Cake
Vanilla Buttercream Frosting
Sprinkles
Preheat the oven to 350°F. Grease and flour the sides of three, round cake pans and line the bottom of each with parchment paper.
Using either an electric mixer or mixing bowl and whisk, beat the butter and sugar together until pale and fluffy, then whisk in the vanilla extract. Reduce the whisk speed and slowly add the eggs. With the reduced speed, add in the flour.
Divide batter evenly between four prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center of the cakes come out clean. Rotate your pans in the oven halfway through baking.
Remove from oven and leave to cool in the cake pans for 10-15 minutes on wire cooling racks, then carefully turn cakes out onto wire racks and leave to cool completely. Carefully peel away parchment paper once cooled.
If necessary, trim tops of cakes so they are flat and the same thickness. Use a round cookie cutter, cut out the middle from the three stacked cake layers. Leave a portion of the cut out piece aside for assembly.
Carefully place one layer of cake without the middle on a serving plate or cake stand. Spread a small amount of frosting (about ⅓ cup) on top of the first layer. Repeat with the two remaining layers that have no middle, stacking them on top of each other after frosting the tops. Once these three layers have been stacked and frosted, spread a thin layer of frosting around the inside of the hole.
Fill the center of the cake to the top with candy-coated chocolates and sprinkles. Use the set aside piece to close out the middle hole and frost the remainder of the cake.
Use the remainder of the sprinkles to coat the outside of the cake. Chill in the refrigerator for at least 30 minutes before cutting.
Cake
Vanilla Buttercream Frosting
Sprinkles
Preheat the oven to 350°F. Grease and flour the sides of three, round cake pans and line the bottom of each with parchment paper.
Using either an electric mixer or mixing bowl and whisk, beat the butter and sugar together until pale and fluffy, then whisk in the vanilla extract. Reduce the whisk speed and slowly add the eggs. With the reduced speed, add in the flour.
Divide batter evenly between four prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center of the cakes come out clean. Rotate your pans in the oven halfway through baking.
Remove from oven and leave to cool in the cake pans for 10-15 minutes on wire cooling racks, then carefully turn cakes out onto wire racks and leave to cool completely. Carefully peel away parchment paper once cooled.
If necessary, trim tops of cakes so they are flat and the same thickness. Use a round cookie cutter, cut out the middle from the three stacked cake layers. Leave a portion of the cut out piece aside for assembly.
Carefully place one layer of cake without the middle on a serving plate or cake stand. Spread a small amount of frosting (about ⅓ cup) on top of the first layer. Repeat with the two remaining layers that have no middle, stacking them on top of each other after frosting the tops. Once these three layers have been stacked and frosted, spread a thin layer of frosting around the inside of the hole.
Fill the center of the cake to the top with candy-coated chocolates and sprinkles. Use the set aside piece to close out the middle hole and frost the remainder of the cake.
Use the remainder of the sprinkles to coat the outside of the cake. Chill in the refrigerator for at least 30 minutes before cutting.
Pure Vanilla Extract
