Simple Homemade Dot Cake for 10 Cakes

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
2. Cream the butter and granulated sugar until pale and fluffy. Beat in eggs one at a time, then stir in 2 tsp vanilla extract.
3. Gradually mix in the flour, baking powder, and salt, alternating with the whole milk until a smooth batter forms. Fold in the rainbow sprinkles by hand.
4. Spread batter evenly into the pan and bake for 22–25 minutes until the edges pull away from the sides and a toothpick comes out clean. Let cool completely, then refrigerate for 1 hour.
5. Use a 3-inch circular cutter or glass to punch out 10 equal rounds from the chilled cake using a slight twisting motion.
6. Whip together the buttercream butter, powdered sugar, heavy cream, vanilla, and salt until stiff peaks form.
7. Pipe or dollop frosting onto each cake round and smooth into a dome using an offset spatula. Top with extra sprinkles immediately.