Go Back
Overhead “tasty top view” of the fully assembled Fun Sprinkle Celebration Cake after final frost

Birthday Cake for Kids: Fun Sprinkle Celebration Cake - Bright, Fluffy, and Party-Ready

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry ingredients: 2 3/4 cups cake flour (spooned and leveled)
  • 1 1/2 cups granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Wet ingredients: 3/4 cup unsalted butter, softened to room temperature
  • 3 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1 cup buttermilk, room temperature
  • 1/3 cup neutral oil (like canola or vegetable)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon almond extract (optional but recommended)
  • Sprinkles: 3/4 cup rainbow jimmies (not nonpareils)
  • Vanilla sprinkle frosting: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream (plus 1–2 tablespoons more if needed)
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Extra sprinkles for decorating
  • Tools: Two or three 8-inch round cake pans
  • Electric mixer (hand or stand)
  • Offset spatula or butter knife
  • Parchment paper and nonstick spray
  • Cooling racks

Method
 

  1. Prep the pans and oven: Preheat to 350°F (175°C). Grease two or three 8-inch pans, line the bottoms with parchment, then grease again and lightly flour. Set aside.
  2. Whisk dry ingredients: In a medium bowl, whisk cake flour, baking powder, baking soda, and salt. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes. This traps air for a light crumb.
  4. Add eggs and whites: Beat in eggs one at a time, then add egg whites, mixing well after each. Scrape the bowl. Stir in vanilla and almond extract.
  5. Add oil and buttermilk: Mix in the oil until glossy. On low speed, add the dry ingredients in 3 parts, alternating with buttermilk in 2 parts, beginning and ending with dry. Mix just until combined. Do not overmix.
  6. Fold in sprinkles: Gently fold in 3/4 cup rainbow jimmies with a spatula. Keep the mixing brief to prevent color bleed.
  7. Divide and bake: Divide batter evenly between pans. Smooth tops. Bake 22–28 minutes (for three pans) or 28–34 minutes (for two pans), until a toothpick comes out clean or with a few moist crumbs.
  8. Cool completely: Let cakes cool in pans 10 minutes, then turn out onto racks, peel off parchment, and cool fully. Chilling layers for 30–60 minutes makes frosting easier.
  9. Make the frosting: Beat butter until creamy, about 1 minute. Add half the powdered sugar and a pinch of salt; beat on low, then medium. Add remaining sugar, vanilla, and 1/4 cup cream. Beat until fluffy, 2–3 minutes. Adjust with an extra tablespoon or two of cream for a smooth, spreadable texture.
  10. Assemble: Place the first layer on a cake board or plate. Spread an even layer of frosting. Add the next layer(s) and repeat. Apply a thin crumb coat around the sides and top. Chill 15 minutes to set.
  11. Finish and decorate: Frost the cake generously, smoothing with an offset spatula. Press extra sprinkles around the base and scatter more over the top. Add candles for the big moment.