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Perfect Classic Birthday Cake with Sprinkle Buttercream

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This foolproof birthday cake features a tender, moist crumb thanks to buttermilk and cake flour, topped with a vibrant sprinkle buttercream. It’s the reliable, crowd-pleasing celebration cake you’ll turn to for every birthday.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup vegetable oil
  • 1½ cups (3 sticks) unsalted butter, softened (for frosting)
  • 4–5 cups powdered sugar, sifted
  • 3–4 tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup rainbow jimmies (sprinkles)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease the parchment.
  2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer with paddle attachment (or large bowl with hand mixer), beat softened butter and granulated sugar on medium-high speed for 5 minutes until light, fluffy, and pale yellow. Scrape down bowl halfway through.
  4. Add eggs one at a time, beating well after each addition (about 30 seconds each). Add vanilla extract with the last egg.
  5. With mixer on low, add flour mixture in three parts, alternating with buttermilk in two parts, starting and ending with flour. Mix just until combined after each addition. Add vegetable oil and mix on low for a few seconds until incorporated.
  6. Divide batter evenly between prepared pans (about 650 grams each). Smooth tops. Bake for 28-32 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  7. For buttercream: In stand mixer with paddle attachment, beat 1½ cups softened butter on medium-high speed for 5 minutes until pale and creamy. Reduce speed to low, gradually add 4 cups sifted powdered sugar, salt, and vanilla. Add 3 tablespoons heavy cream. Increase speed to medium-high and beat for 3-4 minutes until light, fluffy, and spreadable. Adjust consistency with additional cream or powdered sugar as needed.
  8. Remove bowl from mixer. Gently fold in rainbow jimmies with a rubber spatula until just distributed.
  9. Place one cooled cake layer on cake stand. Spread about 1 cup frosting evenly on top. Place second layer on top, ensuring it’s level. Apply a thin crumb coat of frosting all over the cake. Refrigerate for 20 minutes to set.
  10. Once crumb coat is firm, apply remaining frosting to top and sides. Create swoops and swirls with spatula. Top with extra sprinkles if desired.

Notes

Room temperature ingredients are crucial for proper creaming. Don’t overmix the batter once flour is added. For even layers, wrap a damp kitchen towel around the outside of the cake pans. The cake is even better the next day. Store frosted cake in an airtight container at room temperature for up to 3 days, or refrigerate if kitchen is warm.

Nutrition

Keywords: birthday cake, classic cake, sprinkle buttercream, vanilla cake, celebration cake, homemade cake

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