Description
A delightful and colorful cake filled with sprinkles, perfect for any celebration!
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup sprinkles (rainbow or your choice)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Additional sprinkles for decorating
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the sprinkles.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
For the Frosting:
- Beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the heavy cream and vanilla extract, and beat on high until light and fluffy.
- Frost the cooled cakes and decorate with additional sprinkles.
Notes
- Sprinkles: Use nonpareils or jimmies for better results; some sprinkles bleed into the batter.
- Storage: Keep leftovers covered at room temperature for up to 3 days or in the fridge for up to a week.
- Variations: Add lemon zest or almond extract for a twist on flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes