Ingredients:

  • 3 cups (360g) All-Purpose Flour, spooned and leveled
  • 1 ¾ cups (350g) Granulated Sugar
  • 1 tbsp (15g) Baking Powder
  • ½ tsp (3g) Fine Salt (for cake)
  • 1 cup (226g) Unsalted Butter, room temperature
  • 4 Large Eggs, room temperature
  • 1 cup (240ml) Whole Milk, room temperature
  • 2 tsp (10ml) Vanilla Extract (for cake)
  • ¾ cup (130g) Rainbow Sprinkles (Jimmies)
  • 1 ½ cups (340g) Unsalted Butter, softened (for frosting)
  • 6 cups (720g) Powdered Sugar, sifted
  • 4–6 tbsp Heavy Cream or Milk
  • 1 ½ tsp Vanilla Extract (for frosting)
  • Pinch of Fine Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease, flour, and line the bottoms of two 8-inch cake pans with parchment circles.
  2. In the mixer bowl, combine the flour, sugar, baking powder, and salt. Mix briefly on low speed.
  3. Add the softened butter in chunks. Mix on low speed until the mixture resembles coarse sand or fine cornmeal (reverse-creaming method).
  4. In a separate bowl, whisk together the eggs, milk, and 2 tsp vanilla extract until just combined.
  5. Gradually add the wet mixture to the dry/butter mixture, starting on low speed and increasing to medium. Mix until just combined and smooth (about 1 minute). Do not overmix.
  6. Gently fold in the rainbow sprinkles using a spatula, being careful not to crush them.
  7. Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a skewer inserted comes out clean. Let cool in the pans for 10 minutes before inverting onto cooling racks to cool completely.
  8. For the buttercream: Beat the 1 ½ cups of softened butter until light and fluffy (about 3 minutes).
  9. Gradually add the sifted powdered sugar on low speed. Once incorporated, add vanilla, salt, and 4 tablespoons of cream. Beat on medium-high speed until light and fluffy (3–5 minutes), adding more cream if necessary for desired consistency.
  10. Level the cooled cake layers if needed. Place the first layer on a serving plate, spread with frosting.
  11. Top with the second layer. Apply a thin crumb coat of frosting all over the cake and chill for 15 minutes.
  12. Apply the final, thick coat of frosting and decorate the top as desired.