# What Goes In:
→ Sponge Cake
01 - 1 2/3 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 3 large eggs, room temperature
05 - 1/2 cup whole milk
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon salt
08 - 1 tablespoon pure vanilla extract
→ Buttercream Frosting
09 - 1 cup unsalted butter, softened
10 - 3 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
→ Decoration
14 - 1/4 cup colorful sprinkles
# How to Make It:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, beat unsalted butter and granulated sugar together until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, mixing thoroughly after each addition. Stir in pure vanilla extract.
04 - In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
05 - Alternate adding dry ingredients and whole milk into the wet mixture in three parts, starting and ending with flour. Stir until just combined.
06 - Pour batter into prepared pan, smoothing the surface. Bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Beat unsalted butter until creamy. Gradually incorporate powdered sugar, whole milk, vanilla extract, and a pinch of salt, mixing until smooth and fluffy.
09 - Slice cooled cake horizontally into two layers. Spread frosting evenly between layers, then cover top and sides with remaining frosting.
10 - Top with colorful sprinkles. Slice into portions and serve.
