What type of flour is best for this sponge?

All-purpose flour provides the right balance of structure and tenderness for a moist sponge texture.

How can I achieve a fluffy buttercream frosting?

Beat softened butter until creamy before gradually adding sifted powdered sugar and milk, mixing until smooth and fluffy.

Yes, almond or lemon extracts can be used to impart a different but complementary flavor to the sponge and frosting.

Use a serrated knife to carefully slice the cooled cake horizontally into even layers for smooth buttercream spreading.

Cover tightly and refrigerate. Bring to room temperature before serving to maintain freshness and texture.

A festive, moist vanilla sponge cake layered with creamy buttercream and topped with colorful sprinkles—a joyful treat perfect for any celebration.

This cake always brings smiles at family birthdays and celebrations.

For the Sponge Cake: 1 2/3 cups (210 g) all-purpose flour, 1 cup (200 g) granulated sugar, 1/2 cup (115 g) unsalted butter softened, 3 large eggs at room temperature, 1/2 cup (120 ml) whole milk, 2 tsp baking powder, 1/2 tsp salt, 1 tbsp pure vanilla extract
For the Buttercream Frosting: 1 cup (225 g) unsalted butter softened, 3 cups (360 g) powdered sugar sifted, 2 tbsp whole milk, 1 tsp pure vanilla extract, Pinch of salt
For Decoration: 1/4 cup (40 g) colorful sprinkles

Step 1:: Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
Step 2:: In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
Step 3:: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4:: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5:: Add the dry ingredients to the wet mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix until just combined.
Step 6:: Pour the batter into the prepared cake pan and smooth the top.
Step 7:: Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Step 8:: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 9:: For the frosting, beat the butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt, beating until smooth and fluffy.
Step 10:: Once the cake is completely cool, slice it horizontally to create two layers. Spread frosting between the layers and over the top and sides.
Step 11:: Decorate with colorful sprinkles. Slice and serve.

Making this cake always creates joyful family moments during celebrations.

8-inch (20 cm) round cake pan, Electric mixer, Mixing bowls, Rubber spatula, Wire rack, Serrated knife

Contains eggs, milk, wheat (gluten), and dairy. Check all packaged decorations for potential allergens.

Calories: 430 per serving, Total Fat: 21 g, Carbohydrates: 57 g, Protein: 4 g

This delightful cake is sure to brighten any celebration and satisfy sweet cravings.

→ What type of flour is best for this sponge?: All-purpose flour provides the right balance of structure and tenderness for a moist sponge texture.
→ How can I achieve a fluffy buttercream frosting?: Beat softened butter until creamy before gradually adding sifted powdered sugar and milk, mixing until smooth and fluffy.
→ Can I replace the vanilla extract with another flavor?: Yes, almond or lemon extracts can be used to impart a different but complementary flavor to the sponge and frosting.
→ What is the best way to slice the cake for layering?: Use a serrated knife to carefully slice the cooled cake horizontally into even layers for smooth buttercream spreading.
→ How should I store leftovers to keep them fresh?: Cover tightly and refrigerate. Bring to room temperature before serving to maintain freshness and texture.