Ingredients
Equipment
Method
- Preheat oven to 325FGrease and line 4-8 inch cake pans with parchment paper.
- In a large mixing bowl, whisk together flour, salt, and baking powder.
- In a separate bowl, beat the butter, oil, and sugar until light and fluffy. About 4 minutes. Add the egg whites and egg yolks one at a time. Add the vanilla and sour cream.
- Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined. Gently fold in the sprinkles using a rubber spatula. Mix just until the sprinkles are evenly distributed.
- Divide the batter evenly between the cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs
- Allow the cakes to cool in the pans for a few minutes before transferring them to a cooling rack. Cool completely before assembling.
Making the buttercream
- In a medium bowl, beat the butter until light in color. Add the salt and vanilla and mix until incorporated.
- Gradually add the powdered sugar, mixing on low speed. Increase the speed to medium and beat fro 3 minutes , until the frosting is light and fluffy.
- Color about 1/4 cup of the buttercream light pink.
- Fit a piping bag with your favorite tip (I'm using tip 1M) and fill the bag with the pink frosting. Set aside until ready to decorate.
Cake Assembly
- Place a cake layer on a cake board or a serving plate.
- Spread an even layer of buttercream over the top. Place the next cake layer on top and spread an even layer on top. Repeat with the rest of the cake layers.
- Apply a thin crumb coat over the entire cakeand chill for 30 minutes.
- Frost the cake with the remaining buttercream, smoothing the top and sides with an offset spatula or cake scraper.
- Using the prepared piping bag, pipe a border on topof the cake.
- Gently press the remaining sprinkles around the bottom half of the cake.
- Enjoy!
Store leftover cake in the ridge for up to 4 days.
