Vanilla cake sprinkles is a soft, fluffy vanilla cake topped with creamy buttercream and colorful sprinkles. I made this delicious vanilla cake sprinkles because I was inspired by a bakery I visited that showcased beautifully decorated cakes.
The main specialty of this vanilla cake sprinkles is its tender texture and sweet, creamy frosting, enhanced by fun sprinkles.
This cake uses butter, flour, sugar, eggs, buttermilk, and vanilla for the base, while the frosting is rich with butter, confectioners’ sugar, milk, and vanilla.
I will now show step-by-step how to make this vanilla cake sprinkles.
About This Vanilla Cake Sprinkles
This vanilla cake sprinkles has a light, tender texture that melts in the mouth. The buttery flavor balances gently with sweet, soft crumb, while the vanilla adds a warm, comforting note.
Small bursts of colorful sprinkles provide a playful crunch and a hint of sugary sweetness throughout. The cake feels airy yet rich, offering a creamy sensation when paired with smooth vanilla buttercream.
The sweetness is pleasant, not overwhelming, and the overall taste creates a joyful experience that appeals to both children and adults. Each slice delights with soft, moist, flavorful layers.
How To Prepare Vanilla Cake Sprinkles?
To make this Vanilla Cake Sprinkles perfectly, follow each step carefully! I’ve shared clear instructions and tips to help you along the way.
A list of helpful kitchen tools is included, though not all are required. Use what you have, and you’ll still create a soft, colorful, and delicious cake everyone will lov
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 2 x 8-inch round cake pans
- Cooling rack
- Offset spatula or butter knife
Ingredients
For the Cake:
- ¾ cup (170 g) unsalted butter, room temperature
- 2½ cups (280 g) all-purpose flour
- 2¼ tsp baking powder
- ¾ tsp salt
- 1⅔ cups (333 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 mL) buttermilk
- 1 Tbsp (15 mL) vanilla extract
For the Vanilla Buttercream:
- 1½ cups (340 g) unsalted butter, softened to room temperature
- 5½ cups (650 g) confectioners’ sugar
- 1/3 cup (80 mL) whole milk or heavy cream
- 1/8 tsp salt
- 1½ tsp pure vanilla extract
- 1 Tbsp sprinkles (for decoration)
Instructions
Step 1: Prepare your pans and oven
Start by preheating your oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans with butter or nonstick spray and line the bottoms with parchment paper so the cakes don’t stick.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together 2½ cups (280 g) of flour, 2¼ teaspoons of baking powder, and ¾ teaspoon of salt. Set this aside for now.
Step 3: Cream the butter and sugar
In a large mixing bowl, beat ¾ cup (170 g) of unsalted butter with 1⅔ cups (333 g) of granulated sugar until the mixture is light and fluffy. This should take about 3 to 4 minutes.
Step 4: Add the eggs and vanilla
Add 3 room-temperature eggs one at a time, beating well after each addition. Then stir in 1 tablespoon (15 mL) of vanilla extract until the batter is smooth.
Step 5: Combine wet and dry ingredients
Now alternate adding the flour mixture and 1 cup (240 mL) of buttermilk to the butter mixture. Start and finish with the flour mixture. Mix gently until just combined, then fold in 1 tablespoon of sprinkles without overmixing.
Step 6: Bake the cake
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a cooling rack to cool completely.
Step 7: Make the buttercream
Beat 1½ cups (340 g) of unsalted butter until creamy. Gradually add 5½ cups (650 g) of confectioners’ sugar, ⅓ cup (80 mL) of milk or cream, 1/8 teaspoon of salt, and 1½ teaspoons of vanilla extract. Beat everything together for 3 to 4 minutes until the frosting is light and fluffy.
Step 8: Assemble and decorate
Place one cake layer on your serving plate. Spread a layer of buttercream evenly on top. Place the second cake layer over it and frost the entire cake with the remaining buttercream. Sprinkle the remaining 1 tablespoon of sprinkles on top for a festive touch.
Notes: Make sure eggs and butter are at room temperature to achieve a smooth, airy batter. Use a gentle folding motion when adding sprinkles to avoid bleeding colors.
Nutrition Facts Of Vanilla Cake Sprinkles
| Nutrition | Amounts |
|---|---|
| Calories | 430 kcal |
| Protein | 4g |
| Carbohydrates | 58g |
| Sugar | 38g |
| Fat | 19g |
| Saturated Fat | 11g |
| Sodium | 200mg |
Why You Must Make
You must make this vanilla cake sprinkles because it delivers a soft, tender cake that everyone loves. The creamy buttercream frosting adds richness without being too heavy, while the colorful sprinkles bring fun and joy to the presentation.
