Ingredients
For the Cake:
• 2½ cups (315g) all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, softened
• 1½ cups (300g) sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) milk
• ½ cup colorful sprinkles (jimmies)
For the Pink Frosting:
• 1 cup (225g) unsalted butter, softened
• 3–4 cups icing sugar
• 2–3 tbsp milk or cream
• 1 tsp vanilla extract
• Few drops pink food coloring
• Extra sprinkles for decoration
Method
1. Prepare the pans
• Preheat oven to 175°C (350°F).
• Grease and line three 8-inch cake pans.
2. Make the batter
• Mix flour, baking powder, and salt in a bowl.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, then add vanilla.
• Add dry ingredients and milk alternately until smooth.
• Gently fold in sprinkles.
3. Bake
• Divide batter into pans.
• Bake for 25–30 minutes until a toothpick comes out clean.
• Cool completely before decorating.
4. Make frosting
• Beat butter until creamy.
• Gradually add icing sugar.
• Add milk, vanilla, and pink coloring.
• Whip until fluffy.
5. Assemble
• Place one cake layer, spread frosting, add the next layer, and repeat.
• Cover the cake with pink frosting.
• Decorate with sprinkles and frosting swirls.
Serving: 10–12 slices
Texture: Soft, moist vanilla sponge with creamy pink buttercream and crunchy sprinkles.
