Description
A moist, tender vanilla birthday cake with silky buttercream and rainbow sprinkles. This easy recipe uses simple pantry ingredients and is perfect for celebrations or any day that feels special.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups (360ml) buttermilk, room temperature
- ¼ cup (60ml) vegetable oil
- ½ cup (80g) rainbow sprinkles (jimmies)
- 1½ cups (339g) unsalted butter, softened (for frosting)
- 4 cups (480g) powdered sugar
- 2 teaspoons pure vanilla extract (for frosting)
- 3–4 tablespoons heavy cream
- ¼ teaspoon salt (for frosting)
- ⅓ cup (50g) rainbow sprinkles (for frosting, plus more for decorating)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease parchment, and dust with flour.
- In a stand mixer with paddle attachment, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape bowl halfway through.
- Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined. Scrape bowl again.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- With mixer on low, add one-third of flour mixture to butter mixture, mixing until just combined. Add half of buttermilk and vegetable oil, mixing on low. Repeat with another third of flour, remaining buttermilk, and final third of flour. Mix only until flour disappears.
- Remove bowl from mixer. Gently fold in rainbow sprinkles with a rubber spatula until just distributed (8-10 strokes).
- Divide batter evenly between prepared pans. Smooth tops. Bake for 28-32 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a cooling rack. Remove parchment and cool completely.
- For frosting: In stand mixer with paddle attachment, beat softened butter on medium speed for 2 minutes until smooth. Add powdered sugar one cup at a time on low speed. Add vanilla, salt, and 3 tablespoons heavy cream. Beat on medium-high for 3-4 minutes until light and fluffy. Add more cream if needed. Fold in sprinkles by hand.
- Place one cake layer on serving plate. Spread about ¾ cup frosting evenly on top. Place second layer on top, centered. Apply a thin crumb coat of frosting all over. Refrigerate for 15-20 minutes to set.
- Apply remaining frosting in a thick, even layer. Use an offset spatula to create swirls or smooth sides. Top with extra sprinkles while frosting is soft.
Notes
Room temperature ingredients are crucial for best texture. Don’t overmix batter. Weigh flour for accuracy. Rotate pans halfway through baking. Cool cake completely before frosting. Chill cake after crumb coat for smooth final layer. Flavors improve after day one.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42
- Sodium: 380
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 66
- Fiber: 1
- Protein: 5
Keywords: vanilla birthday cake, sprinkle frosting, classic cake, homemade cake, birthday cake recipe, easy cake, buttercream frosting