Baking this cake allows control over ingredients, ensuring freshness and quality. It creates a sense of accomplishment and brings people together around a homemade treat.
The cake’s delicate vanilla flavor appeals to all ages, making it a reliable choice for celebrations or casual moments. Making it fills the kitchen with warmth and a sweet, inviting aroma.
Why My Recipe Works
My recipe works because it carefully balances ingredients to create a tender, moist cake that holds its shape while staying soft.
Room-temperature butter and eggs ensure even mixing, while alternating flour and buttermilk keeps the batter light and airy.
The precise amount of sugar adds sweetness without making the cake dense. Folding in sprinkles gently prevents color bleeding, and the baking time allows the layers to cook evenly.
The buttercream is creamy yet stable, making it easy to frost. Following these steps guarantees a visually appealing, flavorful cake that tastes as good as it looks.
Professional Baking Tips
1. Preheat the oven fully before placing the cake inside. A consistent temperature ensures even rising and browning.
2. Measure ingredients carefully, especially flour and sugar. Too much or too little can change texture and structure.
3. Room-temperature butter and eggs mix more smoothly, giving the batter a lighter texture.
4. Fold delicate ingredients like sprinkles or fruit gently to avoid deflating the batter.
5. Test cakes for doneness with a toothpick or skewer. Remove from the oven when it comes out clean or with only a few crumbs attached.
6. Cool cakes completely before frosting. Warm layers can melt the buttercream and create uneven surfaces.
Serving Suggestions
Serve the vanilla cake sprinkles on a decorative cake stand or plate to highlight the colorful topping. Slice into even pieces using a sharp knife for clean edges.
Pair with a glass of cold milk, a cup of coffee, or tea to complement the sweetness. Add fresh berries or fruit on the side for a bright, refreshing contrast.
For celebrations, place additional sprinkles around the serving platter or drizzle a light glaze over the frosting to enhance presentation. Serve at room temperature so the cake stays soft and the buttercream creamy.
Nutrition Benefits
This vanilla cake sprinkles provides energy from carbohydrates and sugars, making it a quick source of fuel. Eggs and butter add protein and healthy fats, supporting muscle and cell function.
Milk in the frosting contributes calcium and vitamin D, which help maintain strong bones. Although this cake is a treat, it can offer small amounts of essential nutrients like phosphorus from eggs and milk.
Sprinkles add color and fun but minimal nutrition. Enjoying this cake in moderation satisfies sweet cravings while providing a balance of energy, protein, and fats in one indulgent dessert.
Best Variations
➢ Chocolate Swirl Vanilla Cake Sprinkles – A marbled cake that combines creamy vanilla batter with rich chocolate swirls. The contrasting colors create a beautiful pattern inside each slice, and the chocolate adds a deeper, slightly bittersweet flavor that balances the sweetness of the vanilla buttercream.
➢ Strawberry Vanilla Cake Sprinkles – Fresh strawberry pieces or puree mixed into the batter give a natural fruity sweetness and subtle pink tint. The cake feels lighter and more refreshing, and the fruity flavor pairs beautifully with the smooth vanilla frosting.
➢ Lemon Vanilla Cake Sprinkles – Adding lemon zest and a touch of lemon juice brightens the flavor, giving a light, tangy freshness to the cake. The lemon enhances the vanilla aroma, and the frosting can be slightly flavored with lemon for a cohesive, zesty dessert.
➢ Funfetti Vanilla Cake Sprinkles – Extra rainbow sprinkles folded into the batter create playful, colorful dots throughout the cake. Each slice feels festive and fun, perfect for celebrations, and the small bursts of sweetness from the sprinkles add a tiny crunch.
➢ Caramel Vanilla Cake Sprinkles – Drizzling golden caramel sauce over the frosted cake adds a rich, buttery sweetness that contrasts with the soft cake and creamy buttercream. The caramel can form light ribbons on the frosting, making each slice indulgent and visually appealing.
Additions
➤ Chopped Nuts – Add ½ cup of finely chopped almonds, pecans, or walnuts to the batter or sprinkle on top of the frosting for a crunchy texture and nutty flavor.
➤ Chocolate Chips – Mix ½ cup of mini or regular chocolate chips into the cake batter to add small pockets of melted chocolate in every slice.
➤ Fruit Layers – Add thin slices of fresh strawberries, raspberries, or blueberries between cake layers for a juicy, flavorful surprise.
➤ Shredded Coconut – Sprinkle ¼–½ cup of toasted or unsweetened shredded coconut on top of the frosting to add texture and a tropical note.
