Ingredients
Method
- Preheat the oven to 350°F (175°C)
- Grease and flour two 9-inch round or a 9x13-inch rectangular baking pan
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy
- Add eggs one at a time, beating well after each addition
- Mix in the vanilla extract
- In a separate bowl, whisk together the flour, baking powder, and salt
- Gradually add the dry ingredients to the wet mixture, alternating with the warm milk
- Fold in ½ cup of the sprinkles into the batter
- Pour the batter into the prepared pans
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean
- Let the cakes cool completely before assembling and frosting
- Spread buttercream frosting between the layers and on top, then sprinkle the remaining ¼ cup of sprinkles on the frosting
Nutrition
Notes
For a lighter texture, substitute all-purpose flour with cake flour.
For a vegan version, use vegan butter, plant-based milk, and egg substitutes.
Store the cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
For a vegan version, use vegan butter, plant-based milk, and egg substitutes.
Store the cake in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.