1 cup sugar
1/2 cup butter softened
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1/4 cup sprinkles
Preheat oven to 350 degrees. Spray two 9″ round baking pans with non-stick spray (pam baking works best for us).
Cream together the sugar and butter in mixing bowl.
Beat eggs in a separate bowl just till combined and stir into the creamed mixture and then add in vanilla extract.
In a separate bowl sift together flour and baking powder. Then add to the creamed mixture slowing; mixing well by hand. Stir in milk until batter is no longer lumpy.
Finally fold sprinkles into batter mixture. Then pour batter evenly into prepared pans.
Bake 25 to 30 minutes. Cake is done when toothpick comes out clean.
3 cups confectioners’ sugar
1 cup butter softened
1 teaspoon vanilla extract
2 tablespoons milk
Cream sugar and butter using a mixer on low speed for 1 minute and then medium for 2 additional minutes.
Add vanilla and milk mixing 1-2 minutes as needed to achieve your preferred spreading texture.
Notes ~ If icing is too thin simply add additional confectioner’s sugar 1 tablespoon at a time. If icing is too thick, add milk 1 teaspoon at a time.