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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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@sugarandsparrowco

FUNFETTI SHEET CAKE 🥳 the most celebratory flavor

FUNFETTI SHEET CAKE 🥳 the most celebratory flavor of all and so perfect for a crowd. It’s extra soft and moist vanilla cake speckled with rainbow sprinkles + captures that box mix texture but it’s 100% homemade and EASY! Top it with vanilla buttercream and rainbow sprinkles for the perfect party cake 🎉

Full recipe (w/ frosting) at the link in my bio or at https://sugarandsparrow.com/funfetti-sheet-cake/

INGREDIENTS
2 1/2 Cups (265g) sifted cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 Cup (170g) unsalted butter, room temp
1 3/4 Cup (340g) granulated white sugar
3 large eggs, room temp
1/2 Cup (120g) sour cream, room temp
1 Tbsp pure vanilla extract
1 Cup (240ml) whole milk, room temp
1/3 Cup (60g) rainbow sprinkles, coated in 1 tsp flour

INSTRUCTIONS
1. Preheat the oven to 325°F (163ºC). Grease and line a 9×13 baking pan.
2. In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment (or with a large bowl and hand mixer), beat the butter and sugar on medium-high speed until light and fluffy, 4 min. Add the eggs one at a time, then add the vanilla and sour cream and mix for one minute on high speed.
4. Turn the mixer off and add the dry ingredients all at once. Mix on low speed until just combined, then add the milk and mix until just incorporated.
5. Coat the rainbow sprinkles in 1 teaspoon of flour, then gently fold them into the cake batter. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until the cake springs back to the touch and a toothpick inserted into the middle comes out clean. Let the cake cool in the baking dish until room temperature, then decorate with vanilla buttercream + rainbow sprinkles (full recipe link in bio!)

#funfetti #funfetticake #sheetcake #cake #birthdaycake

COOKIE DOUGH ICE CREAM CAKE 🍪🍦this is the birthday

COOKIE DOUGH ICE CREAM CAKE 🍪🍦this is the birthday cake of my DREAMS and I’m so excited to share the recipe with you!! It’s chocolate and vanilla no-churn ice creams with homemade cookie dough chunks in every bite, swirled together and set on a delicious Oreo cookie crust 😍 easy, perfectly sliceable, and ideal for making ahead! I’m already dreaming about when I can make it again ✨

Get the recipe link in my bio + at https://sugarandsparrow.com/chocolate-chip-cookie-dough-ice-cream-cake/

#birthdaycake #icecreamcake #cakedecorating #nochurnicecream #icecreamlover

My kitchen in May 💛 some of these recipes had me f

My kitchen in May 💛 some of these recipes had me feeling CRAZY with how many tests they took 🤪 but in the end I am so happy with these ones I got to hit the publish button on + I made my DREAM birthday cake that I can’t wait to share ASAP!!

Comment “MAY” to get all the recipes that are available now:

-Strawberry Shortcake Sheet Cake
-Lemon Cupcakes
-Lemon Cream Cheese Buttercream
-Orange Poppyseed Cake
-Whipped Mascarpone Frosting
-No-Bake Marbled Strawberry Cheesecake
-Chocolate Chip Cookie Cake

https://sugarandsparrow.com/everything-i-baked-in-may

#dessert #bakersofinstagram #baking #bakinglove #dessertlovers

CLASSIC BIRTHDAY CAKE 🥳 yellow cake with chocolate

CLASSIC BIRTHDAY CAKE 🥳 yellow cake with chocolate frosting makes me so nostalgic for my childhood birthdays + my homemade version captures that moist and fluffy texture of box mix, but it’s 100% HOMEMADE! Pair it with chocolate frosting + lots of rainbow sprinkles and make it to celebrate someone special 💛

Full recipe (with chocolate frosting) is linked in my bio or at https://sugarandsparrow.com/yellow-cake-recipe/

INGREDIENTS
2 Cups (210g) sifted cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 Cup (113g) unsalted butter, room temp
3 Tbsp (45ml) vegetable oil
1 1/3 Cups (267g) granulated sugar
2 large eggs, room temp
2 large egg yolks, room temp
1/3 Cup (80g) sour cream, room temp
2 tsp pure vanilla extract
3/4 Cup (180ml) whole milk, room temp

INSTRUCTIONS
1. Preheat the oven to 350°F (177°C). Grease and line three 6-inch or two 8-inch cake pans.
2. In a medium bowl, add the sifted cake flour, baking powder, baking soda and salt. Whisk together and set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment (or with a handheld mixer and large bowl), beat the butter on high speed until it’s creamy, 2 min. Add the vegetable oil and sugar, then continue to mix on medium-high until pale and fluffy, 2 min. Add the eggs and egg yolks one at a time, mixing on low speed for 10-15 seconds after each addition. Add the vanilla and sour cream and turn the mixer to high speed for 1 min.
4. Turn the mixer off and add the dry ingredients all at once. Mix on low speed until the ingredients just start to combine, then add the milk in a steady stream and continue mixing until incorporated, about 30 seconds.
5. Pour the batter evenly into the prepared cake pans and bake for 28-32 minutes. Let the cakes cool, then fill and frost with chocolate buttercream (full recipe linked in my bio!) 
#birthdaycake #yellowcake #cakedecorating #chocolatecake #cakelover

S’MORES ICEBOX CAKE 🔥 Every bit as gooey and decad

S’MORES ICEBOX CAKE 🔥 Every bit as gooey and decadent as it seems and I am blown away at how EASY this recipe is! It’s layers of graham crackers, chocolate ganache, and homemade marshmallow creme, piled high in a loaf pan and refrigerated overnight. The graham crackers soften into a cake-like texture and transform this dessert into the easiest s’mores cake ever.

Recipe linked in my bio and at https://sugarandsparrow.com/smores-icebox-cake/

#smorescake #iceboxcake #nobake #smores #cakedecorating

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