Vanilla Bean Dot Cake for 12 Cups

Instructions:

1. Preheat oven to 350°F (175°C) and line a half-sheet pan with parchment paper, leaving an overhang on the sides.
2. Cream together softened butter and sugar until pale and fluffy; beat in eggs one at a time, then stir in vanilla bean paste.
3. Gradually alternate adding dry ingredients (flour, baking powder, salt) and milk, mixing until just combined.
4. Spread batter evenly into the pan using an offset spatula and bake for 12–15 minutes or until the center springs back.
5. Cool the cake completely, then refrigerate for at least 1 hour to ensure clean cuts.
6. Lift chilled cake from the pan and use a 3-inch round cutter to cut 12 uniform rounds.
7. Prepare buttercream by creaming butter, then beating in powdered sugar, vanilla bean paste, salt, and heavy cream on high for 3 minutes.
8. Pipe a generous, high swirl of buttercream onto the center of each cake round.
9. Immediately press the top of the buttercream swirl into rainbow nonpareils to adhere them to the peak.