Vanilla Layer Cake with Buttercream
A soft, festive cake with colorful sprinkles and smooth buttercream — perfect for celebrations.
This cheerful funfetti layer cake brings color and joy to any table. Made with a simple batter of butter, sugar, eggs, and self-raising flour, it’s elevated by a generous handful of rainbow sprinkles.
Baked in three separate layers for optimal texture and even baking, the cake is light, buttery, and ideal for frosting with your favorite buttercream. Whether for birthdays, gatherings, or just a treat-yourself moment, this cake promises a slice of happiness.
Serve it chilled or at room temperature, and enjoy the crunch of sprinkles in every bite.
Ingredients
cake
- 250 g unsalted butter, at room temperature
- 250 g fine granulated sugar
- 5 medium eggs
- 2 tsp vanilla extract
- 250 g flour
- 2 tsp baking powder
- 1/2 tsp salt
- 50 g sprinkles of your choice
Instructions
- Prepare the buttercream in advance for easy assembly.
- In a mixing bowl, beat the butter and sugar together until creamy.
- Add the eggs one at a time, mixing until each is fully incorporated before adding the next. Add the vanilla extract.
- Add the flour, baking powder, salt and mix on low speed until just combined. Do not overmix.
- Divide the batter into three greased and parchment-lined cake pans. This ensures even baking and better results than using a single large pan.
- Bake the layers at 160 °C (top and bottom heat) for 25–30 minutes, until golden and a skewer comes out clean.
- Let the cakes cool in their pans for a few minutes before turning them out onto a wire rack to cool completely.
- Once cooled, level the tops of the cakes with a serrated knife if necessary.
- Spread a layer of buttercream on top of the first cake layer, then place the second layer on top. Repeat with the third layer.
- Use the remaining buttercream to frost the top and sides of the cake.
- Decorate with additional sprinkles if desired.
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