Save to Pinterest A festive, moist vanilla sponge cake layered with creamy buttercream and topped with colorful sprinkles—a joyful treat perfect for any celebration.
I first served this cake at a family birthday and everyone adored the creamy buttercream and light texture.
Ingredients
- For the Sponge Cake: 1 2/3 cups (210 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/2 cup (115 g) unsalted butter softened, 3 large eggs at room temperature, 1/2 cup (120 ml) whole milk, 2 tsp baking powder, 1/2 tsp salt, 1 tbsp pure vanilla extract
- For the Buttercream Frosting: 1 cup (225 g) unsalted butter softened, 3 cups (360 g) powdered sugar sifted, 2 tbsp whole milk, 1 tsp pure vanilla extract, Pinch of salt
- For Decoration: 1/4 cup (40 g) colorful sprinkles
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Cream Butter and Sugar:
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time mixing well after each addition. Stir in the vanilla extract.
- Mix Dry Ingredients:
- In a separate bowl whisk together the flour baking powder and salt.
- Combine Wet and Dry:
- Add the dry ingredients to the wet mixture in three parts alternating with the milk beginning and ending with the flour. Mix until just combined.
- Pour Batter:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake:
- Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake:
- Let the cake cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
- Prepare Frosting:
- For the frosting beat the butter until creamy. Gradually add powdered sugar milk vanilla and salt beating until smooth and fluffy.
- Assemble Cake:
- Once the cake is completely cool slice it horizontally to create two layers. Spread frosting between the layers and over the top and sides.
- Decorate:
- Decorate with colorful sprinkles. Slice and serve.
Save to Pinterest This cake has become our family favorite for celebrations creating joyful memories every time we gather.
Required Tools
8-inch (20 cm) round cake pan, Electric mixer, Mixing bowls, Rubber spatula, Wire rack, Serrated knife
Allergen Information
Contains eggs milk wheat (gluten) and dairy. Check all packaged decorations for potential allergens.
Nutritional Information
Calories 430, Total Fat 21 g, Carbohydrates 57 g, Protein 4 g per serving
Save to Pinterest This happy birthday cake is sure to brighten any celebration with its moist texture and sweet finish.
Recipe FAQs
- → What makes the sponge cake moist?
The combination of butter, eggs, and milk creates a tender and moist texture in the vanilla sponge.
- → How do I achieve a smooth buttercream frosting?
Beat softened butter until creamy, then gradually incorporate sifted powdered sugar, milk, vanilla, and a pinch of salt until light and fluffy.
- → What’s the best way to slice and layer the cake?
Allow the cake to cool completely, then carefully slice horizontally into two even layers before applying the frosting.
- → Can I add decorations besides sprinkles?
Yes, fresh fruit or edible flowers can be used to add a personalized visual appeal.
- → How can I store leftover cake slices?
Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → Is there a variation to add chocolate flavor?
Replace a portion of the flour with unsweetened cocoa powder for a chocolate twist.