My favorite pound cake recipe + my favorite fluffy frosting recipe = this easy cake perfect for special occasions. Sprinkles pressed all around the cake make it special (and cover up any unsightly icing mistakes). —Erin McDowell
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each addition.
In a medium bowl, whisk the flour, baking powder, and salt to combine. Add 1/3 of the dry ingredients to the butter mixture, mix just until incorporated.
Add 1/3 of the buttermilk, mixing just until incorporated. Repeat until all of the dry and wet ingredients are added, scrape the bowl well.
Divide the batter into two greased, parchment lined, and floured deep 6 inch cake pans. Smooth the top with an offset spatula.
Bake in a 350 degree oven until golden and a toothpick inserted into the center comes out clean. Cool Cool 15 minutes in the pan before unmolding, then cool completely before slicing.
Use a serrated knife to cut the uneven surface off of the top of the cake. Divide each cake into 3 layers (you can just do one or two, if you want).
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 5 to 6 minutes. Beat in the vanilla. Add the cream gradually, mixing until a smooth, creamy texture.
Build the cake by placing a layer of cake, topping with a thin layer of frosting, and so on until all 6 layers have been used. Frost evenly around the outside of the cake, and press sprinkles of your choice into the frosting on all sides.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.