Ingredients:

  • 2 1/2 cups (315g) all-purpose flour, plus more for dusting pans
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 1 vanilla bean, seeds scraped or 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/4 cups (300ml) buttermilk
  • 1/2 cup all-natural rainbow sprinkles
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Additional sprinkles, for garnish

Instructions:

  1. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the vanilla bean seeds (or extract).
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the sprinkles.
  7. Divide the batter evenly between the prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined. Beat in the vanilla extract and salt.
  10. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate, top with frosting, then add the second cake layer. Frost the entire cake.
  11. Decorate with additional sprinkles. Slice and serve.