➤ Caramel or Chocolate Drizzle– Drizzle caramel, chocolate ganache, or butterscotch over the frosted cake to enhance flavor and create a visually striking dessert.
Cake Storage
Store the vanilla cake sprinkles in an airtight container at room temperature for up to 2 days to keep it soft. For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to 5 days.
To freeze, wrap each cake layer separately in plastic wrap and then in aluminum foil; store in the freezer for up to 2 months. Thaw frozen cake layers at room temperature before frosting.
Keep the decorated cake covered to protect the sprinkles and prevent the frosting from drying out.
FAQs About Vanilla Cake Sprinkles
Why did my cake come out dense or didn’t rise well?
If the cake is dense, it could be due to too much flour, expired baking powder, or incorrect oven temperature. Accurate measuring helps prevent density.
How do I know when the cake is fully baked?
A few moist crumbs on a toothpick or checking the internal temperature around 205 °F are good signs your cake is done.
Can I substitute ingredients if I run out of something?
Substitutions can change texture. For example, swapping different flours or liquids may affect rise and moisture, so be cautious.
Why did my buttercream turn grainy or split?
Buttercream can go grainy if the butter is too cold or whipped too fast; warming it slightly and remixing gently can help.
Can I leave the cake in the fridge before serving?
Refrigeration can dry the cake and chalky frost; cover it well or bring it back to room temperature before serving.
Conclusion
This delicious vanilla cake sprinkles is a recipe everyone will enjoy. After making it, the soft, moist cake and creamy buttercream always bring smiles to anyone who tastes it.
I make this recipe often for serving guests and special moments, and every time I bake it, the results are delightful and satisfying.
I wanted to share my easy method so others can enjoy the same experience at home. The colorful sprinkles and rich flavor make it a treat that is fun, inviting, and truly enjoyable for all ages.
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Vanilla Cake Sprinkles
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 2 x 8-inch round cake pans
- Cooling rack
- Offset spatula or butter knife
Ingredients
For the Cake:
- ¾ cup 170 g unsalted butter, room temperature
- 2½ cups 280 g all-purpose flour
- 2¼ tsp baking powder
- ¾ tsp salt
- 1⅔ cups 333 g granulated sugar
- 3 large eggs room temperature
- 1 cup 240 mL buttermilk
- 1 Tbsp 15 mL vanilla extract
For the Vanilla Buttercream:
- 1½ cups 340 g unsalted butter, softened to room temperature
- 5½ cups 650 g confectioners’ sugar
- 1/3 cup 80 mL whole milk or heavy cream
- 1/8 tsp salt
- 1½ tsp pure vanilla extract
- 1 Tbsp sprinkles for decoration
Instructions
Step 1: Prepare your pans and oven
- Start by preheating your oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans with butter or nonstick spray and line the bottoms with parchment paper so the cakes don’t stick.
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together 2½ cups (280 g) of flour, 2¼ teaspoons of baking powder, and ¾ teaspoon of salt. Set this aside for now.
Step 3: Cream the butter and sugar
- In a large mixing bowl, beat ¾ cup (170 g) of unsalted butter with 1⅔ cups (333 g) of granulated sugar until the mixture is light and fluffy. This should take about 3 to 4 minutes.
Step 4: Add the eggs and vanilla
- Add 3 room-temperature eggs one at a time, beating well after each addition. Then stir in 1 tablespoon (15 mL) of vanilla extract until the batter is smooth.
Step 5: Combine wet and dry ingredients
- Now alternate adding the flour mixture and 1 cup (240 mL) of buttermilk to the butter mixture. Start and finish with the flour mixture. Mix gently until just combined, then fold in 1 tablespoon of sprinkles without overmixing.
Step 6: Bake the cake
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a cooling rack to cool completely.
Step 7: Make the buttercream
- Beat 1½ cups (340 g) of unsalted butter until creamy. Gradually add 5½ cups (650 g) of confectioners’ sugar, ⅓ cup (80 mL) of milk or cream, 1/8 teaspoon of salt, and 1½ teaspoons of vanilla extract. Beat everything together for 3 to 4 minutes until the frosting is light and fluffy.
Step 8: Assemble and decorate
- Place one cake layer on your serving plate. Spread a layer of buttercream evenly on top. Place the second cake layer over it and frost the entire cake with the remaining buttercream. Sprinkle the remaining 1 tablespoon of sprinkles on top for a festive touch.
Notes
Nutrition Facts Of Vanilla Cake Sprinkles
Calories: 430 kcal | Protein: 4g | Carbohydrates: 58g | Sugar: 38g | Fat: 19g | Saturated Fat: 11g | Sodium: 200mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.