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Best Classic Vanilla Birthday Cake with Sprinkle Frosting

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A moist, tender vanilla cake with creamy sprinkle-studded buttercream frosting. Perfect for birthdays and celebrations, this cake uses simple pantry ingredients and is forgiving for bakers of all skill levels.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups buttermilk, room temperature
  • ½ cup vegetable oil
  • 1½ cups unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 3–4 tablespoons heavy cream (for frosting)
  • 2 teaspoons vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • ½ cup rainbow sprinkles (jimmies), plus more for garnish (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and dust sides with flour.
  2. Cream the butter and sugar: In a large mixing bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape down sides halfway through.
  3. Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Whisk dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Combine wet and dry: With mixer on low, add dry ingredients in three additions, alternating with buttermilk. Start and end with flour mixture. Mix just until combined.
  6. Add oil: Fold in vegetable oil by hand with a rubber spatula.
  7. Divide batter evenly into prepared pans (about 700g each).
  8. Bake for 28-32 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  9. Cool in pans for 10 minutes, then turn out onto a cooling rack. Remove parchment and cool completely (about 1 hour).
  10. For frosting: Beat softened butter on medium speed for 2-3 minutes until smooth and creamy.
  11. Gradually add sifted powdered sugar, one cup at a time, beating on low. Add heavy cream, vanilla, and salt.
  12. Increase speed to medium-high and beat for 3-4 minutes until light, fluffy, and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  13. Gently fold in rainbow sprinkles by hand.
  14. Assembly: Place one cake layer on serving plate. Spread about ¾ cup frosting evenly on top.
  15. Place second layer on top, flat side up. Apply a thin crumb coat of frosting all over the cake. Refrigerate for 15 minutes to set.
  16. Apply remaining frosting in a thick, even layer. Use an offset spatula for smooth sides or create swirls on top.
  17. Garnish with extra sprinkles on top and around the base, pressing gently into frosting.

Notes

Room temperature ingredients are crucial. Don’t overmix the batter. Chill cake before frosting for easier handling. Use jimmies sprinkles, not nonpareils, to avoid color bleeding. Cake can be made a day ahead; flavors deepen overnight.

Nutrition

Keywords: vanilla birthday cake, sprinkle frosting, classic cake, birthday cake, homemade cake, buttercream frosting

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