Cake
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
1/4 cup canola or vegetable oil
2 teaspoons vanilla extract
1/2 cup sprinkles, or to taste
Vanilla Buttercream Frosting
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
pinch salt, optional and to taste (helps offset the sweetness)
1 1/2 to 2 cups confectioners' sugar (I use 2 cups)
1/3 cup sprinkles, or to taste
How to make it :
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
Cake - In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
In a separate small bowl, whisk together the egg, buttermilk, sour cream, oil, and vanilla.
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don't overmix or try to stir them smooth.
Gently stir in the sprinkles, taking care not to overmix or they could bleed.
Turn batter out into prepared pan and bake for about 30 minutes (start checking at 25 minutes), or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Place pan on a wire rack and allow cake to cool. While cake cools, make the frosting.
Vanilla Buttercream Frosting - To a large bowl, add the butter, vanilla, optional salt, and slowly add the confectioners' sugar while beating with a handheld electric mixer until smooth and fluffy, about 3 minutes.
Turn frosting out onto cooled cake, smoothing it lightly with a spatula or offset knife.
Evenly sprinkle the sprinkles before slicing and serving. Cake will keep airtight at room temperature for up to 5 days (I'm comfortable storing frosted cakes at room temp, if you're not store in the fridge) or in the freezer for up to 6 months.
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