Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 3 ½ tsp (15g) baking powder
  • 1 tsp (6g) salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (240ml) whole milk, room temperature
  • 1 tbsp (12g) vanilla bean paste
  • 2 large eggs, room temperature
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5g) vanilla extract
  • 1 pinch (1g) salt
  • ½ cup (60g) rainbow nonpareil sprinkles

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Beat the softened butter and sugar until the mixture looks pale and fluffy (about 3 minutes).
  3. Add eggs one at a time, beating well after each, then stir in the vanilla bean paste.
  4. Alternately add the flour mixture (flour, baking powder, salt) and the milk, starting and ending with the flour. Mix until just combined.
  5. Pour batter into the pan and bake for 22–27 minutes until the edges pull away slightly from the pan and a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely, then refrigerate for 1 hour to ensure clean cuts.
  7. Lift the cake out of the pan using the parchment. Press a 3-inch circular cutter firmly into the cake, twisting slightly to punch out the dots.