📖 Instructions

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal, which I highly recommend.
2. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 2 cups of granulated sugar until light and fluffy, about 5 minutes. This step is crucial for a tender cake, so don't rush it!
3. Beat in 4 large eggs, one at a time, then stir in 2 teaspoons of pure vanilla extract. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and 1/2 teaspoon of salt. This ensures even distribution of the leavening agents.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix! Overmixing develops the gluten in the flour, resulting in a tough cake. And nobody wants that.
6. Gently fold in 1/2 cup of colorful sprinkles (jimmies or confetti sprinkles work best). Be careful not to overmix, or the sprinkles might bleed into the batter.
7. Divide the batter evenly among the prepared cake pans. I like to use a kitchen scale to ensure the layers are uniform in thickness.
8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This helps prevent the cakes from sticking or breaking.
9. While the cakes are cooling, prepare the vanilla buttercream frosting. In a large bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 4 cups of powdered sugar until light and fluffy. You might need to add a tablespoon or two of milk to achieve the desired consistency. If you're finding the frosting is to sweet, add a pinch of salt.
10. Stir in 2 teaspoons of pure vanilla extract. Beat for another minute until the frosting is smooth and creamy. Taste and adjust sweetness as needed.
11. Once the cakes are completely cooled, level them with a serrated knife if necessary. This ensures a perfectly even layered cake.
12. Place one cake layer on a cake stand or serving plate. Spread a generous amount of vanilla buttercream frosting evenly over the top.
13. Top with the second cake layer and repeat with more frosting. Place the final cake layer on top.
14. Frost the entire cake with the remaining buttercream frosting. Get creative with your decorating! You can use a piping bag and various tips to create swirls, rosettes, or other designs. Or, simply spread the frosting smoothly with an offset spatula.
15. Decorate with more sprinkles, if desired. I like to add a generous amount of sprinkles to the top and sides of the cake for a festive look. If you want to take it to another level, consider topping with cherries!
16. Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and makes it easier to slice.
17. Slice and serve! Enjoy every bite of this Confetti Vanilla Layer Cake Dream!