Description
A festive and colorful vanilla cake filled with rainbow sprinkles, topped with creamy vanilla buttercream frosting and extra sprinkles for a fun celebration treat.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1/2 cup rainbow sprinkles (jimmies type)
- 1 cup unsalted butter (for frosting), softened
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract (for frosting)
- Pinch of salt (for frosting)
- Extra rainbow sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Gently fold in the rainbow sprinkles.
- Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make frosting: Beat butter until creamy. Gradually add powdered sugar, beating until fluffy.
- Add vanilla, salt, and 2 tablespoons of cream or milk. Beat until smooth, adding more cream as needed for desired consistency.
- Frost cooled cakes, stacking if desired, and cover with sprinkles.
Notes
- Use jimmies (rod-shaped sprinkles) to avoid color bleeding in the batter.
- Cakes can be baked ahead and frozen for up to 1 month.
- Adjust frosting consistency with more cream or powdered sugar as needed.
- For cupcakes, bake 18–22 minutes instead.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 48g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg