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1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
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2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2.5 cup All-purpose flour,
2.5 tsp Baking powder,
0.5 tsp Salt
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3. In a large bowl, beat the butter and granulated sugar together with an electric mixer on medium-high speed for 4-5 minutes until pale and very fluffy. Scrape down the sides of the bowl as needed.
1 cup Unsalted butter,
1.8 cup Granulated sugar
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4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4 piece Eggs,
2 tsp Pure vanilla extract
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5. In a small bowl or jug, stir together the whole milk and sour cream until combined. With the mixer on low, alternate adding the flour mixture and the milk mixture to the butter mixture in 3 additions each, beginning and ending with the flour mixture. Mix just until combined — do not overmix.
1 cup Whole milk,
0.2 cup Sour cream
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6. Gently fold the rainbow sprinkles into the batter with a rubber spatula using just a few strokes to prevent the colors from bleeding.
0.5 cup Rainbow sprinkles (jimmies)
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7. Divide the batter evenly between the prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely — about 1 hour.
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8. Beat the frosting butter with an electric mixer on medium-high speed for 3-4 minutes until very light and fluffy. Add the powdered sugar one cup at a time, mixing on low between additions. Add the vanilla extract and heavy cream, then beat on high for 2-3 minutes until the frosting is smooth, airy, and spreadable. Adjust consistency with a little extra cream if needed.
1.5 cup Unsalted butter (for frosting),
5 cup Powdered sugar,
4 tbsp Heavy cream,
1 tsp Pure vanilla extract (for frosting)
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9. Place one cooled cake layer on a cake board or serving plate. Spread a generous layer of vanilla buttercream on top. Place the second cake layer on top, pressing gently. Apply a thin crumb coat of frosting all over the outside of the cake, then refrigerate for 20 minutes to set.
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10. Apply the final coat of frosting smoothly over the top and sides of the chilled cake. Divide any remaining frosting into small bowls and tint each portion with a different gel food color. Transfer each color into a piping bag fitted with a star or round tip.
Assorted gel food coloring
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11. To create the fondant-free bow on top: pipe two large loops of colored frosting side by side at the center top of the cake to form the bow loops, then pipe a small round knot in the middle, and two trailing ribbon tails curving down from the center. Press extra rainbow sprinkles around the base border of the cake and scatter a few on top for a festive finish. Serve at room temperature.
0.2 cup Extra rainbow sprinkles (for decoration)
