Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt, then set the mixture aside.
- Beat the butter and granulated sugar until the mixture is light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients and whole milk in alternating batches, starting and ending with the dry ingredients.
- Gently fold the rainbow sprinkles into the batter.
- Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Beat the softened butter for the frosting, gradually adding the powdered sugar and milk until the mixture is smooth.
- Spread the frosting between the cake layers and over the entire cake, then decorate with additional sprinkles.
Nutrition
Notes
Sprinkle Selection: I always stick with the rod shaped jimmies because they hold their color perfectly while those tiny round nonpareils tend to bleed and turn the batter gray.
Mixing Technique: