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Dunkaroos layer cake with sprinkle buttercream recipe
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Dunkaroos Layer Cake

Inspired by the iconic after-school snack of the 90’s, this Dunkaroos cake features layers of soft & moist graham cracker cake, crunchy Teddy Graham clusters, and birthday cake flavored buttercream with tons of sprinkles.
Course Dessert
Cuisine American
Prep Time 50 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 4 hours 20 minutes
Servings 15 slices

Ingredients

Graham Cracker Cake

  • 1/2 Cup (52g) graham crackers, ground into crumbs about 7 squares
  • 2 1/2 Cups (265g) sifted cake flour* DIY recipe in notes
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 Cups (170g) unsalted butter, room temperature
  • 1/4 Cup (60ml) vegetable oil
  • 1 1/2 Cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 Cup (120g) sour cream, room temperature
  • 1 Cup (240ml) whole milk, room temperature

BIrthday Cake Buttercream

Teddy Graham Clusters

  • 1 Cup (70g) Teddy Grahams (or graham crackers), roughly chopped
  • 1/3 Cup (57g) white chocolate chips, melted
  • 2 Tbsp rainbow sprinkles

Garnish (Optional)

  • 1/4 Cup rainbow sprinkles

Instructions

Make the Graham Cracker Cake

  • Preheat the oven to 350˚F (177ºC) and prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and fitting a parchment or wax paper circle to the bottom of each pan.
  • Grind the graham crackers into fine crumbs by either using a food processor or placing them into a large ziplock back and crushing them with a rolling pin. Place the graham cracker crumbs into a medium sized bowl and add the sifted cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the bowl and paddle and add the sugar and vegetable oil. Cream together on medium-high speed for 2 minutes, scraping down the bowl and paddle once in between. Turn the mixer to low and add the eggs, one at a time, scraping down the bowl and paddle as necessary. Once all the eggs are added, turn the mixer to high speed and beat for three minutes.
  • Add the vanilla and sour cream and continue mixing for one minute. Turn the mixer to low speed and add all of the dry ingredients at once until just combined, then add the milk in a steady stream. Scrape down the bowl and paddle once more and mix on low for about 30 seconds. Do not overmix.
  • Pour the batter evenly between the prepared cake pans and bake for 30-35 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool the cakes for five minutes before releasing from the pan and continuing to cool on a baking sheet or wire rack.

Make the Birthday Cake Buttercream

  • Using the paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color, about 7 minutes. Scrape down the bowl and paddle as needed.
  • Turn the mixer to low speed and add the powdered sugar a few cups at a time, scraping down after each addition and making sure each is fully incorporated before adding the next one.
  • Add the Amoretti Natural Birthday Cake Artisan Flavor, milk, and salt. Mix on low speed for another minute until fully incorporated.

Make the Teddy Graham Clusters

  • Prepare a baking sheet by lining with parchment paper and set aside.
  • Roughly chop the Teddy Grahams and place them in a medium bowl. Pour the melted white chocolate over the Teddy Grahams, followed by the rainbow sprinkles. Use a rubber spatula to fold the ingredients together until the Teddy Grahams are coated and form clusters.
  • Pour the Teddy Graham clusters onto the lined baking sheet and allow the white chocolate to set, about 10 minutes.

Assembly

  • Once the graham cracker cakes are completely cooled, level them to your desired height. Add a swipe of birthday cake buttercream onto a cardboard cake circle and place the first cake layer on top. Add a layer of birthday cake buttercream as filling, then sprinkle about ⅓ of the Teddy Graham clusters on top before adding the next cake layer. Repeat the filling and stacking process with the remaining cake layer(s). Crumb coat the cake with birthday cake buttercream, then place it in the refrigerator for at least 20 minutes to let the buttercream set firm.
  • To create the look pictured, frost a smooth buttercream finish with birthday cake buttercream, then press a border of rainbow sprinkles onto the bottom third of the cake. Use Wilton Tip 4B to pipe swirls with the reserved (un-sprinkled) birthday cake buttercream around the top edge of the cake. Top each buttercream swirl with rainbow sprinkles and fill in the center of the cake top with Teddy Graham clusters.

Notes

*DIY Cake Flour Recipe: if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch. 
Make Ahead Tips:
  1. The graham cracker cake layers can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.
  2. The birthday cake buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer to bring it back to smooth buttercream consistency. 
  3. The Teddy Graham clusters can be stored in an airtight container in the at room temperature for up to two weeks.