Mini Ombre Sprinkle Cakes

Cook Time 30 minutes
Total Time 30 minutes
Servings 12 cakes
Author Dana at


  • 1 box white cake mix plus:
  • -1 Cup water
  • - 3 egg whites
  • - 1/4 Cup vegetable oil
  • 1 box red velvet cake mix plus:
  • -3 eggs
  • -1 Cup water
  • - 1/3 Cup vegetable oil
  • 3 x recipe your favorite buttercream frosting I used this one from my Surprise Inside Heart Cupcakes
  • Lots and lots of sprinkles


  • Preheat oven to 350 degrees. Make cake mixes as described on the back of the boxes.
  • Spray whoppie pie tin with baking spray. Fill whoppie pie tin 2/3 full with the white cake mix. Cook 8-10 minutes until toothpick inserted into the center comes out clean. Place on wired rack for 5 minutes to cool. Pop out cakes and let cool completely.
  • Repeat with the red velvet cake mix.
  • Next, there will be leftover batter from both cake mixes. Place a little of the red velvet mix into the remaining white cake mix and mix to form a pink cake. You can make this are pale or as dark as desired. I went for a medium pink so the ombre would look more gradual. Fill whoopie pie tin again and bake as previous cakes and let cook.
  • When cakes are cooling make the frosting, then when cool layer them with the frosting. I liked the red on the bottom, but that's totally up to you. Let then set in the fridge for 30 minutes.
  • Then, frost them like a regular cake. Taking your sprinkles, very carefully push the sprinkles into the cakes using your hands. This part is tricky, be patient.
  • Serve and enjoy!