Vanilla Cake

2 1/2 cups (325 g) all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup (168 g) unsalted butter, room temperature

1/4 cup vegetable oil

1 1/2 cups (310 g) sugar

1 tbsp vanilla extract

4 large eggs, room temperature

1 1/4 cups (300 ml) milk, room temperature

Vanilla Buttercream

2 1/2 cups (560 g) unsalted butter, room temperature

10 cups (1150 g) powdered sugar

1 tbsp vanilla extract

6–8 tbsp (90–120 ml) heavy cream

Pinch of salt

Sprinkles, for decorating

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Preheat oven to 350°F (176°C). Line the bottoms of three 8-inch cake pans with parchment paper and grease the sides.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter, sugar, oil, and vanilla extract until light and fluffy, about 2–3 minutes.
Add eggs one at a time, mixing until incorporated. Scrape down the sides of the bowl as needed.
Add half of the dry ingredients and mix until mostly combined. Slowly add milk and mix. Add remaining dry ingredients and mix until smooth. Do not overmix.
Divide batter evenly among cake pans and bake 22–25 minutes, or until a toothpick comes out with a few crumbs.
Cool cakes for 2–3 minutes in pans, then transfer to wire racks to cool completely.
For frosting: Beat butter until smooth. Add half of the powdered sugar and mix. Add vanilla, 4–5 tbsp heavy cream, and salt, mixing until smooth. Add remaining powdered sugar and mix. Adjust with more cream if needed for consistency.
Level cake layers if necessary. Place one cake layer on a serving plate, spread with 1 cup frosting, and repeat with second and third layers.
Frost outside of cake smoothly. Press sprinkles into the sides and pipe frosting swirls on top. Add additional sprinkles if desired.

Measure flour properly using a scale or the spoon-and-level method to prevent dryness.
Use room-temperature butter and eggs for best mixing results.
Do not skimp on creaming time – beat butter, sugar, oil, and vanilla for 2–3 minutes until fluffy.
Cool cakes completely before frosting to prevent buttercream from melting.
Cake can be stored at room temperature for 24 hours or refrigerated up to 4 days. Best served at room temperature.
Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months.