# What you'll need:
→ Sponge Cake
01 - 1 2/3 cups all-purpose flour (approx. 7.4 oz)
02 - 1 cup granulated sugar (7 oz)
03 - 1/2 cup unsalted butter, softened (4 oz)
04 - 3 large eggs, at room temperature
05 - 1/2 cup whole milk (4 fl oz)
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon salt
08 - 1 tablespoon pure vanilla extract
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened (8 oz)
10 - 3 cups powdered sugar, sifted (12.7 oz)
11 - 2 tablespoons whole milk (1 fl oz)
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
→ Decoration
14 - 1/4 cup colorful sprinkles (1.4 oz)
# Directions:
01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
03 - Beat in the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
04 - Whisk together the flour, baking powder, and salt in a separate bowl.
05 - Add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the flour. Mix until just combined.
06 - Pour the batter into the prepared pan and smooth the top. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely.
08 - Beat butter until creamy, then gradually add powdered sugar, milk, vanilla extract, and salt, beating until smooth and fluffy.
09 - Once the cake is fully cooled, slice horizontally into two layers. Spread buttercream between the layers and cover the top and sides.
10 - Garnish the cake with colorful sprinkles evenly over the frosted surface. Slice and serve.
