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Birthday Cake Ideas: Classic Vanilla Confetti Cake with Buttercream

Classic Vanilla Birthday Cake with Buttercream

A tender vanilla birthday cake filled with colorful rainbow jimmies and finished with fluffy vanilla buttercream. Bake it in a 9 x 13-inch pan or as two 8-inch round layers.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (240 g) All-purpose flour
  • 1 1/2 cups (about 300 g) Granulated sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (240 ml) Milk, preferably whole or 2%
  • 2 teaspoons Vanilla extract
  • 2 eggs Large eggs, preferably at room temperature
Optional Birthday-Cake Addition
  • 3/4 cup Rainbow jimmies or other heat-stable sprinkles
Buttercream
  • 1/2 cup (113 g) Unsalted butter, softened
  • 4 cups (about 480 g) Confectioners' sugar, sifted if lumpy
  • 1/4 cup (60 ml), plus more if needed Milk or heavy cream
  • 2 teaspoons Vanilla extract
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch pan, or grease and line two 8-inch round cake pans with parchment.
  2. Whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
  3. Add the milk and vanilla, then beat until smooth. Add the eggs one at a time, mixing just until combined, and avoid overmixing.
  4. Fold in the sprinkles, if using. Pour the batter into the prepared pan or divide it evenly between the round pans.
  5. Bake the 9 x 13-inch cake for 30–35 minutes, or bake the two 8-inch rounds for about 28–32 minutes. The cake is ready when the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  6. Cool the cake in the pan for about 10 minutes. Transfer round cakes to a rack and cool completely before frosting.
  7. For the buttercream, beat the softened butter until smooth. Gradually add the confectioners' sugar, then beat in the milk or cream, vanilla, and salt.
  8. Continue beating the buttercream for 2–3 minutes until light and fluffy. Frost the cooled cake, or place one round layer on a serving plate, spread with frosting, add the second layer, and frost the top and sides.

Notes

Use room-temperature butter, eggs, and milk for a smoother batter and more even rise. Choose rainbow jimmies rather than nonpareils because jimmies are less likely to dissolve or bleed into the batter. Cool the cake completely before frosting.