Ingredients
Units
Scale
Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 2 Tbsp rainbow sprinkles
- 1 cup cold water
- 1/4 cup plus 1 tbsp light olive oil
- 1 Tbsp vanilla extract
- 1 Tbsp white vinegar
Frosting:
- 1/2 cup butter, real or vegan
- 1 jar (7 oz) marshmallow creme or fluff
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla
- 1 Tbsp milk, any kind
- More sprinkles for garnish
Instructions
- Preheat the oven to 350F/176C. Spray an 8x8-inch pan with nonstick spray or line it with parchment paper.
- Make the cake by whisking together the flour, sugar, baking soda, salt, and rainbow sprinkles. Pour in the water, oil, vanilla, and vinegar. Whisk together until combined, then pour the batter into the prepared pan.
- Bake for 40 to 45 minutes. Check the cake at 40 minutes with a toothpick inserted into the center. The toothpick should come out fairly clean with a few crumbs. If not, continue baking for another 5-ish minutes.
- Allow the cake to cool for 15 minutes while still in the pan. Then, remove parchment paper and let the cake cool on a wire rack for 1 hour before frosting it.
- Make the frosting in a stand mixer with a paddle attachment or use a handheld mixer. Start by beating the butter until it is fluffy. Plop in the marshmallow creme and beat with the butter until combined. Add the cocoa powder and vanilla and mix on low speed until it is incorporated. Dribble in the milk a little at a time while the mixer is running. Check the frosting to see if it is at your desired consistency.
- Frost the top of the cooled cake and decorate with more sprinkles.