• 4 tablespoons salted butter, softened*
• 1/3 cup granulated sugar **
• 1 teaspoon vanilla extract ***
• 1 large egg white
• 2/3 cup cake flour****
• 1 teaspoon baking powder
• 1/3 cup whole milk ****
• 2 1/2 tablespoons sprinkles *****

* can use unsalted butter, but then add 1/4 tsp salt, ** I like to use ultra fine baker’s sugar, but regular is fine, *** my baking secret is that I use Nielsen-Massey Pure Vanilla Bean paste in place of vanilla extract, ****all purpose is ok, but I used cake flour for a fluffier cake, ***** whole milk recommended, but I only had 2% and it worked fine, ****** i used cake mate rainbow sprinkles

• 8 tablespoons (1 stick) unsalted butter, softened
• 1 1/4 to 1/2 cups powdered sugar
• 1 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon sprinkles

Instructions

1. Preheat the oven to 350F (I used the convection setting at 325F). Spray a mini 6″ cake pan (I used fat daddio brand) that has 2″ high sides with cooking spray. Line the bottom of the pan with parchment paper (trace it on a piece of parchment paper, cut it out, and fit it in).
2. Beat together the butter and sugar with an electric mixer until light and fluffy, about 1-2 minutes.
3. Add the vanilla and egg white and beat until well-mixed.
4. Add the flour, baking powder (and salt, if you used unsalted butter).  Beat for a few seconds to combine, and then add the milk. Beat until smooth, but do not over mix.
5. Gently stir in the sprinkles
6. Pour the cake batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted comes out with only moist crumbs clinging to it.
7. Let the cake cool slightly before placing it on a plate–it should come out easily. Peel the parchment paper off.
8. While cake is baking, beat together all of the frosting ingredients, except the sprinkles.  When the cake has cooled, frost, add additional sprinkles.