Colorful Vanilla Sprinkle Birthday Cake
A delightful and colorful vanilla cake filled with sprinkles, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup whole milk
Add-ins
- 1/2 cup rainbow sprinkles
Frosting
- 1 cup unsalted butter softened
- 3 cups confectioners' sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/4 cup rainbow sprinkles for decoration
Instructions
Preparation
- Ensure all ingredients are at room temperature. Preheat the oven to 350°F and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk, until you have a smooth batter.
- Gently fold in the rainbow sprinkles into the batter, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Serving
- Once the cake layers are completely cool, prepare the frosting. Beat the butter until smooth, then gradually add the confectioners' sugar, vanilla extract, and milk, beating until light and creamy. Spread frosting between the layers and over the top and sides of the cake.
- Press the remaining sprinkles onto the sides and top of the cake for a colorful finish.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cake in slices, wrapped tightly in plastic wrap and foil.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Fold in sprinkles gently to prevent color bleeding.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version, or dairy-free butter and milk for a dairy-free option.
How to Serve: Pair with milk, coffee, or lemonade. Add candles for birthdays.
Storage & Freshness: Store in an airtight container at room temperature for 3 days, or refrigerate for a week.
Make-Ahead Tips: Bake and freeze the cake layers up to a month in advance. Thaw overnight before frosting.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version, or dairy-free butter and milk for a dairy-free option.
How to Serve: Pair with milk, coffee, or lemonade. Add candles for birthdays.
Storage & Freshness: Store in an airtight container at room temperature for 3 days, or refrigerate for a week.
Make-Ahead Tips: Bake and freeze the cake layers up to a month in advance. Thaw overnight before frosting.