Moist, fluffy, and delightfully festive, this Chocolate Sprinkle Cake—inspired by the traditional German Ottilienkuchen—is pure joy in dessert form. With its tender crumb and nostalgic charm, it’s a crowd-pleaser for kids and adults alike. Whether you’re throwing a birthday party, contributing to a potluck, or simply enjoying a cozy coffee break, this colorful sheet cake brings a playful burst of color and rich, homemade chocolate flavor to any occasion.

Origin Ottilienkuchen (German Chocolate Sprinkle Cake)

Ottilienkuchen is a regional specialty from parts of southern Germany, named after Saint Ottilia. While it goes by different names in various areas, the hallmark is the simple batter, light chocolate flavor, and bright rainbow sprinkles on top.

What I Love About This Recipe

It’s fuss-free, quick to mix, and looks festive straight from the oven. You don’t even need to frost it—just bake and slice!

Also Read : Maple Walnut Ice Cream

Ottilienkuchen (German Chocolate Sprinkle Cake)

Recipe by RecipesVillaCourse: DessertsCuisine: German, EuropeanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ottilienkuchen is a traditional German chocolate cake topped with colorful sprinkles, known for its moist crumb, rich cocoa flavor, and festive appearance—perfect for birthdays, holidays, or cozy weekend baking.

Ingredients

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 2 tablespoons unsweetened cocoa powder

• 1 tablespoon baking powder

• ¼ teaspoon salt

• 4 large eggs

• 1 cup milk

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• 2–3 tablespoons rainbow sprinkles

Directions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
• Add eggs, milk, oil, and vanilla. Beat with a hand mixer or whisk until smooth and no lumps remain.
• Pour batter into the prepared pan and smooth the top.
• Sprinkle evenly with rainbow sprinkles.
• Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool completely in the pan before slicing into squares.

Notes

• For richer chocolate flavor, increase cocoa powder to ¼ cup.
• Ottilienkuchen keeps covered at room temperature up to 3 days.
• You can add a simple glaze of powdered sugar and milk if you’d like extra sweetness.