4 ¼ cups confectioners’ sugar (add a little less or more to adjust sweetness)
1 ½ teaspoons vanilla
4-6 tablespoons whole milk (vary depending on desired consistency)
Cake decorating spatula
Preheat the oven to 350 degrees. Butter pans, then line the bottoms with parchment paper, then dust with flour - tap the pans to remove excess flour.
In a medium bowl, combine flour, baking powder and salt. Set aside.
Beat the butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Reduce the mixer speed to medium; beat in the eggs, one at a time. Beat in the vanilla.
Beat in ⅓ of the flour mixture, alternating with ⅓ of the milk until all ingredients are incorporated. Begin and end with the flour and mix just until smooth.
Stir in sprinkles.
Divide the batter between the prepared pans and bake 20-30 minutes (shorter time for the smaller cakes). Cakes are done when tops are lightly golden and a toothpick inserted in the middle comes out clean.
Cool 10 minutes then run a knife around the edge of the cake and turn out onto cooling rack. Remove parchment. Cool completely before frosting.
If cakes are not flat, trim the top with a long serrated knife to level.
While cakes are cooling, mix the icing by adding all ingredients in a food processor until blended. Add milk if the texture is too stiff.
Stack and frost - add a thin layer of frosting between each layer. Check out cake frosting techniques now.