Chocolate Sprinkle Cake: Taste of Israeli Childhood

Key Ingredients

The full recipe and exact measurements are provided below in the recipe card. Here’s an overview of the main ingredients and why they matter.

For the Cake

• All-purpose flour — forms the cake structure.
• Cocoa powder — natural cocoa gives a bright, chocolatey flavor; Dutch-process cocoa can be used for a darker, more mellow chocolate taste.
• Half-and-half (or a milk and cream mix) — adds richness and contributes to a tender crumb; sour cream can be substituted for a slightly tangy, moist result.
• Brandy — optional; a small amount enhances moisture and flavor. Replace with additional cream if you prefer not to use alcohol.
• Butter and eggs — use at room temperature to ensure even mixing and proper aeration.
• Sugar — balances the cocoa and provides tenderness and structure.

For the Frosting

• Semi-sweet chocolate (around 56–62%) — makes a smooth, flavorful ganache without overpowering the cake.
• Heavy cream — warmed and combined with chopped chocolate to create glossy ganache.
• Rainbow sprinkles — the signature finishing touch. They add color, texture, and a celebratory look.

Step-by-Step Instructions

Make the Cake

1. Preheat oven to 350°F (180°C). Grease the bottom of a 9×13-inch (23×33 cm) pan and set aside.
2. In a large bowl, whisk together the flour, baking powder, and cocoa powder until evenly combined.
3. In a measuring cup or jug, combine the milk, heavy cream, brandy (or extra cream), and vanilla extract.
4. In a separate bowl or stand mixer, beat the room-temperature butter and sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape the bowl with a rubber spatula as needed.
5. Increase speed to medium-high and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Scrape the sides and bottom of the bowl.
6. Reduce the mixer to low. Add the dry ingredients in three additions, alternating with the milk mixture, beginning and ending with the flour mixture. Mix just until combined—overmixing will develop gluten and make the cake dense.
7. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Remove from the oven and let the cake cool while you prepare the ganache.

Make the Ganache

1. Warm the heavy cream until it’s hot but not boiling.
2. Place the chopped semi-sweet chocolate in a bowl and pour the warm cream over it. Let sit for 3–5 minutes to soften the chocolate, then gently stir with a wooden spoon or whisk until smooth and glossy.

Decorate the Cake

1. Use a toothpick to lightly prick the top of the cooled cake all over—this helps the ganache sink in slightly for extra moisture.
2. Pour the ganache over the cake and let it sit for 5–15 minutes so the ganache can absorb and set slightly.
3. Generously scatter sprinkles over the ganache before it fully sets so they adhere well. Let the cake rest until the topping is set, then slice and serve.

Tips

• Bring all ingredients to room temperature for better emulsification and a more even crumb.
• Use a rubber spatula frequently to scrape the bottom and sides of the bowl so everything mixes evenly.
• Make the ganache about 10 minutes before you plan to pour it, and allow the cake to cool enough that the ganache won’t run off immediately.
• This cake is traditionally served directly from the pan to preserve any extra ganache—no need for special plates or racks if you prefer a casual presentation.
• If you prefer a thicker ganache, increase the ratio of chocolate to cream.
• For a dairy-free version, use vegan butter and plant-based cream and choose dairy-free chocolate and sprinkles.

Storage, Make Ahead, Freeze and Yields

• Store the finished cake in an airtight container at room temperature for up to 3–5 days.
• To freeze: chill the frosted cake in the refrigerator for 1–2 hours to set the ganache, then wrap tightly in plastic wrap and place in a large freezer bag. Freeze for up to eight weeks. Thaw in the refrigerator or at room temperature before serving.
• You can also freeze the unfrosted cake layers for up to four weeks; thaw and frost when ready.
• This recipe yields one 9×13-inch sheet cake (about 24 servings). You can divide the batter between two 8- or 9-inch round pans for layer cakes—reduce the baking time to roughly 18–24 minutes for 8-inch pans and 18–20 minutes for 9-inch pans, checking for doneness early.

Chocolate Sprinkle Cake (Like A LOT of Sprinkles!)

Tender chocolate sheet cake glazed with a glossy chocolate ganache and topped with a generous amount of rainbow sprinkles.

Ingredients

For the Cake

• 1 2/3 cups (200 g) all-purpose flour
• 2/3 cup (60 g) cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 cup (180 ml) whole milk, room temperature
• 1/4 cup (60 ml) heavy cream, room temperature
• 2 tablespoons (30 ml) brandy (or additional cream)
• 1 tablespoon vanilla extract
• 1 cup (225 g) unsalted butter, room temperature
• 4 large eggs, room temperature
• 2 cups (400 g) sugar

For the Toppings

• 1 cup (170 g) semi-sweet chocolate, chopped
• 3/4–1 cup (180–240 ml) heavy cream
• 1–2 cups rainbow sprinkles

Instructions

1. Preheat oven to 350°F (180°C) and grease a 9×13-inch pan.
2. Mix dry ingredients: flour, baking powder, and cocoa powder.
3. Combine milk, heavy cream, brandy, and vanilla in a measuring cup.
4. Beat butter and sugar until light and fluffy, 3–4 minutes. Add eggs one at a time and mix until incorporated.
5. On low speed, alternate adding the dry ingredients and the milk mixture in three additions, beginning and ending with the dry ingredients. Fold the final amount with a spatula.
6. Pour into the prepared pan and bake 28–30 minutes, or until a toothpick shows a few moist crumbs. Cool while preparing ganache.
7. Warm cream (do not boil) and pour over chopped chocolate. Let sit 3–5 minutes, then stir until smooth.
8. Prick the cooled cake gently with a toothpick, pour the ganache over the top, let it soak for 10–15 minutes, then sprinkle generously with rainbow sprinkles. Allow to set before slicing.

Notes

• All ingredients should be at room temperature for best texture.
• Store at room temperature for up to five days in an airtight container.
• Freeze frosted cake (well wrapped) for up to six to eight weeks; unfrosted cake freezes well for up to four weeks.
• Substitutions: brandy can be replaced with an equal amount of cream; half-and-half can be replaced with sour cream.