Prep time
Cook time
Total time
  • For the cake
  • 480 g of flour type 0
  • 450 ml of buttermilk (*)
  • 380 g of vanilla-flavoured granulated sugar
  • 220 g of butter
  • 4 large eggs
  • 1 vanilla bean
  • 2 level teaspoons of baking powder
  • a pinch of baking soda
  • a pinch of salt
  • 200 g of rainbow confetti sprinkles
  • butter for the cake tins
  • For the vanilla-flavoured buttercream
  • 100 g of butter at room temperature
  • 400 g of icing sugar
  • 1 vanilla bean
  • 60 g of dairy cream
  • chocolate-chip
  • For the garnish
  • 140 g of coloured confetti sprinkles
  1. Preheat the oven to 180°C
  2. Grease three spring-release tins (⊘18 cm) and line them with some baking paper, wet and squeezed.
  3. In a bowl sift together the flour, the baking powder, the baking soda and the salt. Blend well.
  4. In another bowl (or into the kneader) beat the butter and the sugar until the mixture is light and fluffy. Add the vanilla seeds.
  5. Add an egg at a time mixing well after each addition.
  6. Add the buttermilk and mix well until combined.
  7. Fold the flour mixture in three batches, mixing well after each addition.
  8. Lastly, add also the confetti sprinkles.
  9. Divide the dough evenly into the three baking tins
  10. Bake the cakes for about 30/35 mins, or until a wooden pick inserted in the middle of them comes out clean.
  11. Allow the cakes to cool in the tins for some minutes before removing.
  12. Turn them upside down on a wire rack until they are completely cool.
  13. Prepare the vanilla-flavoured buttercream.
  14. Whip the cream and put aside in the fridge.
  15. Beat the butter with the vanilla seeds and half of the sifted icing sugar.
  16. Fold the whipped cream slowly into the mixture mixing well until it’s creamy and homogeneous.
  17. Fold the remainder icing sugar and stir well.
  18. Beat the glaze until it has a spreadable consistency.
  19. With a long and fine knife, remove the top part of the three cakes.
  20. Put the first base on a serving dish or on a cake stand.
  21. Spread some buttercream on it and add some chocolate-chip.
  22. Put another cake story, spread some buttercream on it and add other chocolate-chip.
  23. Put the final story.
  24. Fill a piping bag with the remainder buttercream and frost the cake completely. You can level the surface cake with a spatula.
  25. With the aid of 3 or 4 wooden skewers, keep the cake so that it doesn’t lose its shape. Keep in the fridge for at least 1 hour.
  26. Put the confetti sprinkles into a rectangular aluminium tin. Take back the cake from the fridge and roll it in the sprinkles.
  27. You can choose to let the upper story frosted only with the buttermilk or covered entirely with the coloured sprinkles.
  28. Keep the cake in the fridge until it’s time to serve it.
There are two methods to prepare homemade buttermilk.

Mix together 250 ml of milk and 250 g of plain yogurt
Add 30 ml of lemon juice to 250 ml of milk. Let it stand for 15 mins. at room temperature and then mix well

Personally, I prefer the latter :)
Recipe by OPSD Il gustoso food blog at