the seasons change when I can finally bake without feeling guilty for heating up the house. With that, here are some autumn-themed sugar cookies to brighten up your day!

To make 18-24 cookies, you’ll need:

  • 1 cup butter, softened
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 3 cups of flour
  • 1 egg

I use this royal icing recipe from Wilton because it’s proven the best for me. You’ll need meringue powder for the recipe. You can also make royal icing with egg whites or other ingredients, but I’ve found that meringue powder makes the icing easiest to work with and hardens quickly. This recipe is for piping the edges – you’ll want to add water for flooding. DSC_0937First, beat together the softened butter and sugar until creamy. Add in the vanilla and egg and beat until combined. In a separate bowl, combine flour and baking powder, and slowly add to the wet mixture. It will become very thick and difficult to mix. If that happens, pull the dough onto a piece of wax paper and continue to massage with your hands until the flour is completely mixed.

Spread a little bit of flour onto a rolling pin, and roll out the dough until it is about 1/4 of an inch thick if not thicker. Personally, I like my cookies soft, so I try to keep them thicker. Use cookie cutters (like these autumn cookie cutters that I used) to cut shapes out of the dough and move to a foil covered cookie sheet. Continue until all of the dough is cut. Bake on 350 degrees for 8-10 minutes, checking them often so they don’t overcook. Remove when they begin the brown on the edges and cool on a cooling rack.DSC_0961 DSC_0935In the meantime, mix your royal frosting. Separate into multiple bowls and mix in your desired food coloring with a spoon. Individually scoop a little of each color into its own piping bag and pipe around the edges of your design. Once done, add a little water, one teaspoon at a time, to the royal icing until it drips easily off of a spoon. Carefully use the spoon (or a squeeze bottle) to flood the area within your piping boundaries. It’s easiest to do this a little at a time because flooding too much icing too quickly can overflow your borders. Set the cookies on the cooling rack to harden before storing in an airtight container. They’ll keep for a few days and still taste like freshly baked sugar cookies!

If you don’t feel like fussing with icing, they also taste great on their own – soft and sweet. I’m looking forward to making lots of themed cookies over the next few months. Enjoy!


Purple Ombre Layered Sprinkle Cake to Celebrate 100 Posts

Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateI’m happy to be celebrating a big milestone today! This marks my 100th post on Revamperate, so it’s only appropriate that I celebrate with a cake. A very special one.

In a way, Revamperate is my baby, so I’m very proud to have made it so far with this blog. This milestone comes at a very good time for me because I’m currently stuck working from home due to a pretty bad fall that has left me with consistent lower back pain. My clumsiness really got the best of me this time, and it’s tough to not be able to do what I love – bake and craft (and move in general).

While I maintain a full-time job as a marketing coordinator, I treat Revamperate like my second job. When I come home at night, I spend hours working on projects or planning what to do next. My weekends are occupied with work for the blog, but I love every minute of it. So, here’s to 100 more posts! Thank you all so much for reading, and I hope to continue to share my projects with you.

Without further ado, here’s the cake, as promised. I’m not going to lie to you; this sprinkle cake is WORK. As you probably could have guessed, sprinkles are kind of tough to work with. I used special cake pans to make a thinner but slightly taller cake, which means I only needed one box of cake mix. For a larger cake, you will definitely need more mix.Purple Ombre Layered Sprinkle Cake | RevamperateTo make the ombre part of the cake, all you’ll need is a box of vanilla cake mix (or more) and its mixing ingredients, gel food coloring, rainbow nonpareils sprinkles, and these Wilton cake pans,* which will allow you to easily make five small layers.

First, mix the cake and separate the batter in five small bowls. Drop in a very small amount of gel coloring into one bowl. When I say small, I mean a freckle of color. It goes a long way! Continue to add a little more color for each bowl, mixing well with a spoon. You should be able to see a clear difference in color between each bowl, but you should also note that the color will change slightly after it’s been baked.

If you do use the smaller pans, bake for about 20-24 minutes, checking often and removing when an inserted toothpick comes out clean. Let them cool on a cooling rack and begin making the frosting.

You can see my recipe for vanilla buttercream here. I wanted to add a little frosting so there was more for the sprinkles to stick to, so I added another half of this recipe to create the appropriate amount.

If needed, cut the tops off of the cakes and layer them with frosting in between, starting with the darkest layer on the bottom (or vie versa if you prefer). Leave a crumb layer on the cake and chill in the fridge for about 10 minutes. Set aside about 1/2 cup of frosting to use as decoration on the top of the cake, and use the rest to frost the rest of the cake. Let sit in the fridge for just a few minutes. Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateNow, there are a couple different ways you can sprinkle a cake. One way is to pour the sprinkles into a deep baking sheet, only frost the sides of the cake, place cardboard circles on the top and bottom of the cake, and carefully roll the chilled cake in the sprinkles until it is entirely covered. Then you frost the top and continue covering with sprinkles.

I’m clumsy, as you know, so I didn’t want to do it that way. Instead, I put the cake inside of a deep pan and used my hands to press handfuls of sprinkles onto the sides of the cake. Is this the harder way? Probably. But it defeats the risk of ruining the sides of the cake with the rolling technique. Weigh the pros and cons and decide what works best for you. This way just happened to work best for me, but it does take some time. One way to make it a little easier is to make the palm of your hands sticky with a little frosting so that the sprinkles stick to hands before transferring to the cake. It sounds weird, but it totally works. Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | Revamperate Purple Ombre Layered Sprinkle Cake | RevamperateOnce done with the sprinkles, add color to the frosting you set aside and move it to a piping bag or tool. Pipe small tufts of frosting around the rim of the top of the cake, and your cake is ready to be cut!

It can be quite a bit of work, but sprinkle cakes are really fun for parties and birthdays, and the ombre cake makes for a fun surprise when cut. Go ahead, cut it. It’s pretty awesome! Now, excuse me while I do my little happy dance for making it this far in my blogging journey. Thanks again for reading. Enjoy!

*This post contains affiliate links