Pin A festive, moist vanilla sponge cake layered with creamy buttercream and topped with colorful sprinkles—a joyful treat perfect for any celebration.
I first made this cake for a birthday party and it was the highlight of the celebration with everyone asking for seconds.
Ingredients
- 1 2/3 cups (210 g) all-purpose flour: for the sponge cake
- 1 cup (200 g) granulated sugar: for the sponge cake
- 1/2 cup (115 g) unsalted butter, softened: for the sponge cake
- 3 large eggs, at room temperature: for the sponge cake
- 1/2 cup (120 ml) whole milk: for the sponge cake
- 2 tsp baking powder: for the sponge cake
- 1/2 tsp salt: for the sponge cake
- 1 tbsp pure vanilla extract: for the sponge cake
- 1 cup (225 g) unsalted butter, softened: for the buttercream frosting
- 3 cups (360 g) powdered sugar, sifted: for the buttercream frosting
- 2 tbsp whole milk: for the buttercream frosting
- 1 tsp pure vanilla extract: for the buttercream frosting
- Pinch of salt: for the buttercream frosting
- 1/4 cup (40 g) colorful sprinkles: for decoration
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 mixtures:
- 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.
- Prepare 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.
- Make 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 and serve:
- Decorate with colorful sprinkles. Slice and serve.
Pin This cake has been a family favorite for celebrations with children and adults alike enjoying the colorful festive look.
Notes
For a chocolate variation replace 1/3 cup (40 g) of flour with unsweetened cocoa powder. Add a layer of fruit jam for extra flavor. Pairs well with sparkling wine or fresh lemonade.
Required Tools
8-inch (20 cm) round cake pan Electric mixer Mixing bowls Rubber spatula Wire rack Serrated knife
Nutritional Information
Calories 430 Total Fat 21 g Carbohydrates 57 g Protein 4 g per serving
Pin This cake makes any celebration extra special with its moist texture and festive decoration.
Recipe FAQ
- → What makes the sponge cake moist?
The combination of softened butter, eggs, and whole milk ensures a tender and moist crumb in the sponge cake.
- → How is the buttercream frosting prepared?
Butter is beaten until creamy, then powdered sugar, milk, vanilla extract, and a pinch of salt are gradually incorporated for a smooth and fluffy frosting.
- → Can the sprinkles be substituted?
Yes, you can use different colorful toppings or edible decorations depending on preference and dietary requirements.
- → What is the ideal baking time and temperature?
The cake is baked at 350°F (175°C) for 28-32 minutes until a toothpick comes out clean, ensuring a perfectly cooked sponge.
- → Are there any suggested variations to try?
Replacing a portion of the flour with cocoa powder creates a chocolate variant, and adding a layer of fruit jam adds extra flavor.