# Components:
→ 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, at 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
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
03 - Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
04 - In a separate bowl, whisk the flour, baking powder, and salt.
05 - Alternate adding dry ingredients and milk to the creamed mixture in three parts, beginning and ending with flour, stirring until just incorporated.
06 - Pour batter into the prepared pan, smooth the top, and bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
08 - Beat softened butter until creamy, then gradually add powdered sugar, milk, vanilla, and salt; continue beating until smooth and fluffy.
09 - Slice the cooled cake horizontally into two layers. Spread frosting between layers and cover the top and sides evenly.
10 - Sprinkle colorful decorations over the frosted cake, slice into portions, and serve.
