Vanilla Cake Sprinkles

Sophia

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.

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Prep Time 20

Cook Time 35

Total Time 55

Course Dessert

Cuisine American

Servings 12 servings

Calories 430 kcal

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

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

Keyword Vanilla Cake Sprinkles