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Classic Birthday Cake with Rainbow Sprinkles – Perfect Spring Celebration

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A tender, moist vanilla cake studded with rainbow sprinkles and topped with a creamy buttercream frosting. Perfect for spring celebrations, this forgiving recipe delivers a joyful, crowd-pleasing dessert every time.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (360g) all-purpose flour
  • 1 tablespoon (14g) baking powder
  • 1 teaspoon (6g) salt
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 1/2 cup (80g) rainbow sprinkles (jimmies)
  • 1 1/2 cups (340g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tablespoons (45-60ml) heavy cream
  • 2 teaspoons (10ml) vanilla extract (for frosting)
  • 1/4 teaspoon (1.5g) salt (for frosting)
  • 1/4 cup (40g) rainbow sprinkles (for decorating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Grease parchment as well.
  2. In a large bowl, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes (5 minutes with a hand mixer). Scrape bowl halfway through.
  3. Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Add vanilla extract with the last egg. Mixture should be smooth and glossy.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. With mixer on low, add about one-third of the flour mixture to the butter mixture, mixing until just combined. Add half of the milk, mix briefly. Repeat with remaining flour and milk, ending with flour. Mix just until no dry flour remains. Finish folding with a rubber spatula.
  6. Gently fold in the 1/2 cup rainbow sprinkles with a spatula, about 10-12 folds.
  7. Divide batter evenly between prepared pans (about 680g each). Smooth tops. Bake for 25-30 minutes, rotating pans halfway through, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Let cakes cool in pans for 10 minutes. Run a knife around edges, turn out onto wire rack, peel off parchment. Cool completely (1-2 hours) before frosting.
  9. For frosting: Beat softened butter on medium-high until smooth and creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low. Add vanilla and salt. Add heavy cream one tablespoon at a time, beating on medium-high until light, fluffy, and spreadable.
  10. Place one cake layer on serving plate. Spread about 1 cup frosting evenly on top. Place second layer upside down on top. Apply thin crumb coat of frosting all over cake. Refrigerate 20 minutes. Apply final layer of frosting, creating swirls or smooth sides. Decorate with remaining 1/4 cup sprinkles while frosting is soft.

Notes

Use jimmies (long cylinder-shaped sprinkles) not nonpareils to avoid color bleeding. Room temperature ingredients are crucial for proper emulsification. Weigh flour for accuracy. Let cakes cool completely before frosting. Crumb coat helps achieve a smooth finish. Cake can be stored at room temperature for up to 3 days or frozen unfrosted for up to 3 months.

Nutrition

Keywords: birthday cake, rainbow sprinkles, spring celebration, vanilla cake, buttercream, classic cake, party cake

Find it online: https://breezybake.com/classic-birthday-cake-with-rainbow-sprinkles-perfect-spring-celebration/