Description
A soft vanilla cake infused with pastel-colored layers and a fun, festive sprinkle finish—perfect for birthdays and celebrations.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup milk
- Food coloring gels (pastel pink, blue, yellow, green, etc.)
- 4–5 cups vanilla buttercream or cream cheese frosting
- 1 cup pastel rainbow sprinkles
Instructions
- Preheat oven to 350 °F (175 °C). Grease and line 4–6 round cake pans (6- or 8-inch) or bake in batches.
- Cream butter and sugar until light and fluffy (3–5 minutes). Beat in eggs one at a time, then vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the creamed mixture, starting and ending with flour. Mix until smooth.
- Divide batter evenly into bowls and tint each portion with a different pastel gel color.
- Pour into prepared pans and bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Level cake layers with a serrated knife if needed.
- Layer cakes with frosting between each. Frost top and sides with a thin crumb coat. Chill briefly, then apply final coat.
- Press pastel sprinkles gently onto sides and scatter some on top. Chill again to set.
- Slice and serve at room temperature for best texture.
Notes
- Use gel food coloring for soft, vibrant pastels without altering batter consistency.
- Make layers and frosting ahead; store separately, then assemble fresh.
- Use a turntable for smoother frosting and more even sprinkle application.
- Apply sprinkles with parchment paper below to catch excess.
Nutrition
- Serving Size: 1 slice (1/14 of cake)
- Calories: Approx. 420 kcal
- Sugar: Approx. 38 g
- Sodium: Approx. 150 mg
- Fat: Approx. 22 g
- Saturated Fat: Approx. 13 g
- Unsaturated Fat: Approx. 7 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 52 g
- Fiber: Approx. 0.5 g
- Protein: Approx. 4 g
- Cholesterol: Approx. 85 mg