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Best Classic Birthday Cake with Easy Sprinkle Buttercream

classic birthday cake with sprinkle buttercream - featured image
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This classic birthday cake is moist, tender, and topped with a silky sprinkle buttercream. It’s a foolproof, crowd-pleasing celebration cake that stays fresh for days and requires no fancy equipment.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 ¼ cups (300ml) buttermilk, room temperature
  • 1 ½ cups (340g) unsalted butter, softened (for buttercream)
  • 5 cups (600g) powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 2 teaspoons pure vanilla extract (for buttercream)
  • ¼ teaspoon salt (for buttercream)
  • ½ cup (80g) rainbow sprinkles (jimmies)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or baking spray, line bottoms with parchment paper circles, then grease the parchment.
  2. In a medium bowl, whisk together 2 ½ cups flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt for about 20 seconds. Set aside.
  3. In a large bowl, beat ¾ cup softened butter with 1 ½ cups sugar on medium speed for 3 to 4 minutes until light, fluffy, and pale. Scrape bowl halfway through.
  4. Add 3 room-temperature eggs one at a time, beating well after each addition (about 30 seconds each). Add 1 tablespoon vanilla and beat until combined.
  5. With mixer on low, add about one-third of the flour mixture, then half the buttermilk. Repeat with another third of flour, remaining buttermilk, and final third of flour. Mix just until combined; finish by hand with a spatula if needed.
  6. Divide batter evenly among prepared pans (about 450g per pan). Bake for 22 to 26 minutes, rotating pans halfway through, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. Cool cakes in pans on a wire rack for 10 minutes. Run a thin knife around edges, invert onto rack, peel off parchment, and cool completely (1 to 2 hours).
  8. For buttercream: Beat 1 ½ cups softened butter on medium speed for 5 to 7 minutes until pale and fluffy. Gradually add 5 cups sifted powdered sugar, 1 cup at a time, mixing on low. Add 3 tablespoons heavy cream, 2 teaspoons vanilla, and ¼ teaspoon salt. Beat on medium-high for 3 to 4 minutes until light and airy. Fold in ½ cup sprinkles by hand.
  9. Assemble cake: Place one layer on serving plate, spread about ½ cup buttercream evenly. Repeat with second layer and another ½ cup frosting. Top with third layer. Apply a thin crumb coat and refrigerate for 20 minutes. Apply final coat of frosting and decorate with extra sprinkles if desired.

Notes

Room temperature ingredients are crucial for best texture. Don’t overmix the batter. Level cake layers for even stacking. Chill between coats for a professional finish. Test baking powder freshness before starting. Cake keeps at room temperature in an airtight container for up to 3 days. Unfrosted layers can be frozen for up to 3 months.

Nutrition

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

Find it online: https://piperplate.com/best-classic-birthday-cake-with-easy-sprinkle-buttercream/