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The Best One-Bowl Vanilla Birthday Cake with Sprinkle Frosting

one-bowl vanilla birthday cake - featured image
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A simple, one-bowl vanilla birthday cake with a tender crumb and sprinkle-flecked buttercream frosting. Perfect for last-minute celebrations, this foolproof recipe uses melted butter for extra moisture and comes together with pantry staples.

Ingredients

  • All-purpose flour, 2 ½ cups (315g)
  • Granulated sugar, 1 ¾ cups (350g)
  • Baking powder, 2 ½ teaspoons
  • Baking soda, ½ teaspoon
  • Salt, 1 teaspoon
  • Unsalted butter, ½ cup (113g), melted and slightly cooled
  • Vegetable oil, ¼ cup (60ml)
  • Large eggs, 3, at room temperature
  • Whole milk, 1 cup (240ml), at room temperature
  • Vanilla extract, 2 teaspoons
  • Buttermilk, ¼ cup (60ml) (optional)
  • Unsalted butter, 1 cup (226g), softened (for frosting)
  • Powdered sugar, 4 cups (480g), sifted (for frosting)
  • Heavy cream, 3-4 tablespoons (45-60ml) (for frosting)
  • Vanilla extract, 2 teaspoons (for frosting)
  • Salt, ¼ teaspoon (for frosting)
  • Rainbow sprinkles, ½ cup (85g), plus more for decorating (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper circles. Grease the parchment too.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined (about 30 seconds).
  3. Add the melted butter, vegetable oil, eggs, milk, vanilla extract, and buttermilk (if using) to the dry ingredients. Whisk until just combined—stop as soon as no streaks of flour remain. A few small lumps are fine.
  4. Divide the batter evenly between the two prepared pans (about 550g per pan). Tap each pan gently on the counter to release air bubbles.
  5. Bake for 28-32 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  6. Cool the cakes in the pans for 10 minutes. Run a knife around the edges, invert onto a cooling rack, and peel off the parchment paper. Let cool completely (at least 1 hour).
  7. While the cakes cool, make the frosting: In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter on medium speed for 2-3 minutes until light and creamy. Scrape down the bowl.
  8. Add the sifted powdered sugar, one cup at a time, beating on low speed. Add the heavy cream, vanilla extract, and salt. Increase to medium-high speed and beat for 3-4 minutes until light, fluffy, and spreadable. Adjust consistency with more cream or powdered sugar if needed.
  9. Fold in the rainbow sprinkles with a spatula until just combined.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Spread about ¾ cup of frosting evenly on top. Place the second layer on top, then frost the entire cake with the remaining frosting. Finish with a generous shower of extra sprinkles.

Notes

Room temperature ingredients are crucial for proper emulsification. Don’t overmix the batter to avoid a tough cake. Use a kitchen scale for flour for consistent results. Let cakes cool completely before frosting. For the smoothest frosting, sift powdered sugar. Frosting can be made up to 3 days ahead and stored in the fridge; bring to room temperature and re-whip before using.

Nutrition

Keywords: vanilla birthday cake, sprinkle frosting, one-bowl cake, easy birthday cake, celebration cake, homemade cake

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