Ingredients

The following ingredients have 4 Servings
  • 3 ½ cups all-purpose flour
  • 7 tablespoons corn starch
  • 1 teaspoon sea salt
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ cups softened unsalted butter
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 7 egg whites
  • 1/2 cup neutral flavored oil
  • 1 cup buttermilk + 2 tablespoons
  • 2/3 cup sprinkles
  • Buttercream recipe x 2

Instruction

  • Whisk together the flour, corn starch, salt, baking powder, and baking soda, until completely combined and set it to the side.
  • Next, cream together the butter and sugar in a stand mixer with the paddle attachment on medium-high speed until light and fluffy, which takes about 5 to 7 minutes.
  • Add in the vanilla to the mixer and then add in 1 egg white at a time until it is completely mixed in.
  • Pour in the oil. Stop and scrape the bowl.
  • Alternate adding in the dry ingredients with the buttermilk beginning with dry and ending with dry until mixed in on low speed. You should be adding the dry in 3 batches and the wet in 2 batches.
  • Fold in the sprinkles just until mixed in using a rubber spatula.
  • Distribute the batter evenly between 3 9” cake pans with parchment paper that have also been greased and floured. Bake at 350° for 27 to 29 minutes.
  • Cool completely on a rack, which takes about 90 minutes to 2 hours.
  • With about 15 minutes left in the cake cooling process, make the buttercream recipe.
  • Ice the cake in layers until it is completely coated.
  • Use extra icing in a piping bag with a star tip to make decorations on top of the cake. Also sprinkle with more sprinkles on top.