Discovering the Charm of Dutch Vanilla Cake with Chocolate Sprinkles

In the Netherlands, chocolate sprinkles are far more than just a decorative topping; they are a staple, an everyday joy known as “Hagelslag.” Traditionally, Hagelslag is enjoyed atop a slice of buttered bread, a simple yet profoundly satisfying breakfast or lunch. It’s a quintessential Dutch experience, deeply ingrained in the culture and a fond memory for anyone who has grown up there or visited.

While chocolate chips are now common, this particular Hagelslag Cake recipe harks back to an earlier time, a traditional Dutch cake that reminds me vividly of my grandmother’s kitchen. I have such warm and cherished memories of visiting her apartment on Sunday mornings, the aroma of freshly baked cake filling the air, and indulging in a slice of this very cake. It’s a taste of home, a comforting classic, and now, I am thrilled to share this old-time favorite with you, so you can create your own delicious memories.

What Exactly is Hagelslag? A Quick Cultural Dive

Hagelslag refers to tiny, rod-shaped chocolate sprinkles, akin to chocolate shavings. Unlike the decorative sprinkles often found in other countries, Hagelslag is made with high-quality chocolate, ensuring a rich, authentic flavor. The Dutch take their hagelslag seriously, offering an impressive variety: dark chocolate (pure), milk chocolate (melk), white chocolate (wit), and “kwinkslag,” which is a delightful mix of different chocolate types, often including vanilla or fruit-flavored sprinkles. When baked into a cake, these sprinkles don’t just sit there; they gently melt, creating pockets of intense chocolate flavor and a wonderfully moist texture throughout the cake.

Why This Dutch Hagelslag Cake is So Special

This recipe isn’t just easy; it’s designed to deliver an exceptional cake experience every time. The secret lies in its simplicity and the quality of its core ingredients. The generous amount of butter ensures an incredibly tender, melt-in-your-mouth crumb, living up to its “buttery soft” promise. But what truly sets this cake apart is the unique crispy crust that forms during baking, offering a delightful textural contrast to the soft interior. And, of course, the chocolate hagelslag, which doesn’t just add sweetness but infuses the cake with a deep, comforting chocolate aroma and flavor that will transport you straight to a Dutch bakery. It’s the perfect treat for fika, a birthday, or simply to brighten a regular afternoon.

Essential Ingredients for Your Homemade Chocolate Sprinkles Cake

To embark on your baking adventure and prepare this irresistible Vanilla Cake with Chocolate Sprinkles, you’ll need just a handful of straightforward ingredients. The precise measurements are detailed in the comprehensive recipe card located at the bottom of this blog post. Remember, using ingredients at room temperature generally yields a more consistent and airier batter, contributing to a lighter cake.

• Butter: For this recipe, always opt for unsalted butter. It provides the rich, tender crumb that is characteristic of this cake. Using unsalted butter allows you to control the total sodium content of your baked goods. Ensure it’s softened to room temperature for easier creaming and a smoother batter.
• Sugar: Regular granulated sugar (also known as caster sugar) is perfect here. It not only provides sweetness but also contributes to the cake’s structure and helps create that desirable golden-brown, slightly crisp crust.
• Self-Raising Flour: This is a magical ingredient that already contains baking powder, giving your cake the perfect rise and an airy texture without needing extra leavening agents. If self-raising flour isn’t readily available, don’t worry! You can easily substitute it by combining 1 ⅔ cups of all-purpose flour with ¾ teaspoon of baking powder. Ensure you whisk them together thoroughly before adding to the wet ingredients to distribute the leavening evenly.
• Vanilla Extract: A touch of good quality vanilla extract is crucial for enhancing the overall flavor profile of the cake, complementing the chocolate sprinkles beautifully. For an even more intense vanilla aroma, you could substitute it with the scraped marrow of one vanilla pod or two teaspoons of vanilla sugar.
• Eggs: Large eggs are essential for binding the ingredients together, adding richness to the taste, and contributing to the cake’s structure and rise. Make sure your eggs are at room temperature, as this helps them incorporate more effectively into the batter, leading to a lighter, more uniform cake.
• Chocolate Sprinkles (Hagelslag): The star ingredient! This is where the Hagelslag magic happens. As mentioned, you can choose your favorite type – milk, dark, white, or kwinkslag (mixed). When baked, these sprinkles gently melt into the cake, creating delightful pockets of chocolate and imparting a wonderful, unique chocolate flavor throughout, making it more than just a vanilla cake with a topping.

Mastering the Preparation of Your Dutch Hagelslag Cake

Crafting this delicious cake is a straightforward process, even for novice bakers. Below, you’ll find a detailed step-by-step guide, and for your convenience, a printable version is available in the recipe card at the end of this post. Follow these instructions carefully for the perfect Hagelslag Cake.

