Ingredients
Scale
- 2 cups (248g) all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup (226g) unsalted butter, melted
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (237ml) buttermilk
- 1 cup (225g) rainbow sprinkles
- 1 cup (226g) unsalted butter, softened
- 4 cups (452g) powdered sugar
- 1 teaspoon (15 ml) vanilla extract
- ½ teaspoon salt
- 2-5 tablespoons (30-75ml) heavy whipping cream
- ½ cup (112g) sprinkles plus more for topping
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan with flour.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, mix the melted butter and sugar on medium speed until smooth. Add eggs one at a time, then stir in vanilla.
- Alternately mix in the buttermilk and dry ingredients, starting and ending with the buttermilk. Scrape the bowl as needed and stir in sprinkles.
- Pour the batter into the prepared pan and bake for 30-40 minutes until a toothpick comes out clean. Allow to cool completely before frosting.
- For the frosting, beat softened butter until creamy then add powdered sugar gradually until crumbly. Mix in vanilla and salt, adding heavy cream until desired consistency is reached. Stir in sprinkles.
- Frost the cooled cake and top with additional sprinkles. Store loosely covered for up to 2 days.
Notes
This recipe can be adapted to make cupcakes, two 9-inch rounds, or three 8-inch rounds.
Ensure the cake cools completely before adding frosting for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.