# What You Need:
→ Sponge Cake
01 - 1 2/3 cups all-purpose flour (7 1/2 oz)
02 - 1 cup granulated sugar (7 oz)
03 - 1/2 cup unsalted butter, softened (4 oz)
04 - 3 large eggs, at room temperature
05 - 1/2 cup whole milk (4 fl oz)
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon salt
08 - 1 tablespoon pure vanilla extract
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened (8 oz)
10 - 3 cups powdered sugar, sifted (12 3/4 oz)
11 - 2 tablespoons whole milk (1 fl oz)
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
→ Decoration
14 - 1/4 cup colorful sprinkles (1 1/4 oz)
# How To Make:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
03 - Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
04 - Whisk together flour, baking powder, and salt in a separate bowl.
05 - Alternately add dry ingredients and milk to the wet mixture in three parts, starting and ending with dry ingredients. Mix until just combined.
06 - Pour batter into prepared pan and smooth surface. Bake 28–32 minutes until a toothpick inserted in the center comes out clean.
07 - Let cake cool in pan for 10 minutes, then transfer to wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt, beating until smooth and fluffy.
09 - Slice cooled cake horizontally into two layers. Spread frosting between layers and over top and sides.
10 - Top with colorful sprinkles. Slice and serve.
