Ingredients
Method
- Preheat the oven to 350°F.
- Cream the softened butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, then beat in the eggs one at a time.
- Whisk the flour and baking powder in a separate bowl, then alternately add the flour mixture and milk to the batter, beginning and ending with the flour.
- Stir the vanilla extract and rainbow sprinkles into the batter.
- Grease or line three 8-inch cake pans with parchment paper, divide the batter evenly among them, and bake for 30 minutes.
- Remove the cakes from the oven and allow them to cool completely in the pans.
- Beat the softened butter until smooth, gradually add the powdered sugar while increasing the mixer speed, then mix in the milk and vanilla extract.
- Assemble the cake by placing one layer on a plate, spreading a scoop of frosting evenly on top, and repeating the process for the remaining layers.
- Frost the exterior of the cake with the remaining buttercream and decorate with sprinkles as desired.
- Serve and enjoy.
Notes
Sprinkle Selection: I've learned the hard way that jimmies work best for this batter because the tiny round nonpareils tend to bleed their colors and turn the whole cake a muddy shade