Soft Vanilla Cake with Vanilla Buttercream Frosting

Soft Vanilla Cake with Vanilla Buttercream Frosting

A soft, fluffy vanilla cake covered with creamy vanilla buttercream and colorful sprinkles. Perfect for birthdays, celebrations, or an everyday treat!

Ingredients

For the vanilla cake

 • 2½ cups all-purpose flour (313g)

 • 1 cup granulated sugar (200g)

 • ¾ cup unsalted butter (170g)

 • 4 large eggs

 • 1 cup milk (240ml)

 • 2 teaspoons baking powder (8g)

 • 2 teaspoons vanilla extract (10ml)

 • ¼ teaspoon salt (1.5g)

For the vanilla buttercream frosting

 • 1 cup unsalted butter, softened (227g)

 • 4 cups icing sugar (480g)

 • 2–4 tablespoons milk (30–60ml)

 • 2 teaspoons vanilla extract (10ml)

For decoration

 • 3–4 tablespoons colorful sprinkles

Instructions

Making the cake

 • Preheat your oven to 170°C. Grease and line two 8-inch (20cm) round cake pans with baking paper.

 • In a bowl, combine the flour, baking powder, and salt. Mix well and set aside.

 • In another bowl, beat the butter and sugar until light, fluffy, and pale in color.

 • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

 • Add the flour mixture in batches, alternating with the milk. Begin and end with the flour mixture.

 • Mix gently until the batter is smooth. Avoid overmixing to keep the cake soft and tender.

 • Divide the batter evenly between the prepared cake pans.

 • Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.

 • Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the vanilla buttercream

 • Beat the softened butter until smooth, creamy, and pale.

 • Gradually add the sifted icing sugar, beating on low speed initially to prevent it from scattering.

 • Add the vanilla extract and 2 tablespoons of milk.

 • Beat until the frosting becomes light, fluffy, and spreadable. Add more milk a little at a time if needed.

Assembling and decorating

 • Place one completely cooled cake layer on a cake board or serving plate.

 • Spread a generous layer of buttercream over the top.

 • Place the second cake layer on top.

 • Cover the top and sides of the cake with the remaining buttercream, smoothing it with a spatula.

 • Sprinkle colorful sprinkles over the top and around the sides.

 • For the look in your picture, pipe three generous swirls of buttercream on top and decorate with more sprinkles.

 • Slice and serve.

Tips for the Best Results

 • Use room-temperature butter, eggs, and milk for a smoother batter.

 • Do not overmix after adding the flour.

 • Allow the cake to cool completely before frosting to prevent the buttercream from melting.

 • For an extra-soft cake, measure your flour accurately and avoid adding too much.

Storage

 • Store the frosted cake in an airtight container in the refrigerator for up to 4–5 days.

 • Bring slices to room temperature before serving for the best flavor and texture.

Enjoy your soft, fluffy vanilla sprinkle cake! 🍰