A soft, fluffy vanilla cake layered with smooth buttercream and finished with colorful sprinkles\u2014perfect for any celebration!<\/p>\n
\ud83e\uddc1 Ingredients
\nVanilla Cake
\n2 cups (250 g) all-purpose flour
\n2\u00bd tsp baking powder
\n\u00bc tsp salt
\n\u00be cup (170 g) unsalted butter, softened
\n1\u00bd cups (300 g) granulated sugar
\n3 large eggs
\n\u00be cup (180 ml) milk
\n2 tsp vanilla extract
\nVanilla Buttercream
\n1\u00bd cups (340 g) unsalted butter, softened
\n4\u00bd\u20135 cups (540\u2013600 g) icing sugar
\n3\u20134 tbsp milk or cream
\n2 tsp vanilla extract
\nA pinch of salt
\n\u2728 Decoration
\nRainbow sprinkles (as needed)
\n\ud83d\udc69\u200d\ud83c\udf73 Instructions
\nPreheat & Prepare
\nPreheat oven to 170\u00b0C (340\u00b0F). Grease and line two 8-inch round cake pans.
\nMix Dry Ingredients
\nIn a bowl, whisk together flour, baking powder, and salt. Set aside.
\nCream Butter & Sugar
\nBeat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
\nCombine Batter
\nAdd dry ingredients in batches, alternating with milk. Mix gently until smooth.
\nBake
\nDivide batter evenly between pans. Bake for 30\u201335 minutes, or until a skewer comes out clean. Let cakes cool completely.
\nMake Buttercream
\nBeat butter until creamy. Gradually add icing sugar, then mix in vanilla, salt, and milk until smooth and spreadable.
\nAssemble Cake
\nLevel cakes if needed. Spread buttercream between layers, then frost the top and sides.
\nDecorate
\nCreate soft swirl patterns on top and press rainbow sprinkles around the edges and base.
\nChill & Serve
\nChill briefly before slicing for cleaner cuts.<\/p>\n","protected":false},"excerpt":{"rendered":"
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