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The Best Classic Birthday Cake with Sprinkle Buttercream

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This classic birthday cake features a tender, moist crumb thanks to buttermilk and a silky sprinkle buttercream. It’s the ultimate celebration dessert that converts even self-proclaimed cake haters.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 1 ½ cups (339g) unsalted butter, softened (for buttercream)
  • 5 cups (600g) powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract (for buttercream)
  • ¼ teaspoon salt (for buttercream)
  • ½ cup (80g) rainbow sprinkles (jimmies)
  • Extra rainbow sprinkles for garnish
  • Optional: fresh berries or edible flowers for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease parchment, and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt for 20 seconds. Set aside.
  3. In a stand mixer with paddle attachment, beat softened butter on medium speed until smooth, about 1 minute. Add sugar and beat on medium-high for 3-5 minutes until pale and fluffy. Scrape bowl halfway through.
  4. Add eggs one at a time, beating well after each (about 30 seconds per egg). Add vanilla and beat until combined.
  5. With mixer on low, add one-third of flour mixture, mixing until just combined. Add half of buttermilk, mixing until just combined. Repeat with another third of flour, remaining buttermilk, and final third of flour. Mix until last streaks of flour disappear. Do not overmix.
  6. Divide batter evenly between prepared pans. Smooth tops. Bake for 25-30 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. Remove parchment and cool completely.
  7. For buttercream: In stand mixer with paddle attachment, beat softened butter on medium-high for 5 minutes until pale and fluffy. Reduce speed to low and gradually add sifted powdered sugar, one cup at a time. Add heavy cream, vanilla, and salt. Beat on medium-high for 3-4 minutes until light and fluffy. Fold in sprinkles by hand.
  8. Place one cooled cake layer on serving plate. Spread about 1 cup buttercream evenly on top. Place second layer on top, flat side up. Apply a thin crumb coat of frosting all over. Refrigerate for 15 minutes. Apply final layer of frosting, smoothing with offset spatula. Decorate with extra sprinkles. Optionally pipe a border with a star tip.

Notes

Room temperature ingredients are crucial. Do not overmix the batter. Chill cake before frosting. Use jimmies sprinkles, not nonpareils, to avoid color bleeding. Cake tastes even better on day two.

Nutrition

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

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