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Easy Classic Birthday Cake with Sprinkle Buttercream

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This easy classic birthday cake with sprinkle buttercream is the recipe you’ll come back to again and again. It’s simple enough for a beginner baker but impressive enough for a party, with a soft, tender crumb and creamy, colorful frosting that comes together in under two hours using ingredients you probably already have.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3 ½ cups (420g) powdered sugar
  • 2 tablespoons heavy cream or whole milk
  • 1 ½ teaspoons vanilla extract
  • ⅓ cup (60g) rainbow jimmies sprinkles
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or non-stick spray. Cut two circles of parchment paper to fit the bottoms, place them in the pans, and grease the parchment too.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light, fluffy, and pale in color, about 5 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat until combined.
  5. With the mixer on low speed, add one-third of the flour mixture to the butter mixture. Mix until just combined. Pour in half of the milk, mix briefly, then add another third of the flour. Follow with the remaining milk, then the last of the flour. Mix only until you no longer see streaks of flour. Use a spatula to give the batter a final fold from the bottom.
  6. Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  7. While the cakes cool, make the frosting. In a large bowl, beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the heavy cream, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 3-4 minutes until light, fluffy, and spreadable. Fold in the sprinkles with a spatula.
  8. Place one cooled cake layer on your serving plate. Spread about ½ cup of buttercream evenly on top. Place the second layer on top, upside down. Apply a thin layer of frosting all over the cake (crumb coat) and refrigerate for 15 minutes to set. Then apply the remaining frosting in a thick, generous layer. Top with extra sprinkles if desired.

Notes

Room temperature ingredients are essential for best results. If you forgot to soften butter, cut it into small cubes and let sit for 15 minutes, or microwave in 10-second bursts. For clean slices, chill the cake for 30 minutes before cutting. The cake can be stored at room temperature for up to 3 days or frozen for up to 3 months. Sprinkles may bleed color after a day or two, creating a tie-dye effect.

Nutrition

Keywords: birthday cake, sprinkle cake, vanilla cake, buttercream, easy cake, classic cake, celebration cake

Find it online: https://flurpchef.com/easy-classic-birthday-cake-with-sprinkle-buttercream/