Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 3 ½ tsp (17g) baking powder
  • 1 tsp (5g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temperature
  • 1 tbsp (12g) vanilla extract
  • 2 large eggs, room temperature
  • 1 cup (225g) unsalted butter, softened
  • 3-4 cups (360g-480g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5g) vanilla extract
  • ¼ tsp (1g) salt
  • ½ cup (60g) rainbow nonpareil sprinkles
  • Food coloring (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides.
  2. Cream the softened butter and granulated sugar until pale and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
  3. Alternate adding the dry ingredients (flour, baking powder, salt) and the milk, starting and ending with the dry. Mix until just combined.
  4. Spread batter evenly into the pan and bake for 25-30 minutes until a toothpick comes out clean. Let the cake cool completely, then refrigerate for at least 1 hour.
  5. Lift the cake out of the pan using the parchment. Press a 3-inch circular cutter firmly into the cake, twisting slightly to ensure a clean break. Repeat across the sheet.
  6. Whip the butter until smooth. Gradually add powdered sugar, heavy cream, vanilla extract, and salt until the frosting is thick and spreadable.
  7. Place a dot cake on a plate. Apply a smooth layer of buttercream using an offset spatula and decorate with rainbow nonpareil sprinkles.