1. Prepare Your Oven and Tin: Begin by preheating your oven to 350°F (180°C). This ensures the oven is at the correct temperature when the cake goes in, promoting an even rise. While the oven preheats, lightly grease your 10-inch (23 cm) loaf tin or pound cake tin with butter. Then, dust it with a thin layer of flour, tapping out any excess. This crucial step prevents the cake from sticking and guarantees an easy release after baking.
2. Melt the Butter: Gently melt the butter in a small pan over low heat. Be careful not to let it brown; we want it just melted. Once melted, set it aside to cool slightly. It should still be liquid but not hot when added to the batter. This helps prevent the eggs from cooking and ensures proper mixing.
3. Cream Wet Ingredients: In a large mixing bowl, combine the granulated sugar, eggs, and vanilla extract. Using an electric mixer, beat these ingredients together on high speed for at least 3 minutes. This step is vital for incorporating air into the mixture, which contributes significantly to the cake’s light and airy texture. The mixture should become pale in color and fluffy.
4. Incorporate Flour: Reduce your mixer speed to low. Gradually add the self-raising flour to the wet mixture. Mix only until the flour is just incorporated, and no dry streaks remain. Overmixing the flour can develop the gluten too much, resulting in a tough cake.
5. Add Melted Butter: With the mixer still on low, slowly pour the slightly cooled melted butter into the batter. Continue mixing just until everything is combined and smooth. As soon as the butter is fully incorporated, turn off your mixer.
6. Fold in Sprinkles: Gently sprinkle the chocolate hagelslag over the batter. Using a spatula, carefully fold the sprinkles into the mixture. This gentle approach helps distribute them evenly without deflating the air you’ve just incorporated, ensuring your cake remains airy and the sprinkles don’t all sink to the bottom.
7. Bake to Perfection: Pour the prepared batter into your greased and floured cake tin. Place the tin in the preheated oven and bake for approximately 70 minutes. To check for doneness, insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean, your cake is perfectly baked and ready.
8. Cooling Process: Once baked, remove the cake from the oven and let it stand in the tin at room temperature for about 5 minutes. This brief resting period allows the cake to firm up slightly and cool, causing it to shrink away from the sides of the tin, making it much easier to remove without breaking. After 5 minutes, carefully invert the cake onto a wire rack and allow it to cool completely before slicing and serving. Cooling on a rack prevents the bottom from becoming soggy.

Tips for Baking Your Best Hagelslag Cake Yet

• Room Temperature is Key: For the lightest and fluffiest cake, ensure all your cold ingredients like butter and eggs are at room temperature. This helps them emulsify properly, creating a smoother, more uniform batter that holds air better.
• Perfectly Greased Tin: Don’t skip the greasing and flouring step! For a conventional oven, set the temperature to 350°F (180°C). If using a convection oven (with an air fan), reduce the temperature by 30°F (20°C) to 320°F (160°C) as they cook faster and more intensely. Always bake the cake in the bottom third or center of your oven to prevent the top from browning too quickly or burning.
• The Right Oven Temperature: Brush the cake tin thoroughly with softened butter, ensuring all crevices are covered. Then, sprinkle a tablespoon or two of flour into the tin, tilting and rotating it to coat the buttered surface evenly. Gently tap out any excess flour; otherwise, these dry spots can become unsightly white marks on your beautiful cake.
• Avoid Overmixing: Once you add the flour, mix on low speed just until combined. Overmixing develops the gluten in the flour, which can lead to a dense, tough cake rather than the desired airy and tender texture.
• Vanilla Options: If you don’t have vanilla extract, you can substitute it with the scraped seeds from one vanilla bean for a more intense, pure vanilla flavor, or use two teaspoons of vanilla sugar for a similar effect.
• Self-Rising Flour Substitute: If you don’t have self-raising flour, you can make your own by combining 1 ⅔ cups of all-purpose flour with ¾ teaspoon of baking powder. Whisk them together thoroughly to ensure the baking powder is evenly distributed.
• The Cooling Game: Patience is a virtue when cooling! Allowing the cake to rest in the tin for 5 minutes after baking lets it firm up and gently pull away from the sides as it cools, making removal much easier. Transferring it to a wire rack to cool completely is crucial for preventing a soggy bottom and achieving a perfect texture throughout.

Serving and Storage Suggestions

This Dutch Hagelslag Cake is wonderfully versatile. Enjoy it plain with a cup of coffee or tea for a cozy afternoon treat. For an extra touch of elegance, dust it lightly with powdered sugar or serve it alongside a dollop of fresh whipped cream and some seasonal berries. It’s also fantastic for breakfast, bringing a sweet, comforting start to your day.

• Room Temperature Storage: To maintain its freshness and flavor, store your cooled Hagelslag Cake in an airtight container at room temperature for up to 2-3 days.
• Freezing for Later: This cake freezes beautifully! Once completely cooled, wrap the cake tightly in two layers of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe container. It can be stored in the freezer for up to two months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

This recipe brings a piece of Dutch tradition right into your home, offering a simple yet profoundly satisfying baking experience. The combination of moist vanilla cake, rich chocolate sprinkles, and a crispy crust is truly irresistible. We hope you enjoy baking and sharing this delightful Dutch Vanilla Cake with Chocolate Sprinkles as much as we do!

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

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Vanilla Cake with Chocolate Sprinkles

Andréa