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A pink birthday cake covered in rainbow sprinkles on a white cake stand with a piece being removed
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Pink Birthday Cake

Super-moist vanilla cake chock full of sprinkles covered in pink and white vanilla buttercream and even more sprinkles! This might just be the perfect birthday cake!
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 10 people
Calories 240kcal
Author John Kanell

Ingredients

For the Cake

  • 1 2/3 cup all-purpose flour
  • 1 cup cupsugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup unsalted butter room temperature
  • 3 egg whites
  • 3 tsp vanilla extract
  • 1/2 cup plain yogurt
  • 1/2 cup whole milk
  • 1/3 cup sprinkles

For the Vanilla Buttercream:

  • 1 cup butter
  • 5 cup confectioners' sugar
  • 1/4 cup heavy whipping cream
  • 1/2 drop soft pink food gel coloring
  • 1/4 cup sprinkles

Instructions

For the Cake

  • Butter and flour three six inch pans. I use cake strips on my pans for more even baking as well. Preheat oven to 340F.
  • Sift the dry ingredients together in a large bowl.
  • Beat the wet ingredients together in a medium bowl.
  • Add the wet to the dry and mix until just combined. Fold in the sprinkles at the very end and mix until just combined.
  • Divide the mixture evenly into the cake pans.
  • Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.

For the Vanilla Buttercream:

  • Beat the butter until light and fluffy. Add the confectioners' sugar and cream and mix. Divide into two batches and dye one with the pink food coloring. You will stir in about 1 tbs of sprinkles into the white buttercream and 1/4 cup into the pink buttercream. 
  • Transfer both colors to 2 piping bags. Snip off the tips. Transfer both to one piping bag. Snip off the tip. 

For the Assembly:

  • Pipe buttercream between the cake layers. 
    Funfetti Cake
  • Cover the cake with a thin crumb coat and chill for a few minutes.
  • Once the cake has chilled, pipe buttercream on the outside of the cake. With a steady hand, work your way around the cake until it is completely covered with the buttercream. 
    Funfetti Cake
  • Cover the cake with the buttercream and smooth with an offset spatula. 
    Funfetti Cake
  • Use the regular buttercream and pipe the pink and white buttercream between each layer. You can get a two-tone effect by filling one bag with white buttercream, one with the pink and then placing both in a third bag.
    Funfetti Cake
  • Lightly press confetti sprinkles on the bottom of the cake and then pipe the white Italian buttercream using an 869 tip.
    Funfetti Cake

Video

Notes

  • If sour cream isn't available you can substitute whole milk yogurt, I do it all the time and can't really tell the difference.
  • To get FLAT layers that are moist inside and out try using cake strips! You can buy a set online or make your own from foil and paper towels at home. I made a   so check it out if you're interested!
  • If you see little clumps of butter after you mix the wet ingredients don’t panic, it all works out by the time you mix in the dry ingredients. You can even use melted butter and warm the milk and sour cream up a bit if you like.

Nutrition

Serving: 1slice | Calories: 240kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 190mg | Potassium: 2mg | Fiber: 1g | Sugar: 32g | Vitamin C: 0.4mg | Calcium: 40mg | Iron: 0.9mg