A soft, fluffy vanilla cake layered with smooth buttercream and finished with colorful sprinkles—perfect for any celebration!
🧁 Ingredients
Vanilla Cake
2 cups (250 g) all-purpose flour
2½ tsp baking powder
¼ tsp salt
¾ cup (170 g) unsalted butter, softened
1½ cups (300 g) granulated sugar
3 large eggs
¾ cup (180 ml) milk
2 tsp vanilla extract
Vanilla Buttercream
1½ cups (340 g) unsalted butter, softened
4½–5 cups (540–600 g) icing sugar
3–4 tbsp milk or cream
2 tsp vanilla extract
A pinch of salt
✨ Decoration
Rainbow sprinkles (as needed)
👩🍳 Instructions
Preheat & Prepare
Preheat oven to 170°C (340°F). Grease and line two 8-inch round cake pans.
Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter & Sugar
Beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
Combine Batter
Add dry ingredients in batches, alternating with milk. Mix gently until smooth.
Bake
Divide batter evenly between pans. Bake for 30–35 minutes, or until a skewer comes out clean. Let cakes cool completely.
Make Buttercream
Beat butter until creamy. Gradually add icing sugar, then mix in vanilla, salt, and milk until smooth and spreadable.
Assemble Cake
Level cakes if needed. Spread buttercream between layers, then frost the top and sides.
Decorate
Create soft swirl patterns on top and press rainbow sprinkles around the edges and base.
Chill & Serve
Chill briefly before slicing for cleaner cuts.
