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Classic Birthday Cake with Easy Sprinkle Buttercream

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This classic birthday cake features perfectly moist cake layers made with the reverse creaming method and an easy, smooth sprinkle buttercream. It’s a crowd-pleasing, customizable dessert that’s simpler to make than it looks.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¼ cups (300ml) buttermilk, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (60ml) vegetable oil
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar
  • 2–3 tablespoons milk
  • 2 teaspoons vanilla extract (for buttercream)
  • ⅛ teaspoon salt (for buttercream)
  • ½ cup (85g) rainbow sprinkles (jimmies)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and lightly flour the sides.
  2. In the bowl of a stand mixer (or large bowl), whisk together flour, sugar, baking powder, baking soda, and salt until no lumps remain.
  3. Add softened butter in chunks to the dry ingredients. Mix on low speed until the mixture resembles coarse sand, about 1-2 minutes.
  4. In a separate bowl, whisk together buttermilk, eggs, vanilla, and vegetable oil until smooth.
  5. Pour wet ingredients into dry mixture in two additions, mixing on low speed between each. Scrape down sides and mix just until combined (about 30 seconds). Do not overmix.
  6. Divide batter evenly between prepared pans. Bake for 25-30 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. Let cakes cool in pans for 10 minutes, then run a knife around edges and turn out onto a cooling rack. Peel off parchment and cool completely.
  8. For buttercream: In a clean mixer bowl, beat softened butter on medium speed for 3-4 minutes until pale and fluffy. Add powdered sugar one cup at a time, mixing on low. Add vanilla, salt, and 2 tablespoons milk. Beat on medium-high for 2-3 minutes until light and spreadable. Add remaining milk if needed. Fold in sprinkles by hand.
  9. Place one 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 and refrigerate for 15 minutes. Then apply final layer of frosting, smoothing sides and top.
  10. Pipe remaining buttercream around top edge or in rosettes. Add extra sprinkles. Let cake sit at room temperature for 30 minutes before serving.

Notes

Use jimmies (rod-shaped sprinkles) not nonpareils to prevent color bleeding. Room temperature ingredients are crucial for best texture. The reverse creaming method coats flour in fat for a tender crumb. Cake tastes even better the next day.

Nutrition

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

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