Ingredients
Equipment
Method
- Cream butter and sugar together until light fluffy texture forms smoothly throughout mixture completely.
- Add eggs individually while mixing slowly for silky batter without streaks or lumps appearing.
- Pour milk and vanilla into bowl then stir gently until fully combined and creamy.
- Fold flour carefully into batter until thick soft texture develops without overmixing ingredients heavily.
- Stir rainbow sprinkles lightly through batter to prevent colors bleeding during baking inside cake.
- Spread batter evenly into prepared cake pan and smooth top neatly before baking thoroughly.
- Bake until golden edges appear and fluffy center springs back lightly when pressed gently.
- Cool cake completely before frosting generously and topping with extra colorful sprinkles for serving.
Notes
Bake slightly less for softer moist cake or longer for firmer slices with crispier edges. Freeze unfrosted cake layers tightly wrapped for up to two months without losing texture. Handle cooled layers carefully while frosting to prevent crumbling around delicate edges. Add citrus zest, chocolate chips, or flavored extracts for customization. Store leftovers covered tightly up to four days.