Fairy Bread Cake: The perfect Party Treat

Looking for a dessert that’s fun, colorful, and packed with nostalgia? Say hello to the Fairy Bread Cake — a whimsical twist on the classic Aussie treat! This cake combines the joy of fairy bread with the indulgence of a soft, buttery cake, making it a show-stopping centerpiece for birthdays, parties, or even a weekend baking adventure.

In this guide, we’ll show you how to create a perfect Fairy Bread Cake from scratch — complete with fluffy layers, creamy buttercream frosting, and, of course, a rainbow sprinkle explosion. Whether you’re an experienced baker or a total beginner, this recipe is easy to follow and guaranteed to impress.

What Is Fairy Bread?

Before diving into the cake version, let’s take a nostalgic look at the original. Fairy bread is an iconic Australian and New Zealand party snack made from:

White bread, lightly buttered

Hundreds & Thousands (tiny, round rainbow sprinkles)

It’s simple, colorful, and beloved by kids — and adults who still remember the magic. Now, imagine that playful treat turned into a full-sized Fairy Bread Cake, with fluffy cake layers bursting with sprinkles and covered in smooth buttercream.

Why You’ll Love This Fairy Bread Cake

Here’s why this cake deserves a spot at your next celebration:

Nostalgic flavor with a modern twist – A fun upgrade from the classic party treat.

Visually stunning – The vibrant sprinkles make it an eye-catching centerpiece.

Easy to make – No fancy baking skills required.

Customizable – Change the sprinkle colors to match your party theme.

Crowd-pleaser – Both kids and adults will love it!

Ingredients for the Perfect Fairy Bread Cake

For the Cake

2 ½ cups (315g) all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup (225g) unsalted butter, softened

1 ½ cups (300g) granulated sugar

4 large eggs, room temperature

1 tbsp vanilla extract

1 cup (240ml) whole milk

½ cup rainbow sprinkles (nonpareils or jimmies)

For the Buttercream Frosting

1 ½ cups (340g) unsalted butter, softened

4 cups (480g) powdered sugar

2 tsp vanilla extract

2-3 tbsp milk or cream

Pinch of salt

For Decoration

½ – 1 cup rainbow sprinkles (for coating)

Extra butter (optional, for that classic “fairy bread” look)

A baker assembling a Fairy Bread Cake on a wooden cake stand. The cake consists of two golden vanilla layers with smooth, creamy buttercream frosting in between. The baker spreads frosting on the top layer using an offset spatula. Colorful rainbow sprinkles are scattered on the counter, with small bowls of extra sprinkles nearby, creating a fun, homemade baking atmosphere.

Step-by-Step Instructions

1. Bake the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. Mix dry ingredients – Whisk together flour, baking powder, and salt in a bowl.

3. Cream butter & sugar – Beat butter and sugar until fluffy (about 3 minutes).

4. Add eggs & vanilla – Add eggs one at a time, then stir in vanilla.

5. Combine wet and dry ingredients – Alternate adding flour mixture and milk, starting and ending with flour.

6. Fold in sprinkles – Gently stir sprinkles into the batter. Don’t overmix!

7. Bake for 25-30 minutes – Until a toothpick inserted comes out clean. Cool completely.

2. Make the Buttercream Frosting

1. Whip butter – Beat butter until creamy (about 2 minutes).

2. Add sugar – Slowly mix in powdered sugar, vanilla, salt, and milk until smooth and fluffy.

3. Assemble the Cake

1. Layer the cakes with a generous spread of buttercream between layers.

2. Crumb coat – Apply a thin layer of frosting to trap crumbs, then chill for 15 minutes.

3. Final frost – Smooth on the final layer of frosting.

4. Add sprinkles – Press sprinkles onto the sides and top for a dazzling finish.

5. Optional fairy bread touch – Lightly butter the top and sprinkle more Hundreds & Thousands for that authentic vibe!

Tips for the Perfect Fairy Bread Cake

Use nonpareil sprinkles – They hold color better without bleeding.

Chill layers before frosting – Prevents crumbs from ruining the smooth finish.

Add extra flavor – A splash of almond or coconut extract takes it up a notch.

Make it gluten-free – Swap flour for a 1:1 gluten-free blend.

Serving & Storage

Serve at room temperature for the best texture.

Store in an airtight container for up to 3 days.

Freeze unfrosted layers for up to a month.

Fun Variations

Chocolate Fairy Bread Cake – Add ¼ cup cocoa powder to the batter.

Lemon Fairy Bread Cake – Add lemon zest and a splash of lemon juice.

Mini Fairy Bread Cakes – Use cupcake tins for bite-sized fun.

FAQs

Q: Can I use store-bought frosting?

A: Sure! But homemade buttercream gives the best flavor and texture.

Q: Why did my sprinkles bleed into the batter?

A: Use nonpareils or jimmies — avoid sugar-based sprinkles.

Q: Can I make this cake ahead of time?

A: Yes! You can bake the layers a day in advance and frost before serving.

Final Thoughts

The Fairy Bread Cake is more than a dessert — it’s a nostalgic, sprinkle-filled celebration that captures the joy of childhood in every bite. Whether you’re baking it for a party or just for fun, this cake is guaranteed to steal the spotlight.

Ready to create your own Fairy Bread Cake? Don’t forget to share your colorful masterpiece with us — we’d love to see it!