Classic Birthday Cake

Ingredients:

Cake

• 110 g butter, room temperature, plus extra for the pans
• 2 and 3/4 cups of premium flour, plus extra for the pans
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 2 cups granulated sugar
• 0.5 cups vegetable oil
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup of milk
• 3 tbsp rainbow sprinkles, plus extra for garnish

Buttercream glaze

• 330 gr. butter, room temperature
• A pinch of fine salt
• 3 and 1/4 cups powdered sugar
• 2 tsp vanilla extract
• 1/4 cup milk

Preparation:

1. Preheat oven to 350°F (175°C). Butter the bottoms and sides of 2 9-inch (23-cm) round baking pans; dust with flour and shake out any excess.
2. Cakes: In a medium bowl, whisk together flour, baking powder and salt.
   
   In a large bowl, beat the butter, granulated sugar, and vegetable oil with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then add the vanilla and beat until smooth.
3. Using a spatula, fold the flour mixture and milk into the liquid mixture, adding the flour in 3 additions and the milk in 2, beginning and ending with the flour, until a smooth, even mixture is achieved. Add the sprinkles in 3-4 additions to prevent spreading and color mixing. Divide the batter evenly between the two prepared pans.
4. Bake the cakes on the middle rack of the oven for 35–40 minutes, until the tops are golden brown and the center springs back when pressed. Rotate the pans halfway through if the crust is uneven. Let cool in the pans for about 10 minutes, then turn them out onto a rack to cool completely.
5. Buttercream glazeWhile the cake layers are cooling, beat the butter and salt in a large bowl with a mixer on medium speed until smooth. Gradually beat in the powdered sugar. Once it's completely incorporated, increase the mixer speed to medium-high and beat until white and fluffy. Stir in the vanilla. Add 2 tablespoons of milk and beat until smooth. Beat in the remaining milk, 1 tablespoon at a time (the frosting should spread, not drip).
6. Assembling the cakePlace 1 cake layer face-up on a serving platter or stand and spread 1 cup of frosting over it. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Decorate the top with sprinkles.
7. The cakes can be baked the day before: wrap the cooled biscuits in cling film and foil and leave at room temperature overnight.
   
   You can also assemble the cake the day before the celebration and then freeze it.: Remove and cover the cake with a large bowl or a special dome and leave it at room temperature overnight (if you do not want to leave the cake in the kitchen, put it in the refrigerator, and 1 hour before serving, let it stand at room temperature).