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Lighter One-Bowl Vanilla Birthday Cake with Sprinkle Frosting

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A light and fluffy vanilla birthday cake made in one bowl with Greek yogurt for a healthier twist, topped with a creamy sprinkle frosting. Perfect for last-minute celebrations or any day that needs a little joy.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • ½ cup (120ml) milk (dairy or plant-based)
  • ¼ cup (60ml) vegetable oil (neutral, like canola or avocado)
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup (40g) rainbow jimmies sprinkles (for batter)
  • 1 ½ cups (180g) powdered sugar, sifted if lumpy
  • 3 tablespoons (42g) unsalted butter, softened
  • 2 tablespoons (30g) Greek yogurt (for frosting)
  • 1–2 tablespoons (15-30ml) milk (for frosting consistency)
  • 1 teaspoon vanilla extract (for frosting)
  • ¼ cup (40g) sprinkles (for frosting and topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides with oil or butter.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt for about 15 seconds to aerate.
  3. Make a well in the center of the dry ingredients. Add Greek yogurt, milk, vegetable oil, egg, and vanilla extract. Do not stir yet.
  4. Whisk the wet ingredients together in the center of the bowl (about 10 seconds), then gradually whisk in the flour from the edges until just combined. A few small lumps are fine—do not overmix.
  5. Gently fold in ¼ cup of sprinkles with a rubber spatula using 3-4 broad strokes.
  6. Pour batter into prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and spring back lightly.
  8. Let cake cool in pan for 10 minutes. Run a knife around the edge, invert onto a cooling rack, remove parchment, and cool completely (about 1 hour).
  9. While cake cools, make frosting: In a medium bowl, beat softened butter until smooth. Add powdered sugar, Greek yogurt, vanilla extract, and 1 tablespoon milk. Stir until combined. Add more milk if too thick, or more powdered sugar if too thin. Fold in ¼ cup sprinkles, reserving some for topping.
  10. Frost the cooled cake with an offset spatula or spoon. Top with reserved sprinkles.
  11. Slice and serve. For clean slices, use a sharp knife and wipe it clean between cuts.

Notes

Don’t overmix the batter—mix until just combined. Use room temperature ingredients for best results. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use dairy-free yogurt and plant-based milk, and replace butter in frosting with vegan butter. The cake tastes even better the next day.

Nutrition

Keywords: vanilla birthday cake, one-bowl cake, sprinkle cake, lighter cake, Greek yogurt cake, easy cake recipe, homemade birthday cake

Find it online: https://lumalunch.com/lighter-one-bowl-vanilla-birthday-cake-with-sprinkle-frosting/