Ingredients

Makes 24 cupcakes or 3 6” round cakes.

2 sticks (1 cup) unsalted butter, room temp

1 1/2 cups granulated sugar

3 eggs, room temp

1 tablespoons vanilla extract

3 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

1/4 cup vanilla instant pudding mix

1 1/2 cups whole milk or buttermilk

Rainbow sprinkles

Instructions

1. Preheat oven to 350 degrees F. Start by creaming together the butter and sugar with a paddle attachment on a medium-high speed until it’s light and fluffy.

2. Add eggs and vanilla and mix to combine.

3. In a separate bowl, whisk together flour, baking powder, pudding mix, and salt.

4. In a cup, measure out buttermilk.

5. Alternate dry and wet ingredients into the butter mixture by starting with 1 cup of flour, mixing until combined, and then a 1/2 cup of buttermilk.

6. Continue alternating dry and wet ingredients into the bowl until all combined. Scrape the sides of the bowl and mix again for an even batter.

7. Prep cake pans by fitting with a piece of parchment paper and some baking spray. For cupcakes, add liners and fill with batter.

8. Fill the pans about 3/4 of the way full. Bake until the cake is spongy and a toothpick comes out clean. Smaller cakes in 6” pans bake around 30-45 minutes and 12’ cakes may take up to 90 minutes. Cupcakes bake for about 15-20 minutes!

9. Decorate with my American Buttercream and enjoy!