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Perfect Classic Birthday Cake with Easy Sprinkle Buttercream

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A tender, moist vanilla cake with buttermilk and a sprinkle-studded buttercream, perfect for birthdays and celebrations. This recipe is a tradition in the making, passed down from a chance encounter at the DMV.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 2 cups (400g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (120ml) vegetable oil
  • 4 large eggs, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (452g) unsalted butter, softened (for buttercream)
  • 5 cups (600g) powdered sugar, sifted
  • 3–4 tablespoons (45-60ml) heavy cream
  • 2 teaspoons vanilla extract (for buttercream)
  • 1/4 teaspoon salt (for buttercream)
  • 1/2 cup (80g) rainbow sprinkles (jimmies)
  • 1/4 cup (40g) extra sprinkles for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper. Dust sides with flour and tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer with paddle attachment, beat 1 cup softened butter and 2 cups granulated sugar on medium speed for 5 minutes until light and fluffy. Scrape down bowl halfway through.
  4. With mixer on medium speed, drizzle in vegetable oil. Add eggs one at a time, beating well after each. Add vanilla extract and mix until combined.
  5. Reduce mixer speed to low. Add flour mixture in three additions, alternating with buttermilk in two additions, starting and ending with flour. Mix just until combined. Fold batter a few times with a spatula.
  6. Divide batter evenly among prepared pans. Bake for 22-28 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire rack. Remove parchment and cool completely.
  7. For buttercream: Beat 2 cups softened butter on medium speed for 3 minutes until smooth. Gradually add sifted powdered sugar, 1 cup at a time, on low speed. Add 3 tablespoons heavy cream, 2 teaspoons vanilla, and 1/4 teaspoon salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy. Add remaining tablespoon of cream if needed.
  8. Gently fold 1/2 cup rainbow jimmies into buttercream until just distributed.
  9. Assemble cake: Place one layer on serving plate. Spread about 3/4 cup buttercream on top. Repeat with remaining layers. Apply thin crumb coat and refrigerate for 20 minutes. Apply final layer of buttercream, smoothing top and sides.
  10. Press extra sprinkles onto sides and top of cake. Serve at room temperature.

Notes

Use jimmies (rod-shaped sprinkles) not nonpareils to prevent color bleeding. Room temperature ingredients are crucial for proper emulsification. For best results, chill cake after crumb coat for 20 minutes. Cake layers can be frozen for up to 3 months; buttercream can be refrigerated for up to 2 weeks.

Nutrition

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

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