Ingredients
- Nonstick spray
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 3/4 cup Butter softened to room temperature
- 3/4 cups Sugar
- 3 Eggs
- 1/2 tbsp Vanilla extract
- 3/4 cups Buttermilk
- 1/2 cup Rainbow Sprinkles plus more for decorating the top
- Vanilla buttercream frosting
- Birthday candles
Instructions
- Preheat oven to 350F (175C) and prepare (2) 6 or 8 inch round cake pans by generously greasing with nonstick spray. Line the bottom of each pan with parchment paper. (cut the paper into a circle)
- In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three separate times alternating with the buttermilk in between, beginning and ending with the flour mixture. Do not overmix this batter. The less you mix, the lighter the cake will be. Using a spatula fold in the sprinkles.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack or baking sheet. Allow to cool completely before frosting.
- Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer and spread a thick layer of the frosting. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.
Birthday Cake
Ingredients
- Nonstick spray
- 1.5 cups All-purpose flour
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Salt
- 3/4 cup Butter softened to room temperature
- 3/4 cups Sugar
- 3 Eggs
- 1/2 tbsp Vanilla extract
- 3/4 cups Buttermilk
- 1/2 cup Rainbow Sprinkles plus more for decorating the top
- Vanilla buttercream frosting
- Birthday candles
Instructions
- Preheat oven to 350F (175C) and prepare (2) 6 or 8 inch round cake pans by generously greasing with nonstick spray. Line the bottom of each pan with parchment paper. (cut the paper into a circle)
- In a bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three separate times alternating with the buttermilk in between, beginning and ending with the flour mixture. Do not overmix this batter. The less you mix, the lighter the cake will be. Using a spatula fold in the sprinkles.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack or baking sheet. Allow to cool completely before frosting.
- Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer and spread a thick layer of the frosting. Spread frosting over the top and sides of the cake. Cake should be kept in the fridge, but bring it to room temperature before serving.
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