Do you love sprinkles? Who doesn’t, right? So, we added sprinkles inside and around the cake. As a result, I find kids are most fascinated with this cake. In fact, I made this cake for a kid’s party recently and it was gone in 5 minutes. And everyone said it was the lightest and airiest cake they ever tasted.
About this cake
I must admit this is one of the easiest cakes on this blog. And that’s one of the reasons I love making it often. The batter is my butter-based vanilla cake batter that comes together in just about 5 to 7 minutes and bakes for about 30 minutes. The frosting is another fun element on this cake because it uses only two ingredients, butter and condensed milk. Know anyone that loves condensed milk? I must warn you though the frosting is addictive and I find it so difficult to stop tasting everytime I am frosting a cake with it. If there is one piece of advice I’d give you about this cake it is to make more than you think you need. It gets over so quickly.
Ingredients and substitutes
All-purpose flour – I use regular all-purpose flour. If you use cake flour, reduce the baking powder in the recipe by 1/2 tsp.Sugar – I’m using white sugar, but you can certainly use both white or brown.Butter- Use room temperature, unsalted butter. If salted butter is all you have, you can use it, but omit salt in the recipe. Buttermilk – Gives a nice soft crumb and texture to the cake. You can make buttermilk at home in just 5 minutes.Vanilla – Priced like gold, but so important to use good quality vanilla. I make my own vanilla extract, bean paste, and vanilla sugar.
Step by step instructions
Cake
Preheat the oven at 325 F / 165 C / Gas Mark 3Grease and line a 9-inch round cake pan or 8-inch square baking pan.Dry ingredients – whisk or combine flour, baking powder, baking soda, and salt. Set aside.In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add the eggs one at a time followed by the vanilla extract.Pro tip – ensure the eggs are room temperature and add them gradually one at a time to prevent the batter curdling.Next, add the flour and buttermilk in three batches. Then, fold in the sprinkles with a spatula.Pro tip – Scrape the bottom and sides of the bowl to ensure you have a smooth batter. Do not overmix at this point to prevent bleeding.Pour the batter into the prepared baking pan. Bake in the preheated oven for 35 to 45 minutes until a skewer inserted in the center comes out clean.Cool on the baking tray for 10 minutes. Then, invert onto a cooling rack until completely cold.
Prepare frosting
In the bowl of a stand mixer with the paddle attachment, whip the butter until light and fluffy for at least 2 to 3 minutes. Add condensed milk in three batches whipping well after each addition.Pro tip – the batter will look very loose at first then as you will it will become light and fluffyAdd the vanilla extract and whip some more until light and airy
Assemble
Spread a generous amount of frosting on the cake. Use an offset spatula to spread it evenly.Sprinkle the edges with more sprinkles.
Frequently asked questions
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